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Fruity Pavlova Roll

Featured in Sweet treats that make you happy.

A fresh take on pavlova, this rolled version mixes crisp meringue, light mascarpone cream, and tropical fruits for a standout holiday treat.
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Maria from tastyhush
Updated on Thu, 27 Mar 2025 14:35:42 GMT
Rolled cake with cream, topped with fruits and pistachios, garnished with pomegranate seeds on a dark plate. Pin it
Rolled cake with cream, topped with fruits and pistachios, garnished with pomegranate seeds on a dark plate. | tastyhush.com

I stumbled upon this Pavlova Log while trying to shake up the usual Christmas dessert. My first attempt mixing the crunchy meringue with smooth cream and bright fresh fruits created a truly special moment. It's now become my holiday trademark, bringing that unexpected wow factor that lights up my guests' faces.

A Stunning Sweet Treat

What makes this log really stand out is its amazing mix of textures. The meringue gently breaks under your spoon to show off the fluffy mascarpone cream, while the fruits add their tangy freshness. Every bite tells a different story, switching between crispy and melty. My guests always can't believe how light this dessert feels after a big meal.

The Wonder of Key Components

  • Meringue: 4 room temperature egg whites, 200g sugar for that perfect shine, 1 spoon white vinegar for stability, 1 spoon vanilla for taste, 30g cornstarch for texture, and 2 spoons powdered sugar to finish it off.
  • Rich Whipped Cream: 300g cold cream, 250g creamy mascarpone, 45g powdered sugar for sweetness, and that organic lemon zest that makes all the difference.
  • Festive Toppings: Sparkling pomegranate seeds, one ripe persimmon, golden cape gooseberries, crunchy roasted pistachios, and those little meringues that add character.

The Creative Process

The Wonderful Foundation
I heat my oven to 150°C while whipping my egg whites until soft peaks form. I slowly add sugar for a glossy meringue, then mix in that game-changing touch of vinegar and vanilla. After spreading it into a rectangle, the oven works its magic for 20 minutes.
The Ultimate Cream
In my chilled bowl, I whip the cream, mascarpone and powdered sugar into a fluffy lemon-scented cloud. A quick rest in the fridge makes it even more heavenly.
The Gentle Assembly
On my cooled meringue, I spread a thick layer of cream before sprinkling my colorful fruits and broken meringue pieces. Rolling needs a gentle touch but the end result is so worth it.
The Final Flourishes
I finish by piping pretty cream rosettes, carefully arranging my fruits and sprinkling crushed pistachios. A stint in the fridge makes it look even better.
A Christmas log elegantly topped with cream, fruits, pomegranate bits and nuts, sitting on a black serving plate. Pin it
A Christmas log elegantly topped with cream, fruits, pomegranate bits and nuts, sitting on a black serving plate. | tastyhush.com

My Winning Tips

Over time, I've fine-tuned some valuable tricks. For perfect meringue, I build up the egg whites very gradually, that's the secret to ideal texture. I make my whipped cream with all ingredients straight from the fridge, which keeps it more stable. I also love switching up fruits with the seasons—summer raspberries, fall figs—each version brings its own special touch to this fairy-tale dessert.

Frequently Asked Questions

→ How do you nail perfect meringue?
Gradually whip egg whites with sugar until they’re shiny and firm. Cornstarch makes it stable, and vinegar helps keep it crisp.
→ Can you make it early?
Make the meringue a day ahead. Put it all together about 2 hours before serving so the cream softens it slightly.
→ How to roll meringue without cracks?
While warm, roll it up with parchment paper for support, keeping it smooth and avoiding stickiness.
→ Can the fruits be swapped out?
Yes! Use whatever’s in season. Berries, passion fruit, or mango work beautifully too.
→ How to store it properly?
Keep it in the fridge for up to a day. Decorate with fresh fruits just before serving for extra freshness.

Pavlova Fruit Roll

This twist on a holiday classic combines a crispy meringue base, mascarpone whipped cream, and vibrant fresh fruits.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: French-Australian Blend

Yield: 8 Servings (1 log)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 4 egg whites.
02 200g granulated sugar.
03 1 teaspoon white vinegar.
04 1 teaspoon vanilla extract.
05 30g cornstarch.
06 2 tablespoons powdered sugar.
07 300g heavy cream.
08 250g mascarpone cheese.
09 45g powdered sugar for the cream.
10 Zest of 1 organic lemon.
11 2 tablespoons pomegranate seeds.
12 1 persimmon.
13 2 small meringues.
14 A handful of roasted pistachios.
15 3 cape gooseberries.

Instructions

Step 01

Whip the egg whites and slowly add sugar while beating. Mix in vinegar, vanilla, and cornstarch. Shape into a rectangle and bake at 150°C for 20 minutes.

Step 02

Beat cream, mascarpone, and powdered sugar until fluffy. Mix in lemon zest. Chill until needed.

Step 03

Get the pomegranate seeds out, slice the persimmon, and crush the pistachios.

Step 04

Spread the whipped cream over the meringue. Top with fruits and crumbled meringues. Roll it into a log shape and chill for 2 hours.

Step 05

Use whipped cream, fruits, and pistachios to decorate. Keep chilled until ready to serve.

Notes

  1. Make it on the same day.
  2. Store in the fridge.

Tools You'll Need

  • Stand mixer or electric whisk.
  • Baking sheet.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (cream, mascarpone).
  • Nuts (pistachios).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 25 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g