Astar's Pineapple Pavlova Ice Cream Roll
With Astar and Matai
Astar's Pineapple Pavlova Ice Cream Roll
Ingredients
4 egg whites - at room temp
1 tsp cornflour
2 tbsp vinegar
8 tbsp sugar
1 small tin of crushed pineapple drained
Toasted coconut
Caster sugar
Cream - whipped you will need a good cup
Method
Whip egg whites and add cornflour and beat
slightly.
Add vinegar still beating
Add six tbsp of the sugar and beat until glossy and stiff.
Fold in the last two tbsp sugar.
Spread mixture evenly into a greased and lined sponge roll
tin.
Sprinkle with caster sugar and coconut.
Cook in a moderate oven (180c) for 15 minutes - or until golden
brown.
Have ready paper sprinkled with caster sugar.
Tip pav onto this and gently peel off paper.
Cool slightly, then mix pineapple and cream together before,
spreading over top.
Roll up long sides and chill in fridge for at least two hours or
freeze until like ice cream.
Delicious...
(Broadcast 14 December 2012)
