Recipes/Rolled pavlova with pear, cranberry and ginger

Rolled pavlova with pear, cranberry and ginger

This pavlova is easier to make than it looks – starting off as a flat-baked meringue, it’s filled with mascarpone cream and rolled up with a deliciously tart cranberry and pear compote. The compote can be made up to three days ahead and kept refrigerated, while the meringue can be made up to a day ahead, then covered with a tea towel at room temperature until ready to roll

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.