Interesting recipe, but have you read the reviews? It might be too eggy for you.

I havent made a GF jelly roll but it seems like it would be the ideal texture for it -- naturally moist and spongy.

I did and the only negative reviews, which are few, mentioned the egg thing. I wonder if it is luck of the draw...just like my creme brulee?

I've done a meringue roll -- I'll go see if I can find pictures and recipe. Actually easier than I thought and really delicious!

So I have to do it in two hitches -- wouldn't let me post picture AND recipe:

Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine

1 cup egg whites (7-8 whites)

1 tablespoon lemon juice

2 cups superfine sugar

2 teaspoons cornstarch

1/2 cup hazelnuts, chopped

1-1/2 cups chilled whipping cream

2 tablespoons sugar

1 teaspoon vanilla

Preheat oven to 300 degrees. Line 18x12x1 inch baking sheet with buttered parchment paper. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks. Gradually beat in 2 cups sugar and cornstarch. Continue beating until stiff peaks form. Spread meringue in prepared baking sheet, smooth top. Sprinkle hazelnuts over the meringue. Bake until the top is pale golden brown but center is still soft, 30-40 minutes. Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up. Carefully remove paper. Use a small knife to loosen edges if necessary. If it tears a bit don’t worry about it. You won’t notice it when the cake is rolled.

Combine chilled whipping cream, sugar and vanilla. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer.

Let cake cool for 20-30 minutes. Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end. If the meringue cracks, don’t worry. Refrigerate for 3-4 hours before serving. Slice with a sharp serrated knife.

The crust doesn’t remain crisp for too long, especially when the roll is refrigerated. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.

Well, that looks interesting. How do you think it would work with candy cane sprinkled on it? I also remember making an chocolate angel meringue pie. I guess I could just roll it? I would definitely put hazelnuts on the chocolate one. A chocolate and white one would look nice for presentation.

I would hate it with candy canes....it needs hazel nuts and strawberries....not crushed up candy canes....save that for the cake mix cup cakes.

Cookie8 -- google chocolate pavlova roll -- there may be one!

Martha - did it as soon as I saw your pic!

Lindac, yeah, that one would be for the kids.

Let them eat shaved chocolate!!

https://hungrysquirrels.wordpress.com/2012/04/02/delias-squidgy-chocolate-log/

The above is deliciius and not eggy at all. Filled with chocolate mousse, there's no room for an eggy taste. You can decorate however you like. I'm making one this year and will make meringue mushrooms to decorate with holly leaves.