Bursting with summer stonefruit and cream, a good roulade is a thing of beauty.

Words: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex

It takes a bit of faffing, but all efforts are well rewarded.

Makes: 8 serves

Apricot Curd

Prep time: 5 minutes
Cook time: 15 minutes

INGREDIENTS

4 fresh apricots (250g), halved and stones removed
1 teaspoon lemon juice
¼ cup caster sugar
2 free-range egg yolks
25g butter, cubed

METHOD

Put the apricots in a pot over medium-low heat with the lemon juice, sugar and 2 tablespoons of water. Cook for 10 minutes, stirring occasionally, until apricots are pulpy. Set aside to cool to room temperature, then blend until you have a smooth purée.

Put the apricot purée, egg yolks and butter into a small pot over low heat. Cook, whisking constantly, for about 8 minutes until the butter has melted and the mixture just comes to a simmer.  Transfer to a heatproof container or bowl, cover and chill for 1 hour or until cold. (Keep the curd for up to 10 days in the fridge.}

Meringue & Grilled Stonefruit Pavlova Roulade

Prep time: 15 minutes
Cook time: 20 minutes

INGREDIENTS

4 free-range egg whites
1 cup caster sugar, plus 2 tablespoons extra
1 teaspoon cornflour
1 teaspoon white vinegar
4 cups stonefruit, e.g. apricots, peaches, plums, cherries, halved and stones removed
1 cup cream
¼ cup icing sugar, plus extra to serve
2 teaspoons vanilla extract
redcurrants and lavender, rosemary or thyme flowers, to serve (optional)

METHOD

Preheat oven to 160˚C. Line a 30cm x 40cm tray with baking paper.

Put the egg whites in a mixer or a large bowl if using an electric beater. Whisk until they are foamy, and then add ¼ cup of the sugar. Beat for a few minutes and add another ¼ cup of sugar. Repeat twice more, and then continue beating until the meringue is thick and glossy, and the sugar has completely dissolved. Add the cornflour and white vinegar and whisk in briefly until just combined.

Transfer the meringue mixture to the prepared tray and smooth it out into a rectangle, leaving a 2cm border from the edge of the baking paper/tray. Bake for 8-10 minutes until puffed but not yet brown.  Dust a large piece of baking paper with 1 tablespoon of icing sugar. Carefully flip the pavlova rectangle onto the baking paper and set aside to cool.

Turn the oven grill to high. Line an oven dish or oven tray with shallow sides with baking paper. Put the stonefruit chunks, the remaining 2 tablespoons of sugar and 1 teaspoon of vanilla into the prepared dish. Mix to combine and arrange in a single layer. Grill for 10 minutes until the fruit has blistered and softened slightly. Remove from the oven and allow to cool.

To assemble:

Whip the cream, remaining 3 tablespoons of the icing sugar and the remaining 1 teaspoon of vanilla until firm peaks form. Set aside ½ cup of the cream. Get your serving platter or board ready. Spread the pavlova rectangle with the apricot curd and whipped cream. Use the baking paper to help you roll and flip the pavlova roulade onto itself and onto the serving platter, creating a roll.

Spoon the reserved ½ cup of cream over the roulade and add the cool grilled stonefruit and currants. Dust with icing sugar, and scatter over the redcurrants and herb flowers if using.