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Rolled Pavlova recipe

We asked the chefs at Sprout Dining what was their go-to dessert for a summer BBQ. This take on an Aussie classic will have your guests licking their lips and asking for a second serve.
Submissions
Ingredients
Method

1.  Preheat oven to 180°C.

2.  Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add castor sugar, beating until meringue is thick and glossy and sugar dissolved.

3.   Line flat oven tray with glad bake and spread meringue into rectangle approx. 1 inch thick .

4.  Sprinkle the top with white sugar and cinnamon.

5.  Bake for 15 minutes, until golden and crispy on top. Take out to cool.

6.  Place large piece of foil onto your bench and flip the meringue over onto the foil with the cinnamon sugar side face down.

7.  Spread with whipped cream, passionfruit and strawberries. Using the foil roll the meringue into a log.

8.  Place into the fridge for at least 1 hour.

9.  To serve, slice and drizzle with hibiscus flowers in syrup, extra strawberries and passionfruit.

Note: Keep refrigerated until serving (especially in the warmer months).

As seen in Swell Issue 1

This recipe has been created by the chefs at Sprout Dining.

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Measurements (cm) XS S M L XL XXL
A: Half Chest 46 49 52 55 58 61
B: Body Length 66 69 72 74 76 78
C: Sleeve Length 19.5 20.5 21.5 22.5 22.5 23.5