Zutaten
Baiser
- 6 Eiweiß bei Raumtemperatur
- 315 g Zucker
- 2 TL Speisestärke
- 1 TL Essig 12%, oder Weißweinessig
Füllung
- 300 g Schlagsahne
- 100 g Mascarpone
- 40 g Puderzucker
- 3 EL Zitronensaft
Garnierung
- Frische Beeren und Früchte nach Wahl
Pavlova
Die knusprige Pavlova mit luftiger Mascarponecreme und frischen Beeren ist ein Dessert, das die Massen begeistert.
Folge diesen Schritten
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Set the oven to 100 °C (225 °F).
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Assemble the Ankarsrum with Beater bowl and Balloon whisks.
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The Beater bowl should be properly cleaned, preferably with lemon.
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Add egg whites and beat on high speed until soft peaks are formed.
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Add sugar a little at a time while continuing to whisk. Whisk until firm and glossy.
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Add cornstarch, salt and vinegar and whisk until combined. Pour the meringue into a piping bag.
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Line a baking sheet with parchment paper and draw with a pencil around a large plate (around 27 cm) so you get a large circle
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Pipe circles into a wreath. Use a regular piping tip (size 8).
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Bake in the lower part of the oven for about 60 minutes until the meringue is completely dry.
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Turn off the oven and allow the pavlova to cool completely in the oven before removing.
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Assemble the Ankarsrum with Beater bowl and Balloon whisk.
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Whisk cream, mascarpone, powdered sugar and lemon juice. Distribute the cream in center of each pavlova and top with fresh berries or fruit.
