Strawberry Pavlova
– a meringue,
– mascarpone whipped cream,
– strawberries.
Equipment used
– Baking tray
– Baking paper
– Plain tip
– Pastry bag
Ingredients
Meringue
80g egg whites160g sugar12g cornflour6g lemon juice
Mascarpone whipped cream200g cold liquid cream100g mascarpone cheese30g powdered sugar
+ Strawberries
The recipe
Meringue80g egg whites160g sugar12g cornflour6g lemon juice
Place the egg whites, powdered sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach in a half-sphere mould on a baking sheet lined with baking paper.
Bake the meringue in an oven preheated to 95°C for approx. 2 hours. Turn off the oven and leave the meringue in the turned-off oven for a further 30 minutes.
Melt a little white chocolate in the microwave and brush the inside to protect the meringue from the moisture of the strawberries.
Mascarpone whipped cream200g cold liquid cream100g mascarpone cheese30g powdered sugar
Whip the cold cream with the mascarpone using an electric mixer. Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this whipped cream.
Assembly
Sand the underside of the meringue with a rasp to ensure it is stable. Turn over the cold meringue. Garnish the center with diced, unsweetened strawberries, then poach the chantilly mascarpone.
Top with diced strawberries, cover entirely with whipped cream and chill until ready to eat.
