Classy Berry Pavlova

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.

Serves: 6

INGREDIENTS

4 free range egg whites, at room temperature

1 ¼ cups sugar

1 tsp white vinegar

1 tsp vanilla bean paste

1 tbsp cornflour

Topping

200g mascarpone

1 cup cream, whipped

1 tsp vanilla bean paste

3 cups fresh berries: strawberries, raspberries, blueberries

⅓ cup FreshLife Sliced Almonds, toasted

Icing sugar

Dairy Whip to serve

METHOD

  • 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.

 
Christmas, Desserts and TreatsSarah BlazeySliced Almonds