Sharing is Caring Pavlova

Directions

1. 1

   Make sure your bowl is NOT greasy before beating the egg whites.

2. 2

   Beat egg whites on high speed with an electric mixer until it “foams up” like a cloud (2-3 min.)

3. 3

   Add the sugar gradually until you get a meringue like texture.

4. 4

   Make a paste with the white vinegar and cornstarch, this will prevent the pavlova from cracking. Add it into the meringue and whisk till combined.

5. 5

   Add the meringue into a piping bag with a round tip. Add some parchmentpaper to your oventray. Create 5-6, 6 cm wide circles and pipe dots around the circles. Make 2 layers of “dots” on each pavlova.

6. 6

   Crate a small hole in the middle of each pavlova with a small wet spoon, this is where we will put the filling.

7. 7

   Bake in the oven for around 30 minutes at 150°C.

8. 8

   Whisk the mascarpone together with the powdered sugar and vanilla.

9. 9

   Add the whipping cream and beat till you get a stiff texture (1-2 min) medium to high speed. Be careful not to overbeat.

10. 10

    Bring the following into a simmer in saucepan and let it simmer for 20 min: 250 g strawberries 70 g sugar 1 tsp cornstarch mixed with 2 tbsp lemon juice.

11. 11

    Cut out some of your fave berries / fruits - I used sugar raspberries and strawberries.

12. 12

    Add the cooled strawberry compote to a piping bag. Pipe a little amount of the compote into each pavlova.

13. 13

    Pipe small dots around the pavlova circle, creating a mini mountain with “dots”.

14. 14

    Decorate with powdered sugar and berries! Serve!