Pavlova Roll

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 large egg whites (or you can use 6 small egg whites)
• 1 cup caster sugar (confectioners sugar)
• 1 1/2 teaspoons cider vinegar
• 1/2 teaspoon vanilla essence
• 1 teaspoon cream of tartar
• 1/4 cup slivered almonds (optional)
• 1/4 cup desiccated coconut (optional)

Recipe

• 1 preheat oven to 160°c ( 325°f ) grease a slab tin.
• 2 place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
• 3 spread the mixture into the prepared tin. sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
• 4 bake at 160°c for 20 minutes and then reduce oven temperature to 140°c and bake for a further 10 minutes.
• 5 remove from oven and turn the pavlova out onto a clean tea-towel. roll up from the widest side. cool.
• 6 when cool, unwrap the pavlova and fill as desired. it's best not to overfill as it will be harder to roll and slice.
• 7 re-roll and serve cut into slices.
• 8 the roll is best eaten with 24 hours.