Rolled Pavlova

Heat the oven to 170°C. Grease a 23cm x 33cm slice tin and line with baking paper allowing some overlap.

Place the egg whites into the bowl of an electric mixer and beat until soft peaks start to form. Add the cornflour and vinegar and then gradually add the sugar, a little at a time, continuing to beat as you do so. Whisk on high speed for about 7 minutes until the meringue is thick, glossy and stiff. Spoon the meringue into the lined tin, using a knife to make sure the surface is level.

Start Timer

Bake in the lower part of the oven for about 15 minutes until the meringue is lightly browned. Remove and cool in the tin for 5 minutes. Turn the meringue out onto a sheet of baking paper and peel the baking paper off the base. Allow to cool completely on a wire rack.

To assemble, beat the cream until soft peaks form.

Spread the cream over the pavlova and scatter with half of the berries. Using the baking paper to assist, roll the meringue up as firmly as you can without the meringue breaking. Wrap in foil and refrigerate for at least an hour before slicing and serving.

Dust with icing sugar and scatter with remaining berries and mint leaves.