If you try the pavlova on its own it may at first seem very sweet, but if have fresh fruit, berries, or a raspberry coulis with it, the taste and texture is "to die for".

The 860gram Roulade will take 3-4 hours to thaw in the refrigerator. The half size 430gram will take 2½ - 3 hours to thaw. Decide when approximately your guests will be eating dessert and take out of the freezer accordingly.

Something to try…

Here’s a really easy recipe for a delicious raspberry coulis:

• 1 ½ cups of Raspberries (fresh or frozen)
• ¾ cup of Red Currant Jelly (I use Delmaine)
• 5mls of any Liqueur (optional)

Blend the raspberries and red currant jelly together until they are well mixed and then strain through a sieve to remove all the seeds (use the back of a spoon to help you push the mixture through). Add the liqueur if you wish, pour into a clean container and refrigerate. This will keep for a couple of weeks and is really nice with the Roulades, especially with the Passionfruit, Raspberry and Chocolate Mousse. Or just with icecream and chocolate cake!

• Take from the freezer, remove packaging and place on a serving plate straight away.
• Place in refrigerator and leave for approx. 3-4 hours for the large size & 2½ - 3 hours approx. for the half size.
• The Roulade is then ready to portion up we recommend ten portions per Roulade , but for catering you can easily get 12 servings per Roulade, it will depend what you are serving with the Roulade.
• After the four hours the Roulade will start to "bleed" a little but this no way damages the dessert. If kept under refrigeration you can still eat them four or five days later.
• This is a good dessert for most coeliacs, (those wanting gluten free desserts). In a 840gram Pavlova Roulade there is 5mls of vinegar, so hardly anything at all. If your customer can have the odd dressing with malt vinegar, then you will be able to enjoy the Pavlova Roulade. We use no emulsifiers, preservatives or colours.