Pavlova Roll With Strawberry

Preheat oven to 190°C. Grease 25cm x 38cm baking tray. Line with baking paper allowing a 2 cm overhang at both ends.

Meanwhile place a sheet of baking paper the same size as your baking tray on workbench. Sprinkle baking paper with remaining sugar. Carefully turn baked meringue onto paper. Remove lining paper from meringue allow to cool.

Whisk mascarpone cheese and cream together until soft peaks. Chop half the cleaned strawberries and mix into the cream mixture. Spread over cooled meringue. Slice remaining strawberries over cream. Roll meringue I use long side using paper like a swiss roll (sushi). Wrap paper firmly around your roll and refrigerate for 2 hrs.

Now you can decorate as you wish. I like to dust with icing sugar then drizzle with melted chocolate both milk and white. I also like to dip fresh strawberries into choc both milk and white to put around my serving dish, this always is popular. You can also make a strawberry sauce and drizzle over when serving, yummy.

Using an electric mixer beat egg whites in a large bowl until soft peaks form. Add caster sugar 1 tbs at a time beating well after each addition. Sift cornflour over egg mixture and gently fold in using a spatula until combined.

Spread mixture onto baking tray as evenly as you can. Bake for 12 mins until pale golden.

Strawberry Sauce: Put ingredients into small pot bring to boil then simmer until fruit is soft. Allow to cool. You can put into nutribullet or food processor to make a smooth sauce. Will keep for 5-7 days in fridge. Is also yummy on ice cream.