Create a classic family favourite with this delicious Pavlova roll made with fresh berries and served with a dollop of cream.
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Preheat oven to 180°C. Grease and line a 24cm x 30cm Swiss roll pan with baking paper, allowing the sides to overhang.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the sugar, 1 tbs at a time, whisking constantly until mixture is thick and glossy and sugar dissolves. Add the cornflour and vinegar and use a metal spoon to gently fold to combine. Spoon into the prepared pan and smooth the surface. Bake for 10 mins or until meringue starts to brown.
Use an electric mixer to whisk the cream and icing sugar until stiff peaks form. Reserve half the cream mixture. Fold half the combined berries through the remaining cream mixture. Spread the berry cream over the pavlova. Starting from a short end, carefully roll the pavlova to enclose the filling. Wrap with baking paper. Place on a baking tray in the fridge for 1 hour to chill.
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