Pavlova roll with coffee and hazelnuts
4 servings
30 minutes
The 'Pavlova' roll with coffee and hazelnuts is an exquisite dessert inspired by the classic Pavlova cake, created in honor of the famous ballerina Anna Pavlova. This airy meringue roll has a crispy crust and a delicate, melt-in-your-mouth texture. The aroma of cinnamon, roasted hazelnuts, and rich coffee makes it particularly refined. The cream infused with coffee perfectly complements the sweetness of the meringue, creating a harmonious balance of flavors. This roll is a wonderful treat for morning coffee or evening tea, as well as an excellent indulgence for special occasions.
1
Line the baking tray with parchment paper or a silicone mat. Preheat the oven to 150 degrees.
2
Whip the egg whites to soft peaks, add lemon juice and 90 grams of powdered sugar. Whip to stiff peaks, then gently fold in another 90 grams of powdered sugar.
- Egg white: 4 pieces
- Lemon juice: 1 teaspoon
- Icing sugar: 230 g
- Icing sugar: 230 g
3
Spread the mixture on a baking sheet to a thickness of 1 cm. Sprinkle with cinnamon, remaining powdered sugar, and nuts. Place in the oven for 20 minutes.
- Ground cinnamon: 1 teaspoon
- Icing sugar: 230 g
- Chopped roasted hazelnuts: 60 g
4
Flip onto a kitchen towel and remove the paper. Leave to cool.
5
Meanwhile, whip the cream with coffee diluted in 1 teaspoon of boiling water. Spread the layer with cream and roll it into a roll.
- Heavy cream 35% fat: 300 ml
- Instant coffee: 1 teaspoon
