If you've been following my blog for a while, you'll know I've been slightly obsessed with pavlova lately. From my Pavlova Christmas Tree for Christmas Eve, to Mini Pavlovas and even a Heart-shaped Pavlova for Valentine's Day, this classic dessert keeps inspiring me in new ways. Today, I'm sharing something even simpler and faster - my Easy and Quick Pavlova Roll. It's perfect when you want something special without spending hours in the kitchen.
A quick and effortless New Year's treat
On New Year's Eve, after a busy day out and about, I still wanted to make something homemade to welcome the new year. It had to be quick, light and still feel like a celebration. That's when this Easy and Quick Pavlova came to mind.
From start to finish, it took me less than an hour - including baking, cooling and decorating. It was the perfect pudding for the evening: light as a cloud, gently sweet and beautifully indulgent with cream and berry sauce. Paired with fresh berries, it felt festive yet effortless - exactly how New Year's desserts should be.
Why this Easy and Quick Pavlova Roll works
Traditional pavlovas are stunning, but they usually require long baking times and slow cooling in the oven - best overnight. This version changes everything.
The Easy and Quick Pavlova Roll only needs:
15 minutes baking time
15 - 20 minutes cooling
Minimal prep and simple ingredients
Yet the result is still soft, airy and delicately crisp on the outside, everything you want from a pavlova.
My simple pavlova technique
I usually use bottled egg whites for convenience. Fresh egg whites do whip up with more volume but I prefer not having to think about what to do with leftover yolks.
To improve the texture, I use a little trick I've shared in previous posts: I gently warm the egg whites and sugar together over a double boiler until they reach around 37-40°C (whisk continuously). This helps dissolve the sugar completely and speeds up the whipping process, giving a glossy and stable meringue.
Using my KitchenAid stand mixer with the whisk attachment, I whip the mixture for about 5 minutes until stiff peaks form. Then I add cornflour and white wine vinegar, whisking briefly until smooth and glossy.
Baking the Pavlova Roll
I line a standard baking tray with baking paper. Spread the meringue evenly across the tray, leaving about 1.5cm from the edges to allow for expansion. Smooth the surface gently, just like preparing a sponge for a Swiss roll.
For extra texture and nutty flavour, I sprinkle a generous handful of flaked almonds over the top before baking.
Bake in a preheated oven at 160°C (fan) for 15 minutes, until lightly golden. Once baked, remove from the oven and allow it to cool for a few minutes.
Prepare another sheet of baking paper and dust it lightly with icing sugar. Carefully turn the pavlova over onto it, then gently peel away the baking paper from the base. Allow it to cool completely, this usually takes around 15-20 minutes.
Berry sauce filling
While baking the pavlova, I prepare a quick berry sauce. This step is optional, you can also use fresh fruit, jam or even melted chocolate.
I use frozen strawberries and blueberries, adding them to a saucepan with:
A couple of tablespoons of caster sugar
Lemon zest and juice
Simmer gently for 10-15 minutes until soft and juicy. I then sprinkle in a small pinch of gelatine powder to lightly thicken the sauce. If I'm short on time, I cool it quickly by placing the bowl in the freezer for a few minutes, stirring occasionally.
Whipped cream and assembly
Whip double cream with a couple of tablespoons of icing sugar and a splash of vanilla extract until thickened. This only takes 1.5-2 minutes, so keep an eye on it to avoid overwhipping.
Once everything has cooled:
Spread the cream evenly over the pavlova, leaving about 1cm around the edges.
Spoon the berry sauce on top - don't overfill.
Using the baking paper to guide you, gently roll the pavlova into a log.
Finish with a little extra cream piped on top and a few fresh berries for decoration.
A perfect celebration dessert
This Easy and Quick Pavlova Roll is proof that beautiful desserts don't need to be complicated. Light, elegant and incredibly satisfying, it's ideal for celebrations, last-minute guests or simply treating yourself and your family.
It was the perfect way for us to welcome the New Year - simple, joyful and delicious.
This Easy and Quick Pavlova Roll is light, airy and beautifully indulgent. With soft marshmallow-like meringue, whipped cream and a fresh berry filling, it’s a simple yet elegant dessert that comes together in under an hour — perfect for effortless entertaining or a sweet family treat.
Ingredients
For the Pavlova
200g egg whites (or 6 large egg whites)
200g caster sugar
2teaspoons cornflour
1teaspoon white wine vinegar
A handful of flaked almonds
For the Cream Filling
300ml double cream
2tablespoons icing sugar
1teaspoon vanilla extract
For the Berry Sauce
250g frozen strawberries and blueberries (or any preferred berries)
2tablespoons caster sugar
1/2 lemon (for zest and juice)
A pinch of gelatine powder
Instructions
1
Prepare the Meringue
Preheat the oven to 160°C (fan).
Gently warm the egg whites and caster sugar over a double boiler until the mixture reaches around 37-40°C (whisk constantly) and the sugar has dissolved.
Transfer to a stand mixer and whisk for about 5 minutes until stiff, glossy peaks form.
Add the cornflour and white wine vinegar and whisk for another minute to combine.
2
Bake the Pavlova
Line a standard baking tray with baking paper.
Spread the meringue evenly, leaving about 1.5cm around the edges.
Smooth the surface and sprinkle over the flaked almonds.
Bake for 15 minutes, until lightly golden.
Remove from the oven and allow to cool for a few minutes.
3
Cool and Prepare for Rolling
Sprinkle icing sugar over the baked pavlova to avoid sticking.
Place a clean sheet of baking paper on a rack.
Carefully flip the pavlova onto it and peel off the baking paper from the base.
Leave to cool completely (around 15-20 minutes).
4
Make the Berry Sauce
Make the sauce while baking the pavlova.
Add berries, sugar, lemon zest and juice to a saucepan.
Simmer gently for 15 minutes until soft and juicy.
Stir in a pinch of gelatine powder if using.
Cool completely before using (you can pop the bowl of berry sauce in the freezer to speed up the cooling process).
5
Whip the Cream
Whip the double cream with icing sugar and vanilla until softly thickened (about 1.5-2 minutes).
Be careful not to overwhip.
6
Assemble the Pavlova Roll
Spread the whipped cream evenly over the pavlova, leaving a small border.
Spoon over the berry sauce without overfilling.
Using the baking paper, gently roll into a log shape.
Decorate with extra cream and fresh berries.
Nutrition Facts
Servings 10
Amount Per Serving
Calories243.73kcal
% Daily Value *
Total Fat11.97g19%
Cholesterol34.15mg12%
Sodium42.56mg2%
Potassium138.82mg4%
Total Carbohydrate32.1g11%
Dietary Fiber1.49g6%
Sugars28.81g
Protein3.8g8%
Vitamin A 125.58 mcg
Vitamin C 15.13 mg
Calcium 33.73 mg
Iron 0.44 mg
Vitamin D 0.48 mcg
Vitamin E 0.95 mg
Vitamin K 6.34 mcg
Vitamin B6 0.03 mg
Vitamin B12 0.06 mcg
Phosphorus 37.2 mg
Magnesium 14.22 mg
Zinc 0.22 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Easy and Quick Pavlova Roll is best enjoyed on the day it's made, when the meringue is at its lightest and softest.
You can prepare the berry sauce in advance and keep it chilled for up to 3 days.
Bottled egg whites work beautifully here and save time - warming them slightly over a double boiler helps achieve better volume.
Be gentle when rolling, using baking paper to guide the shape and avoid cracking.
Feel free to swap the berries for passion fruit, mango or even a light chocolate drizzle.
Store any leftovers in the fridge and enjoy within 24 hours for the best texture.
Keywords:
Easy and Quick Pavlova Roll, pavlova roll recipe, quick pavlova dessert, easy pavlova roll, berry pavlova roll, festive pavlova dessert, pavlova for beginners, pavlova roulade
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Thao Bui
Food Blogger, Stylist and Photographer
Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.
