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pavlova roll with passionfruit kiwi and banana

pavlova roll with passionfruit kiwi and banana

This pavlova roll with passionfruit kiwi and banana is an easy dessert which can utilise seasonal fruit. It makes a great dessert centrepiece on the family table, or even a dish you can take with you when you’re asked to bring a plate.

pavlova roll with passionfruit kiwi and banana

  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 300ml of thickened cream – whipped
  • 1 tablespoon icing sugar and a little for dusting
  • 1 teaspoon vanilla extract
  • 2 bananas peeled and sliced
  • 2 ripe kiwi fruit peeled and sliced
  • pulp of 2 ripe passion fruit

 Pavlova roll with passionfruit kiwi and bananamethod

Preheat oven to 170°C.

Line a 25 x 30cm Swiss roll pan or slice tin with baking paper, allowing the sides to overhang.

Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating well between each addition. Continue whisking until the peaks become shiny and silky and the sugar has completely dissolved. Add the cornflour and vinegar until just combined. Spoon into the prepared pan and use a pallet knife to smooth the surface is flat and even. Bake in a preheated oven for 10 minutes or until meringue just starts to lightly brown. Remove from the oven. Place a clean tea towel on a clean work surface. Top with a large sheet of baking paper. Dust with icing sugar. Turn the Pavlova topside down, onto the dusted baking paper. Set aside for 20 minutes to cool.

Use an electric mixer to whisk the cream until soft peaks form. Add the icing sugar and vanilla extract and mix well. Reserve 1/3 of the whipped cream in bowl and refrigerate. Add half of the banana and kiwi slices to the remaining cream and fold gently to combine. Carefully remove the top layer of baking paper from the pav’. Spread the fruit and cream mixture evenly over the surface and then roll the Pavlova, using the paper and tea towel as a guide, to enclose filling. Keep the Pavlova wrapped in baking paper to make it easier to handle. Transfer to the serving dish and refrigerate for 1 hour to chill.

To serve unwrap the roll, top with the remaining cream and decorate with the remaining kiwi fruit and banana slices and drizzle with passion fruit pulp.

Tip: Toss the banana slices in a little lemon juice to stop them going brown. It’s easier to slice this Pavlova roll using a serrated knife.

Serves 6. Prep time 20 minutes. Cooking time 10 minutes.

pavlova roll with passionfruit kiwi and banana
pavlova roll with passionfruit kiwi and banana

Did you know: The passion fruit is so called because it is one of the many species of passion flower, leading to the English translation of the Latin genus name, Passiflora. The name was given by Spanish missionaries to South America as an expository aid while trying to convert the indigenous inhabitants to Christianity.

Certain cultivars are resilient against light frosts, and thus can survive perennially, even in more temperate climates such as that of Great Britain. Source: wiki

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