Summer berry Pavlova with sweet mascarpone and fresh mint
Crispy meringue topped with lashings of whipped cream and fresh summer fruits, this is definitely one of my biggest childhood favorites, you could also add a scoop of vanilla ice cream when serving for an extra indulgent and refreshing treat!
Yield (serves): 6
Prep time: 30 minutes
Cooking time: 1 hour 30 minutes
4 free range egg whites
1 ¾ cups (225 g) white sugar
1 tablespoon corn flour/starch
1 teaspoon white wine vinegar
½ vanilla pod/bean
¾ cup (200 ml) heavy/double cream
¾ cup (200 g) Mascarpone cheese
Zest from one lemon
3 cups (400 g) Raspberries, strawberries, or blackberries or a mixture
1 tablespoon confectioners /icing sugar
Few sprigs of fresh mint to garnish
1. Pre heat the oven to 170°c/325F
2. Cover a baking sheet with baking parchment. Whisk the egg whites until stiff with an electric whisk
3. Gradually add the sugar a few tablespoons at a time and whisk well between each addition, keep whisking for 4 minutes until the meringue is stiff and glossy, then whisk in the corn flour and vinegar.
4. Spoon or pipe the mixture onto the baking parchment and use a palette knife to make a circle about 8 inches (20 cm) in diameter.
5. Place into the oven and turn down the temperature down to 120C/225F and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold
6. Carefully peel off the baking parchment and put the pavlova on a serving dish
7. Place the cream, mascarpone and lemon zest into a bowl and softly whip, then spoon onto the pavlova. Arrange the berries on top of the cream, dust with a little icing sugar and decorate with fresh mint.
You can make the pavlova the day before and then whip the cream and prepare the fruit at the last minute.
You can also use fresh tropical fruits such as pineapple, mango, papaya and kiwi fruit as a delicious alternative
Classic Wine: Recioto di soave, Passito di Pantelleria, Vin Santo.
New World: Botrytis Semillon (USA)