~Level: medium ~Time: about 3.5 hours (2.5 hours oven time) ~Budget: medium.
Pavlova is not just a dessert; it's a culinary icon that sparks debates between Australia and New Zealand over its origin. Named after the Russian ballet dancer Anna Pavlova, this delicate meringue-based dessert is characterized by its crispy exterior and marshmallow-like interior, topped with whipped cream and fresh fruit.
Legend has it that Pavlova was created in honour of Anna Pavlova during one of her tours to either Australia or New Zealand in the 1920s, but the exact origin remains disputed. Both countries claim to have invented it, leading to a friendly rivalry dubbed the "Pavlova Wars."
Regardless of its origins, Pavlova has become a beloved dessert worldwide, celebrated for its light and airy texture, as well as its vibrant presentation. It's often served during special occasions and holidays, making it a sweet symbol of indulgence and festivity. Whether you're team Australia or team New Zealand, there's no denying the universal appeal of this heavenly dessert.
In this recipe, the whipped cream is substituted with mascarpone cream, which is just that little bit more gooey, and for the fresh fruit topping, I used different type of berries. This is a dream of a combination with the meringue, both in summer and in winter.
Pavlova with berries and mascarpone
Ingredients
150g egg whites
200g white sugar
1.5 tsp cornstarch
1 tsp vinegar
2 tsp vanilla extract
130g mascarpone
130g heavy cream
1 tsp vanilla extract
15g icing sugar
berries of your choice
Method
Preheat the oven to 150°C and line a baking tray with parchment paper.
In a stand mixer with a whisk attachment, combine the egg whites, sugar and cornstarch, and mix for exactly 8 minutes. Then fold in the vinegar and vanilla extract by hand with a spatula.
Transfer the mixture to a piping bag, and start piping a circle of about 20cm in the middle of the parchment paper. Fill in the circle and pipe another layer on top of it. Build up like this until there is no more mixture left and shape your creation into a round cake shape with an icing spatula.
Bake for 25 minutes, then turn off the oven and let it rest inside for 2 hours.
Meanwhile, whip the mascarpone together with the heavy cream, vanilla extract and icing sugar until soft peaks form. Prepare the berries by washing and cutting the strawberries in half. The other berries can stay whole.
Once the pavlova is cooled off, pipe peaks of the mascarpone mixture on top until fully covered. The middle can be left open if desired, to more space for the berries.
Place the berries on top of the mascarpone peaks, as many as you can fit. Finish with some more tiny mascarpone tuffs here and there.
ENJOY :)
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