Pavlova Roulade

1. Preheat the Oven

Preheat your oven to 160°C (320°F). Line a 23×33 cm (9”×13”) baking tray with baking parchment.

2. Beat the Egg Whites

In a fat-free bowl, beat 6 egg whites on low speed to break up the egg whites and form small, stable bubbles (about 30–60 seconds). Then increase speed to medium until soft peaks form. Only then go to medium-high speed.

3. Add the Sugar Gradually

Add caster sugar 1 tablespoon at a time.

Whisk for about 20–30 seconds between each addition. This slow addition is the secret to a glossy, stable meringue.

After all the sugar is incorporated, mix for another 2–3 minutes until shiny, stiff peaks form.

To check if the sugar has dissolved, rub a tiny bit of meringue between your fingers. If it’s gritty, keep whisking.

4. Stabilise the Meringue

After the sugar has completely dissolved, sift and carefully fold in 1½ teaspoons of cornstarch, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract.

Use a spatula instead of the mixer at this point to avoid over-mixing.

5. Pipe the Meringue

Fill the meringue into a piping bag fitted with a star tip (medium to large size).

Holding the piping bag at a 45° angle, pipe the meringue diagonally into the baking tray. When piping, apply even pressure and lift slightly to avoid smearing the ridges.

The ridges add the roulade more visual interest, and when you roll it, those lines naturally spiral.

6. Bake

Bake the pavlova base for 20–25 minutes until it is puffed, set, and very lightly golden.

Once baked, remove it from the oven and let it cool for 2–3 minutes. Then turn it out onto new baking parchment or a tea towel dusted with icing sugar.

Carefully peel off the baking parchment and roll it up to cool completely.

7. Prepare the Filling

In a mixing bowl, beat 200 millilitres of whipping cream until soft peaks form and set it aside.

In another bowl, combine 250 grams of Mascarpone cheese with 30–50 grams of icing sugar and ½ teaspoon of lemon zest. Whisk until smooth.

Using a spatula, fold in the whipped cream.

8. Assemble the Pavlova Roulade

Unroll the cooled meringue, spread the cream evenly, sprinkle with chopped pistachios, and finish with a drizzle of honey.

Roll up gently and place seam-side down.

9. Serve and Enjoy

Sprinkle with a few extra chopped pistachios.

Serve chilled for cleaner slices — or slightly softened for that dreamy marshmallowy centre.

Baker’s Note

Piping the meringue diagonally instead of spreading it flat does something magical:

• Natural ridges are created that remain visible even after baking.
• It adds gentle structure.
• And once rolled, it forms a beautiful spiral-like pattern that looks intentional and elegant.

A tiny detail that elevates the entire dessert—the kind of mindful technique that makes home baking feel a little more artisanal.

Tips for Success

• Fat-Free Bowl and Beaters: Make sure the bowl and beaters are clean, dry, and free of grease so that the egg whites are beaten properly. If necessary, wipe them with a paper towel soaked in a little vinegar or lemon juice.
• Room Temperature Egg Whites: Room temperature egg whites whip better and produce more volume. Take the eggs out of the fridge 30 minutes before starting.
• Thoroughly Separate the Egg Whites and Yolks: Any trace of egg yolk or fat can cause the egg whites to not whip properly. It’s best to separate the egg whites while the eggs are still cold.

Variations to Try

• Swirl in another colour (e.g., cocoa meringue streaks) before piping for a marbled pattern.
• Drizzle caramel sauce over the cream layer before rolling.
• For a latte-coloured, aromatic roulade, add 1–2 teaspoons of instant espresso powder to the meringue. Pairs wonderfully with Mascarpone whipped cream.

For more festive indulgence, check out these recipes:

Golden Caramel Apple Charlotte

Dubai Chocolate Swiss Roll

Chocolate Cake with Cream Cheese Frosting

Final Thoughts

This roulade is proof that beauty often comes from what we already have on hand. Six egg whites. A bowl of cream. A simple technique. Combined with curiosity and a willingness to try something new, they become something memorable – something worth sharing.