Sweet Berry Pavlova (Print Version)
# Ingredients:
→ Meringue
01 -
Egg whites
02 -
Powdered sugar
03 -
White vinegar
04 -
Cornstarch
05 -
Vanilla extract
→ Mascarpone whipped cream
06 -
Heavy whipping cream
07 -
Mascarpone cheese
08 -
Powdered sugar
→ Topping
09 -
Mixed berries
# Instructions:
01 -
Take your powdered sugar, sift it, and set it aside. Use an electric mixer to whip your egg whites on low speed. Once bubbles start to appear, turn up the speed a little.
02 -
While still mixing, gradually toss in the sifted powdered sugar, a dash of vanilla extract, the vinegar, and cornstarch.
03 -
Keep beating until the mix gets super stiff. Draw a 16 cm circle on baking parchment, then spoon your meringue onto it and shape it with a large spoon.
04 -
Pop your oven on at 95°C using the fan setting. Bake the meringue for an hour and a half without peeking.
05 -
Turn off your oven and keep the meringue inside for 2 more hours. Make sure to leave the door closed.
06 -
Sift the powdered sugar. Add the heavy cream and mascarpone to a bowl. Start beating them with your mixer, and as it starts to thicken up, add the sugar gradually.
07 -
Spread the whipped cream over your meringue, top it with the berries you like, and dig in.
# Notes:
01 -
Store the meringue on its own at room temp for a week.
02 -
After adding toppings, keep it in the fridge and finish it within 24 hours.