No Caption
No Caption

Recipe: Pavlova roll with blueberries and tarragon

HERBS bring so much life to a dish. If we don't have them growing in the garden, they are definitely on the shopping list to buy each week.

You've heard about using fresh herbs in savoury meals, but what about desserts - and we're not just talking about mint.

This week we are sharing our pavlova roll recipe which is beautifully fresh, tart and zingy - and it uses fresh tarragon.

It may sound strange and you may not actually use a lot of tarragon but the combination with blueberries is like they are always meant to be together.

Pavlova roll with blueberries and tarragon


Pavlova -

 6 egg whites  

 1 ½ tsp of cream of tartar  

 1 ½ tsp of corn flour  

 250g of caster sugar  

 1 tsp of vanilla paste  

  ½ cup icing sugar, for dusting. Filling -

 250ml cream  

 165g mascarpone  

 1-2 punnets of blueberries  

 1 punnet of strawberries, chopped  

 1 bunch of tarragon, finely sliced


Preheat oven to 165C. Line a 32 x 24cm flat tray with baking paper.

Place the egg whites into a clean, dry mixing bowl and whisk on high to form soft peaks. Add the cream of tartar then gradually sprinkle in the caster sugar a little at a time, continue on high whisk until the mixture is thick and glossy. Add vanilla paste and cornflour and beat on low to combine.

Spread the meringue over the baking paper in a flat rectangular shape. Bake in oven for 18 minutes. Remove from the oven and leave to cool for 5 minutes.

Dust the top of the meringue with a good amount of icing sugar, then place a clean tea towel over the top and then invert the meringue, allowing it to be on the tea towel. Slowly and carefully take off the baking paper and then allow to cool completely.

In a bowl whip the mascarpone until slightly fluffy, then add the cream and whip on medium to high until quite stiff but not over-whipped. Spread over the cooled meringue and leave about a 1.5cm edge all the way around. Sprinkle with blueberries, strawberries and chopped tarragon.

Then carefully using the tea towel, roll it up. Place on a platter, dust lightly again with icing sugar and serve.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit or find them on Facebook - Dan & Steph - My Kitchen Rules.