Pistachio & Raspberry Pavlova Roll

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

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Pistachio and raspberry pavlova roulade

*Winning image of the February 2014 Food Foto Gallery food photo contest

Another Kiwi classic – the Pavlova Roll, or as it’s known in other parts of the world – a meringue roulade. This was definitely one of those desserts I’d put in the ‘too hard basket’ – the rolling of that delicate meringue just looked too much like a recipe for disaster! However, first time worked a charm and it ended up being a quick and easy dessert to make, rolling included. The family loved it.

If I were to make one suggestion, it would be to have more fruit than the recipe suggests. I like a lot of tart fruit to counteract the sweetness of a meringue. So next time (and there WILL be a next time!), I’m going to make a berry coulis to serve alongside – that way people can pour on as much or as little as they like. Thanks to Foodmag.co.nz for this fabulous recipe.

Pistachio and raspberry pavlova roulade


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 10 Servings



  • 5 egg whites, room temperature
  • Pinch of salt
  • 6.8 oz caster (superfine) sugar
  • 3/4 cup pistachios,roughly chopped

For the filling:

  • 10 fl oz cream
  • Few drops vanilla essence
  • 1/2 cup fresh raspberries
  • Icing sugar, for dusting (optional)


  • Preheat the oven to 170°C (340°F) – I used 160°C (320°F) as my oven’s a bit temperamental,and it worked just fine. Line a 25cm x 35cm (10 x 14 inch) Swiss roll pan with baking paper(lightly spray the pan with oil first so the paper sticks).
  • Place the egg whites and salt in the bowl of an electric mixer and whisk them until soft peaksform. Add the sugar gradually, a tablespoonful at a time, beating well until the mixture is thickand glossy, about 8-10 minutes.
  • Use a spatula to carefully fold half the chopped pistachios through the mixture. Spoon themeringue into the prepared pan and smooth the top, trying not to knock too much air out of themixture. Sprinkle over the remaining pistachios.
  • Bake the meringue in the preheated oven for 15-20 minutes until the meringue is crispy on thetop and set inside, and slightly coloured. Set the meringue aside for a few minutes to cool. Themeringue will deflate as it cools – this is totally normal.
  • Place a large piece of baking paper – bigger than the baking pan – onto a flat baking tray. Turnthe tray and baking paper upside-down on top of the baking pan (i.e. the baking paper should bedirectly above the pavlova roll, and the tray on top) and, gripping both the baking pan and tray,turn the whole thing over. The pavlova roll should plop gently out of its pan and now be bottomside up on the baking paper with the tray directly underneath
  • Carefully peel the baking paper liner off the pavlova roll, cover it with a clean tea towel and leaveit to cool. You can slide the baking tray out from under the pavlova roll and put it away – it’s notneeded anymore
  • When you are ready to fill the pavlova roll, whip the cream and vanilla essence together to softpeaks (not stiff). Spread the whipped cream evenly onto the cooled pavlova roll, leaving a 5cm (2inch) border at one of the short ends. Sprinkle over the raspberries.
  • Turn the pavlova roll (on the baking paper) so that the short end is closest to you and the 5cmgap is at the other end, and start rolling it into a log shape, using the baking paper to do so. Thecream mixture will slide a little as you’re rolling it – hence the 5cm (2 inch) border at the end!
  • Slide or lift the pavlova roll carefully onto a platter, with the join at the bottom. Dust it with icingsugar, if using.
  • Cut into slices and serve with extra berries and/or a berry coulis.


Pavlova Rolls are best filled just before serving, but can also be refrigerated a few hours beforehand (just place cling-film over top). Obviously, you can use any seasonal fruits you like and if you prefer another type of nut to pistachios, use that instead.
Keyword Pistachio & Raspberry Pavlova Roulade, Pistachio Pavlova Roulade, Roulade
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Avatar

    Wow, this recipes sounds genius! And your photos look absolutely tempting – definitely a keeper for summer – thanks for sharing!

  2. I’m always on the lookout for really great ways to use up my extra egg whites after making tiramisu–thank you for sharing this and your experiences with a less-daunting pavlova recipe. Pinned!

    • Great! Haha.. Because I make so many pavlovas, I’m always looking for ways to use my egg yolks! Hope you enjoy.

  3. Fantastic dessert idea for my next dinner party! The search is over. I have found a classic NZ Pavlova recipe with a contemporary twist. Thank you for sharing. 🙂

    • Yay! Glad you like the look of it Sandra. Definitely use more fruit though, or serve with a fruit coulis – just needs that extra bit of tang.

  4. I am confused!!(my permanent state at this time of year!) How do you roll a baked meringue without it cracking? All of my experience with this mixture leads me to believe there is no way! HELP…I’d like to try this for New Years Day party. For ease of preparation, can I substitute a sponge cake for the pavlova? Thanks

    • Hi June. It’s totally normal for the meringue to crack slightly as you roll it. However, if you don’t like how that looks, just sift some confectioners sugar over top and adorn it with pretty rose petals.. Hope that whatever you make on the day works out beautifully. Happy holidays!

  5. OK……..I’ll give it a go!! Thanks for your response..and a lovely recipe!! June

  6. Hi, I have tried the recipe but substituted sugar with stevia and added a bit of a lemon juice. However, it turned out crispy only on the sides and in the middle it was baked as an omelet 🙁 do you know why it happened? Probably because of stevia? Thank you

    • Hi Julie. Honestly, I couldn’t tell you how stevia would affect the cooking – I’ve always stuck with using sugar. Sorry to hear your experiment didn’t work out though. 🙁

  7. For an American cook, this is such an unusual dessert. It turned out beautifully! The meringue is softer than a hard sugary pavlova and easy to roll. The pistachios add a salty, savory crunch that perfectly balances the sweetness of the pavlova.I added a little confectioners sugar to my cream and a full teaspoon of vanilla. I also took your advice and made some raspberry compote on the side. We marveled at all the flavors and textures. So good!

    • Hi Vivian – wonderful to hear that you enjoyed it so much! Nice move to make a Chantilly cream. All the best. 🙂


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