Without a plate of meringue, whipped cream, and fresh berries, would it really be Christmas? This meringue roulade recipe puts a fresh spin on the classic Kiwi pavlova, elevating the dessert with a raspberry coulis and a touch of white chocolate.
You can make the plain meringue and the raspberry coulis 1 - 2 days in advance, and then garnish and roll the meringue an hour before serving. If preparing in advance, keep the meringue in an airtight container and the coulis in the fridge.
White wine vinegar
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