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.
Ingredients
- 4 Otaika Valley free range egg whites at room temperature
- 1 ¼ cups sugar
- 1 tsp DYC white vinegar
- 1 tsp vanilla bean paste
- 1 tbsp cornflour
Topping
- 200 g Tatua Mascarpone
- 1 cup cream softly whipped
- 1 tsp vanilla bean paste
- 3 cups fresh berries: strawberries raspberries, blueberries
- ⅓ cup FreshLife Almonds Sliced toasted
To serve
- Tatua Dairy Whip Cream Whipped
- Icing sugar
Instructions
- 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!
Notes
*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.