Add <quantity>250<unit>g</unit></quantity> of frozen raspberries to a pot over medium heat and stir until fully melted

Add <quantity>50<unit>g</unit></quantity> of glucose syrup and combine

Premix <quantity>5<unit>g</unit></quantity> of pectin with <quantity>150<unit>g</unit></quantity> of caster sugar and add to the raspberries. Mix to combine

Bring it to a boil and cook for 3m. Stir continuously to prevent from burning

Turn off the heat and add <quantity>12<unit>g</unit></quantity> of lemon juice and incorporate

Transfer the raspberry compote to a container and place it in the refrigerator to cool down

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Add <quantity>360<unit>g</unit></quantity> of egg whites to a stand mixer and whisk on medium speed until it starts to foam

Increase the speed and add <quantity>420<unit>g</unit></quantity> of sugar. Add the sugar in batches while whisking. Continue until soft peaks are formed

Remove the bowl from the mixer and sift in <quantity>24<unit>g</unit></quantity> of cornstarch

Add <quantity>12<unit>g</unit></quantity> of white vinegar and <quantity>2<unit>g</unit></quantity> of vanilla paste. Gently fold them in

Grease a <quantity>20<unit>cm</unit></quantity> x <quantity>30<unit>cm</unit></quantity> pan with baking spray and line with parchment paper

Evenly spread the meringue on the tray and clean the edges

Bake for 15m until lightly golden. Remove from the oven and let it cool down over the kitchen counter

Add <quantity>300<unit>g</unit></quantity> of cold heavy cream and <quantity>30<unit>g</unit></quantity> of caster sugar to a stand mixer with the whisk attachment

Add <quantity>15<unit>g</unit></quantity> of yuzu juice and whisk until stiff peaks are formed

Flip the cooled Meringue Sheet over a parchment paper or a kitchen towel and remove the baking paper

Spread the raspberry compote over the meringue sheet. Be careful not to tear it up

Spread a layer of the yuzu chantilly on the center of the sheet, leaving some space uncovered on the sides

Fold the meringue, starting from the uncovered edge. Use the parchment paper to assist the rolling process and to wrap it

Place the wrapped roll in the refrigerator for 1h to firm

Cut into slices of the desired thickness. The raspberry & yuzu pavlova roll is ready

Pair it with some fresh berries and your favorite ice cream. Enjoy!