This pavlova roll is incredibly easy to make and absolutely delicious to eat.
4 egg whites
3/4 C caster sugar
1 tsp cinnamon
1 Tbs caster sugar
1 C almond slivers
3/4 C cream
1-2 Flake chocolate bars
Beat the egg whites until stiff. Then gradually add 3/4 C of caster sugar while mixing. Grease and line a sponge roll tin with baking paper (or do the same to a baking tray if you don't have a sponge roll tin). Dust the baking paper with cornflour.
Spread the meringue out in the sponge roll tin (or about 2-3cm high over the baking tray - a few cm from the edge of the baking paper).
Mix 1tbs of caster sugar with the cinnamon and sprinkle it over the the top of the meringue. Then scatter the almond slivers over the top.
Bake at 190 degrees celcius for around eight to 10 minutes or until it's firm and slightly golden around the edges.
Once cooked flip it on to another piece of baking paper and cool. Whip the cream and spread over the top (the side with out the almonds and cinnamon) of the meringue. Sprinkle the broken up chocolate and cover with thinly sliced strawberries. Roll the meringue and chill. Then serve with icecream and optional chocolate sauce. Make sure you make enough rolls for seconds!
*strawberries can be replaced or added to with kiwifruit, passionfruit or any other fruit you like.