Spiced Pumpkin Maple Pavlova Roulade
Spiced Pumpkin Maple Pavlova Roulade
Ingredients
Spiced Meringue Roulade:
4 large egg whites (120 g)
1 cup granulated sugar (200 g)
1 teaspoon cornstarch (3 g)
1 teaspoon white vinegar (5 ml)
½ teaspoon ground cinnamon (1 g)
¼ teaspoon ground nutmeg (0.5 g)
¼ teaspoon ground ginger (0.5 g)
Pumpkin Maple Cream Filling:
1 cup heavy cream / double cream (240 ml)
½ cup pumpkin purée (120 g)
3 tablespoons maple syrup (45 ml / 60 g)
½ teaspoon vanilla extract (2.5 ml)
¼ teaspoon cinnamon (0.5 g)
Optional Garnish:
Maple drizzle
Chopped pecans
Dusting of cinnamon
Directions
Preheat oven to 350°F / 180°C. Line a 10×14 inch / 25×35 cm baking tray with parchment paper, leaving an overhang.
Whisk egg whites until soft peaks form. Gradually add sugar, whisking until stiff and glossy. Gently fold in cornstarch, vinegar, cinnamon, nutmeg, and ginger.
Spread meringue evenly into the prepared tray. Bake for 18–20 minutes until set with a lightly crisp top.
Place a clean tea towel on the counter and dust lightly with powdered sugar. Turn the hot meringue onto the towel, peel off parchment, and roll gently from the short end. Allow to cool completely.
Whip cream with pumpkin purée, maple syrup, vanilla, and cinnamon until soft peaks form.
Carefully unroll the cooled meringue, spread pumpkin maple cream evenly, then re-roll gently.
Finish with maple drizzle, pecans, or a light dusting of cinnamon if desired.
Prep Time: 20 minutes
Baking Time: 20 minutes
Cooling & Assembly Time: 30 minutes
Total Time: 1 hour 10 minutes
Calories: ~300 kcal per serving
Servings: 6–8
