Pavlova roulade from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 185) by Zoë François

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Accompaniments: Dark chocolate ganache; Caramel whipped cream; Coconut pastry cream; Crushed praline

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 15, 2024

    I had to make the meringue twice because I accidentally baked it at 275 F per the regular recipe. I also initially used a light colored sheet pan that was too large. Simply baking the meringue longer did not work: the top was too crisp and shattered completely, while the underside was underbaked; sugar leaked underneath the parchment so the whole thing stuck to the pan. Thankfully, I had 5 more egg whites in the freezer. The 2nd time I used the correct pan size with gold finish, baked at 350, and it worked perfectly. Note that only half the whipped cream and rhubarb are used inside the roulade, and the remainder will be more than needed on top, so you might want to make less. I assembled the roulade 3 hours prior to serving and unfortunately the meringue had largely softened. Next time I would serve it shortly after assembly. Normally I find meringue cloyingly sweet, but this was very nicely balanced with the barely sweetened cream and sweet-tart rhubarb.

  • Astrid5555 on May 03, 2021

    This is a showstopper of a dessert, but actually quite quick to make and can even be done ahead and assembled when needed. Made an oven-roasted strawberry-rhubarb compote as a filling and topping for the perfect spring experience. If you haven‘t made a Pavlova roulade before check out Zoe’s instagram account for a video on how to bake it.

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