Pavlova
With tangy mascarpone cream and fresh berries, it is a crowd-pleasing dessert.
Cakes
Tools
Ingredients
Meringue
- 6 room temperature egg whites
315 g sugar
2 tsp cornstarch
1 tsp vinegar 12 %,or white wine vinegar
Filling
- 300 g heavy whipping cream
100 g mascarpone
40 g powdered sugar
3 tbsp lemon juice
Garnish
- Fresh berries and fruit of your choice
Here's how
- Set the oven to 100 °C (225 °F).
- Assemble the Ankarsrum with Beater bowl and Balloon whisks.
- The Beater bowl should be properly cleaned, preferably with lemon.
- Add egg whites and beat on high speed until soft peaks are formed.
- Add sugar a little at a time while continuing to whisk. Whisk until firm and glossy.
- Add cornstarch, salt and vinegar and whisk until combined. Pour the meringue into a piping bag.
- 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
- Pipe circles into a wreath. Use a regular piping tip (size 8).
- Bake in the lower part of the oven for about 60 minutes until the meringue is completely dry.
- Turn off the oven and allow the pavlova to cool completely in the oven before removing.
- Assemble the Ankarsrum with Beater bowl and Balloon whisk.
- Whisk cream, mascarpone, powdered sugar and lemon juice. Distribute the cream in center of each pavlova and top with fresh berries or fruit.