Pavolva with Mascarpone Cream and Raspberries

submitted by Irene Tibbits

serves 8

For the pavlova:

4 egg whites (room temperature)

1¼ cup granulated sugar

1 teaspoon white wine vinegar

1 teaspoon corn starch

1 teaspoon vanilla extract

10 ounces fresh raspberries (or other berries)

For the mascarpone cream:

9 ounce mascarpone

¾ cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 300° F.

For the pavlova: Draw a 9-inch circle on a baking sheet. In a large bowl, whisk the egg whites until stiff peaks are formed, add the sugar, a tablespoon at a time, until mixture resembles glossy shaving foam. Whisk in the white wine vinegar, corn flour and vanilla extract.

Line a baking tray with the marked baking paper. Spoon the meringue inside the circle making a slight dip in the center of the meringue so that the outside edge is higher than the center.

Bake for 1 hour. Turn off the oven and leave the meringue inside to cool with the door just ajar.

For the mascarpone cream: Whisk the mascarpone with a wooden spoon to soft. Whip the cream with 1 tablespoon powdered sugar until soft peaks. Mix cream with the mascarpone, a little at a time. Add the rest of the powdered sugar and the vanilla extract. Taste to see if you want more sugar.

Meringue may be prepared one day in advance, the cream added a couple of hours prior to serving. Before serving garnish the berries on the top surface of the mascarpone in an artistic manner

When Irene made this she didn’t use any sugar in the mascarpone cream and the dish was plenty sweet still.