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
Pavlova
With tangy mascarpone cream and fresh berries, it is a crowd-pleasing dessert.
-
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.
