Dessert
Pavlova Plate with Berries and Mascarpone Cream
2 h 30 minServes 6Nutri-Score D€€
D
2 h 30 min
2 h 30 minPavlova Plate with Berries and Mascarpone Cream
what you need
Ingredients
egg whites (at room temperature)Other4 pieces
caster sugarPantry240 g
cornstarch (sifted)Pantry10 g- white vinegarPantry5 ml
- vanilla extractPantry5 ml
mascarpone (cold)Dairy250 g- double cream (cold)Dairy200 ml
- powdered sugar (sifted)Pantry40 g
blueberries (fresh)Produce150 g- raspberries (fresh)Produce100 g
- blackberries (fresh)Produce100 g
- redcurrants (fresh, on the stem)Produce50 g
per serving
Nutrition
372kcal
- Carbs
- 50 g
- Proteins
- 4 g
- Fat
- 18 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Saucepan
Baking tray
Spatula
Piping bag
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 3
Whip the mascarpone cream
- Whip the cold mascarpone, double cream and powdered sugar until firm and smooth.
- Keep chilled until serving.
- Step 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.
most cooked first