*  Exported from  MasterCook  *
 
                     Strawberry Pavlova Roll (Pavrolla)
 
 Recipe By     : Alison Holst, Kitchen Diary vol 11, p 68
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Desserts                         Eggs
                 Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    egg whites
      1/8  teaspoon      salt
      1/2  cup           caster sugar
      1/2  teaspoon      vanilla
                         FILLING
  300      ml            whipping cream -- 1 1/4 cups
                         (measured before whipping)
                         fresh strawberries
 
 Whisk egg whites and salt until they form soft peaks.  This works better
 if eggs are at room temperature. Add the sugar gradually, in 3 or 4 parts,
 continuing to beat until peaks stay upright. Beat in vanilla.
 Line a sponge roll tin with non stick baking paper or teflon sheet. (Sue’s
 note: I grease the lining as well, to prevent sticking).
 Bake at 190 C, 375 F for 12 to 15 minutes, until the surface is golden
 brown and the centre feels firm.
 Meanwhile, grease another sheet of greaseproof paper with soft butter and
 sprinkle with caster sugar.
 Remove from oven and turn “cake” out upside down onto the prepared paper.
 Remove paper either now or when cold, whatever you find works best.
 When it is cold, spread with 2/3 of the whipped cream and sliced
 strawberries.
 Roll it up using the paper to help you.  Make either a short fat roll or a
 long thin one.
 Place the roll with the join at the bottom on a long plate. Decorate with
 the rest of the whipped cream and whole strawberries in a line along the
 top.
 Keep refrigerated until ready to serve.
 
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 NOTES : I once put 1/4 cup of sugar in by mistake, instead of 1/2 cup, and
 it was fine.