Pavlova meringue roulade

Pavlova Roll with Mascarpone Cream and Rose Water

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 8

Discover the delight of a Pavlova roll, a quick and elegant dessert, perfect for any occasion. This roll with crunchy meringue and mascarpone cream enriched with rose water will surely become your favorite and that of your loved ones.

Ingredients for meringue:
- 4 egg whites (approximately 120 g)
- 200 g granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- A pinch of salt

Ingredients for cream:
- 250 g mascarpone
- 50 g powdered sugar
- 1 packet vanilla sugar
- A pinch of salt
- 2 tablespoons rose water
- 200 ml liquid cream (unsweetened)

Ingredients for decoration:
- Fresh fruits (e.g., strawberries, raspberries, or blueberries)
- Fresh mint leaves (optional)

Step-by-step instructions:

1. Preparing the meringue: Preheat the oven to 120°C and prepare a baking tray by lining it with parchment paper. It is important to ensure that all utensils used are completely clean and dry, as any trace of fat can affect the consistency of the meringue.

2. Whip the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to whip them at high speed until foamy. This step is crucial for achieving an airy meringue.

3. Add the sugar: Gradually add the granulated sugar, one tablespoon at a time, continuing to mix. The meringue should become glossy and form stiff peaks. Check if the sugar has completely dissolved by rubbing a little meringue between your fingers.

4. Finalizing the meringue: Add the vinegar and cornstarch, mixing gently until incorporated. This will help stabilize the meringue and contribute to its light and crunchy texture.

5. Baking the meringue: Pour the meringue onto the parchment paper, forming an even rectangle. Give it a slightly wavy shape to create a rustic look. Bake in the oven for 1 hour, then turn off the oven and let the meringue cool inside with the door slightly ajar.

6. Preparing the cream: In a bowl, combine the mascarpone, powdered sugar, vanilla sugar, a pinch of salt, and rose water. Mix well until you obtain a homogeneous composition.

7. Whip the cream: Whip the liquid cream in another bowl until firm, but do not overbeat it, as you want to maintain a velvety texture. Gently fold the whipped cream into the mascarpone mixture with a spatula, so as not to lose the air in the composition.

8. Assembling the roll: When the meringue has completely cooled, place it on a flat surface, then spread the mascarpone cream evenly over the meringue. Add the fresh fruits, arranging them as desired.

9. Rolling: Using the parchment paper, gently lift one end of the meringue and begin to roll it tightly, forming a roll. Be careful not to spill the cream over the edges so that it does not leak out.

10. Serving: Place the roll on a platter and decorate with additional fruits and fresh mint leaves. Serve immediately to enjoy the crunchy texture of the meringue and the fine cream.

Notes and variations:
- You can experiment with flavors by adding a few drops of vanilla or lemon essence to the mascarpone cream.
- Instead of rose water, you can use orange blossom water for a different but equally refined flavor.
- This Pavlova roll is perfect for serving at a festive dinner or as an impressive dessert at a gathering with friends.

Enjoy this elegant and refined dessert that will bring a touch of magic to your table!

 Ingredients: Ingredients for the cream: 250 g mascarpone, 200 ml whipped cream (I used sweet sour cream), 1 tablespoon powdered sugar, 2 teaspoons rose water (if you don't like it, skip it or replace it with something else), a pinch of salt to enhance the flavor and give the cream some zest, vanilla sugar to taste - I added 2 teaspoons. Ingredients for the cake: 4 egg whites, 225 g granulated sugar, 1 teaspoon rose water, 1 teaspoon vinegar, 1 teaspoon cornstarch, 50 g coconut flakes, a pinch of salt.