Meringue Yule Log (Pavlova style)

Ingredients

• 4 pcs Egg whites (Separated from yolks)
• 200 g Granulated sugar (For the meringue)
• 1 tbsp Lemon juice (or white vinegar)
• 1 tsp Cornstarch (To make the meringue softer)
• 1 tsp Vanilla extract (or vanilla sugar packet)
• 300 ml Heavy cream (35% fat) (For the whipped cream)
• 20 g Caster sugar (For the whipped cream)
• 1 tsp Lemon zest (Optional, to flavor the whipped cream)
• 100 g White chocolate (Grated)
• 150 g Fresh raspberries (Halved)
• 100 g Passion fruit pulp (About 2 fruits)
• 20 g Shelled pistachios (Chopped, for decoration)
• few pcs Mint leaves (For decoration)

Instructions

1. Separate the whites from the yolks

   Separate the 4 egg whites from the yolks and set the yolks aside for another use.

   Time: PT5M

2. Whisk the egg whites

   In a clean bowl, whisk the whites with a few drops of lemon juice until they form soft peaks.

   Time: PT5M

3. Incorporate the sugar, vanilla and cornstarch

   Add the granulated sugar gradually while continuing to whisk. Once the sugar is incorporated, add the vanilla extract then the cornstarch. Whisk until you obtain firm and glossy peaks.

   Time: PT10M

4. Pipe the meringue logs

   Transfer the meringue into a pastry bag. On a sheet lined with parchment paper, pipe logs 10 cm long, slightly spaced.

   Time: PT10M

5. First low‑temperature bake

   Bake the sheet at 120 °C for 30 minutes.

   Time: PT30M

   Temperature: 120°C

6. Dry the meringue

   Lower the temperature to 100 °C and continue baking for an additional 45 minutes to dry the meringue.

   Time: PT45M

   Temperature: 100°C

7. Complete cooling

   Remove the meringue from the oven and let it cool completely on the rack.

   Time: PT15M

8. Prepare the whipped cream

   Whisk the heavy cream with the sugar, vanilla and lemon zest until you obtain soft peaks.

   Time: PT5M

9. Prepare the fruit mixture

   Halve the raspberries, mix them with the passion fruit pulp.

   Time: PT5M

10. Assemble and roll the log

    Spread a layer of whipped cream over the surface of the meringue, place the fruit mixture, then gently roll the log, tightening slightly.

    Time: PT10M

11. Finish with white chocolate

    Spread a thin layer of whipped cream on the outside of the log and sprinkle with grated white chocolate.

    Time: PT5M

12. Decoration

    Decorate with raspberry halves, pistachio shards and a few mint leaves.

    Time: PT5M

13. Chill

    Refrigerate the log for at least 30 minutes before serving so the meringue absorbs the whipped cream.

    Time: PT30M

Nutrition Facts

Calories

380

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g