meringue - pavlova & Roulade


HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)

Only £65.00 per person inc. VAT


On your hands-on half day cookery course you will make French and Italian meringue in order to create two meringue favourites: Pavlova and Roulade.


French meringue is made using egg whites whisked with caster sugar giving a glossy meringue that needs to be cooked immediately.


Italian meringue (sometimes called the "chef's meringue, due to it's good stability) is made using a boiled sugar syrup which cooks the egg white making them more stable even if stored for a day in the fridge.


You will make a Pavlova - a large meringue, whipped cream and strawberry confection named after the famous Russian ballerina, Anna Pavlova. This is made with French meringue.


With the Italian meringue you make a Roulade: an almond fatless sponge wrapped around an interior of whipped cream and lemon curd.


At the end of the session you will take home loads of meringue confidence and, of course, everything you've made!

Techniques learnt:

  • Make French meringue
  • Make Italian meringue
  • Pipe meringue
  • Bake a Pavlova
  • Learn about using glucose syrup, cornflour and lemon juice (Cream of Tarter) to stabilise and enhance meringue
  • Make chantilly cream
  • Make, fill and roll a Roulade

You will make:

  • Pavlova
  • Almond and Lemon Roulade