Light, airy meringue, filled with tart-sweet berries and whipped cream makes for the perfect summer dessert for the festive season or any special occasion. The log shape roulade is quicker to prepare than a pavlova, plus it’s easy to slice into portions and there’s no need to worry about those cracks around the outside, it’s all part of the rolling process. If it’s a pav that you prefer, the ingredients are the same, just follow my instructions below the roulade recipe.

serves 10

120g egg whites (need 4 eggs) (reserve yolks to make the curd)

240g castor sugar

2 teaspoons corn flour

1 teaspoon lemon juice

250g strawberries, hulled and cut in half (or quartered if large)

1½ tablespoons icing sugar

150g mascarpone

1 teaspoon vanilla extract

300ml thickened cream, whipped until firm peaks form

For garnish:

5-6 Balnarring Preserves freeze dried strawberries, OR 150g fresh strawberries, halved

Preheat oven to 180°C (160°C fan-forced). Line a Swiss roll baking tin (24cm x 30cm) with baking paper.

Using an electric mixer, whisk the egg whites in clean bowl until soft peaks start to form. At this point continue whisking, while slowly adding the castor sugar a spoonful at a time, until all sugar is incorporated and the meringue is stiff, shiny and silky. Remove bowl from the mixer. Sift the corn flour over the meringue and add the lemon juice then gently fold into the meringue mixture with a spatula.

Spoon the mixture into the lined tin and spread out evenly with a spatula. Place in the oven and immediately reduce temperature to 150°C (130°C fan-forced). Cook for 30 minutes. Cool in the tin.

Meanwhile, toss together the strawberries and icing sugar in a small bowl and set aside. Stir the mascarpone and vanilla with a hand whisk in a large bowl to mix. Add the cream and continue to whisk until the mixture is smooth and soft peaks form. If you use electric mixers, be careful not to overmix as the mascarpone can become grainy quickly.

Cover the top of the roulade with a sheet of baking paper and a wire cooling rack, then holding either end of rack and baking tin together, invert so the top of roulade is now sitting on the paper lined rack. Remove the baking tin then carefully peel off the lining paper.

Spread three quarters of the cream mixture evenly over the roulade base leaving a 1cm border. Scatter the strawberries evenly over the cream.

Starting from the longest edge, using the paper to assist, fold over the meringue to roll up into a log shape. Carefully transfer the roulade by sliding it across on to serving plate with the long edge on underneath. Place in the fridge for an hour to chill and firm up. When ready to serve, spread the remaining cream over top of the roulade. Garnish with extra strawberries, or if using the dried strawberries, finely grate with a microplane to dust over the top.

To serve, cut into slices.

FOR A PAVLOVA

Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Draw a 20cm circle on the paper.

Using an electric mixer, whisk the egg whites in clean bowl until soft peaks start to form. At this point continue whisking, while slowly adding the castor sugar a spoonful at a time, until all sugar is incorporated and the meringue is stiff, shiny and silky. Remove bowl from the mixer. Sift the corn flour over the meringue and add the lemon juice then gently fold into the meringue mixture with a spatula.

Spoon the mixture into a pile in the centre of the circle on the baking paper. Gently flatten the top, shaping mixture into a 20cm round. Place in the oven and immediately reduce oven to 150°C (130°C fan-forced). Cook for 1¼ hours. Turn off the oven and leave the pavlova in it to cool completely. This will take about 4 hours.

The meringue is best decorated within an hour just before serving. Top with the whipped cream mixture and your choice of toppings.

Recipe by Fiona Hammond, December 2024