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Berry and mascarpone pavlova recipe
Berry and mascarpone pavlova recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Irresistible double-decker pavlova with mascarpone, cream, and berries.
Ingredients:
  • 20.00 gm gluten-free cornflour
  • 15.90 gm fresh lemon juice
  • 500g (2 1/3 cups) caster sugar
  • 6 egg whites
  • 125g punnet fresh raspberries
  • 125g punnet blueberries
  • 125g punnet blackberries
  • 90g caster sugar
  • 1 lemon, juiced
  • 400ml thickened cream
  • 250g mascarpone, at room temperature
Instructions:
  • Preheat the oven to 150C/130C fan forced. Trace a 19cm circle on 2 sheets of baking paper. Flip them over and place on 2 generously greased baking trays.
  • Combine cornflour, lemon juice, and 1/2 cup sugar in a bowl. Set aside. In a separate bowl, whisk egg whites until stiff peaks form. Gradually add remaining sugar, 1 tablespoon at a time, until meringue is thick and glossy. Gently fold a spoonful of meringue into the lemon mixture to loosen it, then fold in the rest of the meringue until combined.
  • Place the meringue mixture on the lined trays and shape into two discs using a palette knife. Bake for 10 minutes, then lower the oven temperature to 110C/90C fan forced. Continue baking for 1 hour until pavlovas are dry. Let pavlovas cool in the oven after turning it off.
  • Prepare the topping by combining berries, sugar, and lemon juice in a bowl. Let it sit for 25 minutes until the berries release their juices.
  • Whip the cream and mascarpone together in a bowl using electric beaters until stiff peaks form.
  • Place a pavlova on a serving plate and top with half of the cream mixture. Carefully add the remaining pavlova on top and spread with the rest of the cream mixture. Decorate with macerated berries and drizzle with the berry liquid.

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