Raspberry and Baileys Pavlova Roulade and twitter @cakefairyblog

I really don't know what to say about this.

I mean, it's:

Meringue.

Raspberry.

Baileys.

Cream.

and Meringue! Did I say meringue? You know chewy sugary deliciousness. Yes, that meringue.

All rolled up together in a creamy, boozy, yummy greatness. Okay I've lost it - but I just loved this whole dessert.

What I didn't love was the photos. They do not do the roulade justice.

I followed this recipe for the meringue but I added a teaspoon of cream of tartar to make it chewy and spongy. I also baked it for 23 minutes until it was light golden on top. Making a pavlova roulade isn't that hard, I promise, I think it's easier to roll a soft meringue than a swiss roll anyway, but maybe that's just me. When I mentioned I made a pavlova roulade to some friends they all gasped, but I can guarantee it is not as hard as you may think. In fact as the roulade is essentially just whipped egg white that you chuck fruit and cream in - it's simple! You should really try it. Am I selling it enough? I hope so.

Baileys cream

300ml double cream
1 tbsp Baileys
1 heaped tbsp icing sugar

1. Whip up the cream.
2. Fold in the icing sugar and Baileys. Yum.

Rolling and assembling

1. Lay a sheet of baking paper on your surface and dust with icing sugar.
2. Take your pavlova out of the oven and leave to cool. When cooled, pull out of the baking tray with the baking paper you lined it with.
3. Slowly using the baking paper and your arms tip the  meringue over on to the icing sugar surface.
4. Slather with Baileys cream, but don't cover all the way to the ends. You need the front end clear as you are going to roll up this bit first and the back end will have cream pushed over it as you roll.
5. Sprinkle with raspberries.
6. Lift the baking paper at one end and using the paper do a small fold in the pavlova.
7. After each roll give the pavlova a little squeeze to help it along.
8. Keep lifting the baking paper, rolling the pavlova over and squeezing.
9. Keep going (be brave).
10. When you reach the end, pull the baking paper up and forward so the crease is under the roulade.
11. Dust with icing sugar.

This video is also great to run you through it. Antony makes a great easy raspberry sauce which would be delicious too. Pavlova roulades are great, so versatile. As Antony says in the video, you can do so many combinations. The next one I want to try is whipped cream and passion fruit. Excited already.

If you do anything this week, try this. I beg you! (Oh but also follow me on twitter @cakefairyblog #twitternewbie )

Hehe do you like my usage of a hash tag there - I only found out what it was yesterday #feeling smug and cool!