Pavlova with creamy mascarpone and fruit

Pavlova con crema di mascarpone e frutti di bosco

Ingredients 8 persons

3 proteins

150 grams of sugar

1.5 teaspoon lemon juice

1.5 tablespoons cornstarch

250 ml whipped cream

4 tablespoons vanilla sugar

500 grams mascarpone

Icing sugar to taste

dash of lemon juice if desired

mixer

Red fruits such as raspberries, berries, blackberries or strawberries

🕐 20🔪90-120⏱️5✔️ 👩🏼🍳👩🏼🍳

1. Preheat the oven with top and bottom heat to 100 degrees.

2. In a fat-free bowl, beat the egg whites with the sugar, lemon juice and cornstarch until stiff. The base is now ready. You can make one large pavlova or several small ones.

3. Draw for a large pavlova a 20-cm circle on a sheet of baking paper. For small pavlovas circles 6 cm in diameter on the baking paper. Use a marker so that on the back of the baking paper you can also see the circles, because that is where you will spray the cream.

4. Use a piping bag or make a piping bag from a zipper bag by cutting out a corner. Fold the bag outwards at the top so that you can fill it well with the cream.

5. Fill the bag with the cream and pipe the desired size onto the back of the baking sheet. Make a dimple in the small pavlovas, so that they can be easily filled later.

6. Bake the large pavlova 2 hours in the oven. The small pavlovas are baked in 1.5 hours. After that time, turn off the oven and open the oven door. Let the pavlova cool quietly in the oven.

7. It is important that the baking paper comes off the pavlova(s), try to remove it carefully after baking so that the pavlova(s) do not break.

8. The pavlova(s) can now be stored in an airtight box for up to 3 days.

Padding

1. Stir the mascarpone slightly in a clean bowl. Pour in the cold whipping cream. Add the vanilla sugar and beat until you have a stiff cream. 2. Add some more powdered sugar to taste. A dash of lemon makes m extra fresh.

3. The cream can also be stored covered in the refrigerator for 3 days.

Formatting pavlova(s)

1. Cut the larger fruit into small pieces and mix the red and dark colours in a bowl.

2. Pipe or spoon the filling into the pavlova(s). Divide the fruit over it.

3. Garnish with a sprig of mint if required.

👉🏽 You can fill the pavlovas in many ways. Use only whipped cream for the filling? You can do that, too. Want a chocolate pavlova? If so, put some cocoa powder through the base from which you bake the pavlovas. Fill with a mocha cream by stirring some cold strong coffee through the filling. Finish with almond cookies or rum beans.

Also try pomegranate seeds as fruit.