Raspberry and kiwi Pavlova roulade

This Pavlova roulade has it all. It’s quick easy and amazingly delicious plus it only takes 10 minutes to cook.

  • Prep Time

    20 Minutes
  • Cook Time

    10 Minutes
  • Serves

    6 People


  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 300ml of thickened cream – whipped
  • 1 tablespoon icing sugar and a little for dusting
  • 1 punnet fresh raspberries
  • 2 ripe kiwi fruit peeled and sliced
  • a small handful of cherries for garnish (optional)

You'll Need

  • Multix Bake


  1. Preheat oven to 180°C.
  2. Line a 25 x 30cm Swiss roll pan or slice tin with Multix baking paper, allowing the sides to overhang. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating between each addition. Continue whisking until the peaks become silky and the sugar completely dissolves. Add the cornflour and vinegar until just combined. Spoon into the prepared pan and use a pallet knife to smooth the surface (make sure the meringue is as even as possible)
  3. Bake in preheated oven for 10 minutes or until meringue just starts to brown. Place a clean tea towel on a clean work surface. Top with a large sheet of Multix baking paper. Dust with icing sugar. Turn the Pavlova, topside down, onto the dusted baking paper. Set aside for 20 minutes to cool.
  4. Use an electric mixer to whisk the cream until soft peaks form. Add the icing sugar and half of the fruits and gently fold to combine. Spread the cream evenly over the Pavlova. Carefully roll Pavlova, using the paper and tea towel as a guide, to enclose filling. Keep the Pavlova wrapped in baking paper to make it easier to handle. Transfer it to your serving dish and place in the fridge for 1 hour to chill.
  5. To serve unwrap the roulade and dust with extra icing sugar and decorate with the remaining fruit and a few cherries.

Tip: It’s easier to cut this Pavlova roulade with a serrated blade.