Berry Pavlova With Mascarpone
Ingredients
Pavlova:
• 4 free range egg whites, at room temperature
• 1 1/4 cups sugar
• 1 tsp white vinegar
• 1 tsp vanilla bean paste
• 1 tbsp cornflour
Topping:
• 200g Tatua Mascarpone
• 1 cup cream, whipped
• 1 tsp vanilla bean paste
• 3 cups fresh berries: strawberries, raspberries, blueberries
• 1/3 cup sliced almonds, toasted
• Icing sugar
• Tatua Dairy Whip to serve
Method
Pavlova:
- Preheat the oven to 180°C.
- Using a stand mixer, beat egg whites and sugar on maximum speed for 10 minutes or until thick, stiff peaks form when you lift the mixer head.
- Combine white vinegar, vanilla paste and cornflour in a small bowl, add to the egg whites. Beat for another 4 minutes, or until the meringue is very thick and glossy.
- Place a sheet of non-stick baking paper on a tray and trace a 20cm circle onto the paper. Use small dabs of meringue mixture to fix the paper to the tray.
- Spoon meringue onto tray to within 2 cm from the circle edge and smooth the top.
- Place in the preheated oven. Immediately reduce temperature to 100°C and bake for 1 hour. Turn the oven off and leave the pavlova in the oven until completely cool (at least 2 hours or overnight).
Mascarpone Topping:
- Place the Tatua Mascarpone in a large bowl. Mix in vanilla paste. Gently fold in the softly whipped cream.
- Pile mascarpone topping on top of pavlova. Arrange berries and scatter with toasted almonds. Dust with icing sugar.
Serve with extra Dairy Whip whipped cream to indulge.
Merry Christmas!
