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Coconut pavlova roll


Coconut pavlova roll

Coconut Pavlova Roll

Ingredients

  • ½cup (40g) desiccated coconut
  • 4 eggwhites
  • 2/3 cup (150g) caster sugar
  • 1 teaspoon cornflour
  • ½teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • icing sugar, to dust
  • 300ml cream, whipped
  • 2 x 250g punnets strawberries, hulled, sliced

Method

  1. Preheat oven to 180°C. Line a 26 x 30cm swiss roll pan with baking paper. Sprinkle base with 2 tablespoons of coconut.
  2. Place eggwhites in a clean, dry bowl and beat with an electric beater until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, until firm, thick and glossy. Beat in cornflour, vinegar and vanilla extract. Carefully fold through remaining coconut with a large metal spoon.
  3. Pour mixture into prepared pan. Bake for 12-15 minutes, until risen and golden. Turn out onto a clean tea towel dusted with icing sugar. Remove baking paper. With short side facing you, carefully roll up using tea towel as a guide. Cool.
  4. Unroll pavlova, spread with cream not quite to the edges and top with half of strawberries. Re-roll, dust with a little icing sugar and serve sliced with remaining strawberries.
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