Created by ImPat on December 7, 2020
Step 1: Preheat oven to 180C/160C fan forced.
Step 2: Grease a 22 x 32cm (base measurement) Swiss roll pan or lamington tray and line with baking paper, allowing the paper to overhang the 2 long sides.
Step 3: Use electric beaters to beat egg whites in a bowl until firm peaks form and then gradually add 215 grams (1 cup) caster sugar, 1 tablespoon at a time, beating well after each addition, until thick and glossy and then beat in cornflour and vinegar. and spread over prepared pan and smooth surface and bake for 10 minutes or until starts to brown.
Step 4: Meanwhile, lay a sheet of baking paper slightly longer than the pan flat and sprinkle with icing sugar and coconut.
Step 5: Carefully flip the meringue onto the prepared paper and peel off the paper then set aside for 20 minutes to cool.
Step 6: Use electric beaters to beat cream and vanilla in a bowl until soft peaks form and then beat in 1 tablespoon Pimm’s and spread two-thirds of mixture evenly over meringue.
Step 7: Starting from 1 short end, use paper to carefully to roll up to enclose filling and slide roll onto a serving platter and place in the fridge to chill.
Step 8: Place rind, ginger, 125 ml (1/2 cup) water and remaining caster sugar and Pimm’s in a small saucepan and stir over low heat until sugar dissolves and then increase heat to high and boil for 3 minutes or until slightly reduced.
Step 9: Cut 1 orange in half and cut 1 half into thin slices and set aside.
Step 10: Remove skin from remaining 1 1/2 oranges and thinly slice and place in a bowl with strawberry and add the syrup and toss and then set aside for 1 hour to macerate. Peel cucumber into ribbons.
Step 11: Top the pavlova with remaining cream mixture then half the macerated fruit and top with unpeeled orange slices, cucumber and mint, if using.
Step 12: Drizzle over some syrup and serve with remaining fruit and syrup on the side.