Peach Pavlova Roulade Recipe

How to Make a Peach Pavlova Roulade


  1. Heat oven to 160°C (140°C fan forced).  
  2. Line a 25cm x 35cm (or similar) baking try with baking paper.
  3. In a bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy and stiff.
  4. Gently fold through vanilla extract, cornflour and vinegar to create your meringue mixture.
  5. Spread meringue evenly onto baking tray and bake for 15-17 minutes.
  6. Allow to completely cool then gently flip over and lay on a pre-prepared piece of baking paper. Gently peel back the top layer of baking paper.
  7. Whip the cream until thickened then spread over, careful not to go all the way to the edges.
  8. Add the cherries and peach slices to the meringue and using the baking paper, carefully start to roll.
  9. Place on a serving plate and top with more icing sugar and fruit.
  10. To serve, make the fruit sauce. Add a handful of peach slices and a few pitted cherries to a blender with ½ cup of water and blitz until smooth. Serve fruit sauce over pavlova roulade slices.
  11. Serve immediately.

Tip: Can be made ahead and refrigerated before dressing with fruit sauce.