Red fruit pavlova with
– a meringue
– mascarpone whipped cream,
– and red fruits.
Ingredients
Meringue
80g egg whites 160g sugar12g cornflour 6g lemon juice
Mascarpone whipped cream200g cold single cream100g mascarpone30g caster sugar
+ Red fruit
The recipe
Meringue80g egg whites 160g sugar12g cornflour 6g lemon juice
Place the egg whites, caster sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until you have a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.
Cuire la meringue dans un four préchauffé à 95°C, pendant 2 heures environ. Eteindre le four et laisser la meringue encore 30 minutes dans le four éteint.
Mascarpone whipped cream200g cold single cream100g mascarpone30g caster sugar
Whip the cold cream with the mascarpone using an electric mixer. Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.
Assembly
Turn over the cold meringue. Poach the whipped cream.
Top with red fruit and chill until ready to eat.
