When I heard that Bulla Dairy Foods
thickened cream have added vanilla and chocolate flavours to their product line, I was excited to try, especially the chocolate flavoured cream. However, when I went to the supermarket, the vanilla one was the only flavour available. That was ok, I wanted to try this one too.
I decided to make Shangri-La Hotel Sydney’s Pastry Chef, Anna Polyviou’s recipe for a pavlova roulade. The recipe is available online but I’ve included it below for your convenience. The original recipe didn’t state the measurements of the baking tray and I chose one too small ( around 23cm x 30cm) which made the pavlova too small and thick. For better results use a bigger tray so the pavlova is thin and easier to roll.
I also didn’t have some of the toppings on hand, like the popping mango, so I used fresh mango pieces instead. I guess you can top your pavlova roulade with any topping you desire.
Toasted Pavlova Roulade with Bulla Vanilla Flavoured Cream, Popping Mango and Tropical Fruit Compote Creation courtesy of Anna Polyviou, Executive Pastry Chef, Shangri-La Hotel Sydney Serves 10-12
- 8 free range eggs (whites only)
- 270g caster sugar
- 10g cornflour
- 10ml white vinegar
- 5ml vanilla essence
- 200ml Bulla Vanilla Flavoured cream
- 5 passionfruits (de-seeded)
- 1 pineapple (diced)
- 100g popping mango pearls
- 1 punnet baby basil
- 3 passionfruit
- Pre-heat the oven to 160degC. Line a baking tray with baking paper. Combine 250g caster sugar and cornflour in a bowl.
- Using the whisk attachment of your electric beaters (or Kitchen Aid), whisk egg whites on medium speed until soft peaks are formed; then reduce to a low speed, gradually adding in the caster sugar and cornflour mixture. Once mixture is glossy and firm peaks have formed, add in the vanilla essence along with the vinegar.
- Spread the meringue evenly onto the baking paper, taking it to the edges. Bake for 12-15 minutes or until slightly golden in colour.
- Lay a sheet of fresh baking paper on the bench and sprinkle 20g of the caster sugar over it. Once meringue is cooked, turn out onto the sugar dusted paper – gently peeling the baking paper away and allowing to cool.
- Pour the Bulla Vanilla Flavoured Cream into a clean bowl and whisk with an electric whisk/beater until it’s semi-whipped. Remove and fold in the seeded passionfruit. Spread the Bulla Vanilla Flavoured Cream evenly onto the meringue sheet.
- Gently roll the meringue into a tight roulade.
- To serve: Place the roulade onto a rectangle dish then place the pineapple, passionfruit, popping mango pearls and baby basil on top to finish.
Bulla Vanilla Flavoured thickened cream and ingredients courtesy of Bulla and Mkt. Communications.
I was lucky enough to be invited to the Gaggenau launch this week. To make it more exciting the event had a special guest who would be cooking for us; Adam D’Sylva, executive chef at Coda.
Gaggenau are a German company specialising in luxury kitchen appliances and this event was a chance for them to showcase their new products. Their induction cooktop with in-bench teppanyaki plate & steamer was very impressive.
Before we got a chance to see this modern kitchen in action we got to sample a few nibbles and even meet Adam.
Then it was on to the main event, Adam D’Sylva, I mean the Gaggenau appliances ;)
Lastly they had door price draw; $150 voucher for Coda.
Although I didn’t win, the next best thing happened; my friend Shellie did :)
Adam’s fun laid back approach to cooking matched with the funky Gaggenau appliances made for a very entertaining launch event.
I attended the Gaggenau launch event courtesy of Max and You PR