Dessert
Pavlova Plate with Berries and Mascarpone Cream
2 u 30 minVoor 6Nutri-Score D€€
D
2 u 30 min
2 u 30 minPavlova Plate with Berries and Mascarpone Cream
wat je nodig hebt
Ingrediënten
egg whites (at room temperature)Overig4 stukken
caster sugarVoorraadkast240 g
cornstarch (sifted)Voorraadkast10 g- white vinegarVoorraadkast5 ml
- vanilla extractVoorraadkast5 ml
mascarpone (cold)Zuivel250 g- double cream (cold)Zuivel200 ml
- powdered sugar (sifted)Voorraadkast40 g
blueberries (fresh)Groente en fruit150 g- raspberries (fresh)Groente en fruit100 g
- blackberries (fresh)Groente en fruit100 g
- redcurrants (fresh, on the stem)Groente en fruit50 g
per portie
Voedingswaarden
372kcal
- Koolhydraten
- 50 g
- Eiwitten
- 4 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Keukenmixer
Mengkom
Steelpan
Bakplaat
Spatel
Spuitzak
Oven
stap voor stap
Bereiding
- Stap 1
Make the Swiss meringue
- Whisk the egg whites and sugar in a bowl set over a saucepan of simmering water until the sugar has dissolved and the mixture is warm to the touch.
- Transfer to the stand mixer and whisk on high speed until stiff, glossy peaks form and the bowl feels cool.
- Fold in the sifted cornstarch, the vinegar and the vanilla extract with a spatula.
- Stap 2
Pipe and bake the meringue wave
- Line a baking tray and pipe the meringue into a long wave shape with a piping bag.
- Bake at 100 °C until the meringue is dry and lifts easily from the tray.
- Stap 3
Whip the mascarpone cream
- Whip the cold mascarpone, double cream and powdered sugar until firm and smooth.
- Keep chilled until serving.
- Stap 4
Plate the pavlova
- Place the meringue wave on the plate and pipe or spoon the mascarpone cream alongside.
- Arrange the blueberries, raspberries, blackberries and redcurrants over the cream and meringue.
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