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Tropical pavlova roll

Tropical pavlova roll, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

Jump to recipe
  • Serves 8
  • About 50 min
  • Easy

This tropical pavlova roll looks impressive, but it's much easier to make than you might think. A crisp, chewy meringue is filled with whipped cream and lemon curd, then rolled up and finished with fresh mango, kiwi and passion fruit. It's light, fresh and perfect for summer.

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The recipe

Tropical pavlova roll

This tropical pavlova roll looks impressive, but it's much easier to make than you might think.

  • Serves 8
  • 20 min prep
  • 30 min cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
8 servings
Measurements

Ingredients

Meringue

Filling

Topping

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Preheat the oven to 160°C Fan (180°C conventional). Line a 30 x 40cm baking tray with baking paper.

  2. Step 2

    Before whisking the egg whites (4 whites), wipe the bowl and whisk with a little white wine vinegar (1 tsp) or lemon juice to remove any traces of grease.

  3. Step 3

    Place the egg whites (4 whites) into the bowl and whisk until soft peaks form. Gradually add the caster sugar (250 g), one tablespoon at a time, whisking well between each addition. Continue whisking until the meringue is thick, glossy and holds stiff peaks.

  4. Step 4

    Fold in the vanilla extract (1 tsp), white wine vinegar (1 tsp) and cornflour (1 tsp) using a large metal spoon or spatula, taking care not to knock out too much air.

  5. Step 5

    Spread the meringue evenly over the prepared baking tray and bake for 25-30 minutes, or until the surface is lightly golden with a crisp crust.

  6. Step 6

    Meanwhile, whisk together the double (500 ml) cream, icing (30 g) sugar and vanilla (1 tsp) until soft peaks form. Prepare the mango (1 mango), kiwi (2) and passion fruit (2 fruits).

  7. Step 7

    Once the meringue is baked, turn it out onto a clean tea towel topped with a fresh sheet of baking paper. Carefully peel away the paper from the base and leave the meringue to cool completely.

  8. Step 8

    Spread around two-thirds of the lemon curd (1 jar) evenly over the cooled meringue, followed by two-thirds of the whipped cream. Scatter over a little of the passion fruit (2 fruits) pulp if you like.

  9. Step 9

    Starting from one of the short ends, use the baking paper and tea towel to help gently roll the pavlova into a tight spiral.

  10. Step 10

    Transfer to a serving platter and finish with the remaining whipped cream and spoon over the remaining lemon curd (1 jar). Arrange the mango (1 mango), kiwi (2) and passion fruit (2 fruits) on top.

  11. Step 11

    Serve immediately.

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Questions people ask

How long does tropical pavlova roll take?

About 50 min from start to finish, of which 20 min is prep and 30 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 8. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.