This is an indulgent pavlova with mascarpone cream and fresh berries topped with toasted sliced almonds. The base is a classic Kiwi pavlova recipe, crunchy on the outside and marshmallowy on the inside.
- Tatua Dairy Whip Cream Whipped
- Icing sugar
- 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 and stiff peaks form when you lift the mixer head.
- Combine white vinegar, vanilla paste and cornflour in a small bowl and 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 the 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 Cream*: Place the mascarpone in a large bowl. Mix in vanilla paste. Gently fold in the softly whipped cream.
- Dress the pav: Pile mascarpone cream on top of pavlova. Arrange berries and scatter with toasted almonds. Dust with icing sugar.
- Serve with extra whipped cream to indulge. Merry Christmas!
*Cook’s tip: This recipe uses unsweetened cream but, if you prefer a sweeter cream, add some caster sugar to the mascarpone with the vanilla and beat until the sugar has dissolved.
Tried this recipe?Let us know how it was!
Once you’ve mastered the art of the perfect pavlova, experiment with toppings like we did here with this tropical pavlova.