Berry Pavlova Wreath

Makes 20cm/8inch

Ingredients

• 40 gr egg whites, about 1 large egg

• 60 gr (1/3 cup) sugar

• 2 gr (1/2 tsp) cornstarch

• 1 ml (1/4 tsp) white vinegar

• For mascarpone cream;

  • 100 ml (1/2 cup) whipping cream

  • 28 gr (2 tbsp) mascarpone

  • 8 gr (1 tbsp) powdered sugar

  • 5 gr (1 tsp) vanilla extract

• Toppings;

  • Berries

  • Herbs

  • Powdered sugar

Instructions

1. Create a bain-marie by simmering water in a small-sized pan with the stand mixer bowl on top. Make sure water doesn’t touch the bowl. Add egg whites and sugar, continuously stir until it reaches 45°C/113°F. Take the bowl back to stand mixer and beat on high speed for 5 minutes or the mixture has completely cooled. Fold cornstarch and vinegar gently with a spatula.

2. Preheat the oven to 105°C/220°F.

3. Transfer the meringue to a piping bag with the desired tip. Pipe a circle about 10 cm (4inch) in diameter. Pipe another circle outside of the first circle, and another on top of the two. With a spoon or offset spatula, remove some of the meringue from the top to create an opening for the cream to go. Bake for 1 hour and 15 minutes. Leave it to completely cool.

4. For the mascarpone cream, beat whipping cream, mascarpone, powdered sugar, and vanilla until medium peaks.

5. To decorate; pipe cream into the opening on top of the meringue, top with berries, herbs, and a dusting of powdered sugar. Enjoy!