This meringue-based dessert is a light and fluffy treat with a crisp crust, topped with dollops of mascarpone cream and mixed berries.
- 4 egg whites
- ¾ cup caster sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Halved strawberries, blueberries, raspberries, to serve
- 300 ml tub thickened cream
- 1 tbsp pure icing sugar
- 1 tsp vanilla extract
- 250 g tube mascarpone
Preheat oven to slow, 150 C. Line a round oven tray with baking paper. Mark out a 22-cm circle on paper. Turn over.
In a large, clean bowl, beat egg whites until soft peaks form.
Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
Dollop mixture in rounds following circle, close together on the tray to form a wreath shape.
Bake 20 mins. Reduce oven to very slow, 120 C. Bake a further 45 mins. Turn off oven. Allow pavlova to cool with the oven door ajar to fully dry out.
MASCARPONE CREAM Meanwhile, in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar, if liked.
Photo: Rob Shaw/BauerSyndication.com.au