This divine pavlova roulade is filled with vanilla, strawberry and rosewater whipped cream, fresh strawberries and watermelon. It is one of the softest, lightest desserts you can have and perfect for the summer weather with all of the abundant in-season fruit. And unlike a traditional pavlova, pavlova roulade is one of the quickest ways to make pavlova! Usually pavlova takes hours to bake in the oven, but this takes just 10 minutes!
The flavor combination is based on the Black Star watermelon, strawberry and rose cake. The reason why this cake is so popular is because adding the watermelon makes it so refreshing and moreish. You can eat it after a rich or heavy meal and it feels like you’re (almost!) eating a fruit salad! Haha do you like how I turned a cake into a fruit salad there?
Making a Pavlova Roulade
1 – A pavlova roulade uses the same ingredients as a pavlova: egg whites, sugar, cream of tartar.
2 – Instead of baking it in a low oven at 100C/212F for 2 hours, you bake it at 180C/350F for 10 minutes!
3 – If you’re worried about it cracking when you roll it up (which is usually my concern with swiss rolls) the eggs and meringue make this like an airy sponge so it has some flexibility.
4 – The only downside: this is best put together just before serving or an hour before serving!
I am very excited to finally show you pics of our renovations for the upstairs bathroom! While the downstairs bathroom had a classic art deco Manhattan sort of feel we wanted the upstairs en suite which is in the modern part of the house to reflect a more modern aesthetic. The lady that owned the house had a really strange design where the sink sat outside the bathroom and the shower and bathroom had no divider so that the shower would rain down on the area around the toilet. It was awful. Couple that with the fact that the builders stupidly waterproofed over MDF (YES!!!) and obviously that rotted away leaving this black, seeping rotting mess and a giant hole. Every time we had a shower we wondered if the tiles would collapse (there were already cracks) and we would fall through the floor downstairs. Peter had warned us, “No dancing in the shower”.
The whole design of this bathroom was about reflecting the garden view outside. When you look outside the louvre windows there is a tall palm tree so we used green subway tiles on the feature wall and wooden look tiles for the floor. The green subway tiles were hard to get. We had some samples from one shop, but if anyone who has bought tiles knows, you have to buy them straight away or they may get sold. Well they sold out almost immediately but they had a replacement tile that was ludicrously expensive. I went online and bought some from an online store for a third of the price, crossed my fingers that they were nice and when they arrived they were absolutely beautiful. Peter built us a niche that stretched all the way across – we have lots of soaps and shampoos and we needed the space for them. The shower mixer was positioned so that it wouldn’t spray on you when turning the water on. The floors were also heated as it can get cold in winter and there was also plenty of lighting and overhead heating.
We collaborated with Caroma for this bathroom. It’s an Australian designed and engineered brand that makes great quality tapware. We actually bought their shower head (we actually used Caroma in our downstairs bathroom and paid for that ourselves because we liked the quality). The shower head is amazing. It is really 3 shower heads in one. There’s a massive 30cm monsoon shower head and the smaller, directional shower head has two settings: a massage jet and one that feels like the softest rain falling. I use the massage setting when I’m washing my hair and the rain setting any other time. For this bathroom we used the Urbane II range in brushed brass. And even if you don’t outfit your entire bathroom in Caroma, I’d definitely suggest getting the shower head as it is worth every cent.
Our main concerns with the bathroom were space and storage. This is a smaller bathroom at around 3×2 meters compared to the large downstairs one that also has a huge amount of storage. We also bought a pill shaped shaving cabinet for extra storage. Our vanity is an American oak vanity with a good amount of storage with a single sink but my favorite part is the green stone benchtop. Poor Peter was being given the runaround by a stone mason as it was just before Christmas. He was at the end of his tether and when he was at the pork roll store he owns in Petersham, he came across a stone mason a few doors down the road. I was coming back from a doctor’s appointment and he messaged me asking me to meet him there. The owner was so lovely and he had an incredible amount of stone. I spied this green stone that would match our green tiles perfectly and the next day they had our stone ready for Peter to install!
Our toilet was a Caroma rimless toilet (rimless was wholeheartedly recommended by our plumber). We wanted a heated towel rail so we bought a 7 run one in brushed brass. It was our first and last purchase from Temple and Webster who delivered me a towel rail that didn’t work and then gave me the runaround with terrible customer service. Never again.
The finishing touches were power plugs near the sink for curling irons as well as a USB plug so that I could charge my phone/LED mask/shower speaker in the bathroom with a multi USB charger. We just needed a laundry basket and found one that fit in the space by the toilet perfectly. I also wanted a wooden stool as I like to sit when I put my body lotion on and I asked my friend Sheridan where she bought the gorgeous stool at her Airbnb and she told me it was from Spotlight at a complete steal for $50! Peter also sealed up the flyscreen so no mozzies could get through (there was a huge gap) and now it has turned from a perilous nightmare into an absolute pleasure using the bathroom every day!
So tell me Dear Reader, do you like watermelon in cake? Have you had any strange bathrooms?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Pavlova Roulade With Watermelon & Strawberry
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 12 minutes
This is best filled just before serving
- 130g/4.6ozs. egg whites (around 4 eggs), room temperature
- 200g/7ozs caster or superfine sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornflour/fine cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla bean paste
For filling and topping
- 300ml/10.6fl oz cream
- 1 teaspoon vanilla bean paste
- 80g/3ozs. strawberry jam
- a few drops of rosewater
- 150g/5oz. strawberries
- 150g/5oz. watermelon
- 2 tablespoons silvered pistachios
- Rose petals
- 1 teaspoon apricot jam
Step 1 – Preheat oven to 180C/350F and line a Swiss roll or lamington tin (24x30x5cms/9.4x12x2inches) with parchment on the base and going two inches up the sides. Use a spotlessly clean bowl and whisk place the egg whites and cream of tartar in the bowl. Start to whisk until you get soft peaks. Then gradually add in the sugar while whisking. Then add the cornflour, vinegar and vanilla. It is ready when you get stiff, glossy peaks and can turn the bowl upside down and the meringue doesn’t move.
Spreading sugar over a sheet of parchment
The top once baked
Step 2 –Spread out in the baking tin using an angled spatula to smooth over. Bake for 10-12 minutes until you get some even browning on top. While it is baking take another sheet of baking paper around the same size and sprinkle 1 heaped tablespoon of sugar coating the whole sheet. When the pavlova is ready place it browned side down on the sugared parchment and remove the back parchment. Allow to cool for 20 minutes until completely cold.
Placing the meringue face down on sugared parchment
Covering with jammy cream and fruit
Step 3 –While it is cooling whip the cream and vanilla until you get thick, billowy peaks that can keep their shape. Add the strawberry jam and rosewater and swirl through with a spoon. Spread the cream over the roulade leaving 1 inch at the end uniced and reserving 4 tablespoons of the cream. Dice half of the strawberries and watermelon and add cubes in the cream. Then start at one of the shorter ends and roll up the cream. Dollop the reserved 4 tablespoons of cream down the top center. Halve the rest of the strawberries and then cut the remaining watermelon into batons and top the cream with the fruit. Glaze the strawberries with apricot jam. Add pistachios and rose petals and trim the ends for presentation.