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  • Lemon Meringue Pavlova Roll

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    Lemon Meringue Pavlova Roll
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x egg whites (about 1cup/250 ml)
    • 1 1/2 c. granulated sugar (375 ml)
    • 1 Tbsp. white vinegar (15 ml)
    • 1 tsp vanilla (5 ml)
    • 2 Tbsp. cornstarch (30 ml)
    • 1 Tbsp. icing sugar, sifted (15 ml) Lemon Curd
    • 1/2 c. lemon juice (125 ml)
    • 1 Tbsp. grated lemon peel (15 ml)
    • 2/3 c. granulated sugar (150 ml)
    • 4 x Large eggs
    • 1/2 c. whipping cream, optional (125 ml) Orange Caramel Sauce
    • 1/2 c. granulated sugar (125 ml)
    • 2 Tbsp. water (25 ml)
    • 2 Tbsp. lemon juice (25 ml)
    • 1/3 c. orange juice (75 ml) Caramel Drizzles
    • 1 c. granulated sugar (250 ml)
    • 3 Tbsp. water (45 ml)

    Directions

    1. For pavlova, in a large bowl, beat egg whites till light. Slowly beat in sugar till whites are stiff and shiny. Beat in vinegar and vanilla. Mix in cornstarch.
    2. Spread meringue over a 17x 11-inch parchment-lined baking sheet. Bake in a preheated 325 degrees F. oven for 20 min. Cold. Dust top with sifted icing sugar. Run a knife around edge to prevent sticking and then invert onto another piece of parchment.
    3. Lemon Curd:For lemon curd, in a saucepan, combine lemon juice, peel and sugar. Bring to a boil.
    4. Beat Large eggs in a medium bowl. Whisk in warm lemon juice mix. Return everything to saucepan and cook on medium heat for 3 to 5 min, or possibly till thick and bubbling. Strain mix if you wish. Transfer to a clean bowl and chill.
    5. Whip cream till light. When lemon mix is cool, mix in cream.
    6. Orange Caramel Sauce:In a small saucepan, combine sugar and water. Cook on medium heat, stirring, just till sugar dissolves. Brush any crystals down sides of pan with a pastry brush dipped in cool water. Cook, without stirring, for 5 to 8 min, or possibly till mix turns a caramel colour. Add in lemon juice and orange juice. Bring to a boil and stir till smooth.
    7. Spread lemon mix over meringue. Roll up tightly lengthwise. Chill till smooth.
    8. Cut roll into serving pcs and place on serving plates with sauce.
    9. Caramel Drizzles:In a small saucepan, combine 1 c. (250 ml) granulated sugar and 3 tbsp. (45 ml) water. Cook on medium heat, stirring, till sugar dissolves. Brush and crystals down sides of pan with a pastry brush dipped in cool water. Continue to cook, without stirring, for 5 to 8 min, or possibly till mix turns a caramel colour. Transfer to a bowl and cold for a few min till caramel thickens slightly.
    10. Carefully set bowl in a larger bowl of warm water to keep caramel liquid but thick. Drizzle caramel in shapes on a buttered sheet of waxed paper and let sit for a few min till hard. Carefully remove from paper and decorate dessert just before serving.

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