Pavlova

Ingredients

• For the meringue

  • 100 gr egg whites

  • Pinch of salt

  • Pinch of cream of tartar

  • 120 gr sugar

  • 10 gr cornflour

• For the berry sauce

  • 50 gr strawberries, fresh or frozen

  • 50 gr raspberries, fresh or frozen

  • A squeeze of lemon juice

  • 35 gr sugar

• For the mascarpone cream

  • 100 ml whipping cream

  • 35 gr mascarpone

  • 10 gr powdered sugar

• To decorate

  • Fresh fruit

  • Powdered sugar

Instructions

1. Preheat the oven to 120°C/250°F. Prepare a baking sheet with parchment paper.

2. For the meringue, add egg whites, salt, and cream of tartar into a stand mixer bowl. Whip on high speed for 3-4 minutes. Slowly add 1 tsp of sugar at a time, and mix for 5-6 minutes or until stiff peaks are formed. Sift cornflour and fold with a spatula. Transfer the meringue into the baking sheet and shape it into the desired design. Scoop out some of the meringue from the top to leave room for the cream. Bake for 2 hours. Turn off the oven, and leave the meringue inside, without opening the oven door for 1 hour.

3. For the berry sauce, add strawberries, raspberries, lemon juice, and sugar to a small saucepan. Bring to boil at medium heat, and let it boil for 5 minutes. Take off the heat and let it cool.

4. For the mascarpone cream, add cream, mascarpone, powdered sugar into a large bowl, and beat with a hand mixer for 4-5 minutes or until soft peaks are formed.

5. To assemble, carefully peel the meringue from the parchment paper, and transfer to the serving plate. Top with cream, and berry sauce. Decorate with fresh fruit, and with a dusting of powdered sugar. Enjoy!