Ingredients
Scale
- 6 egg whites (room temperature)
- 300 g caster sugar
- 1 tbsp cornstarch
- 1 tsp white vinegar or lemon juice
- 300 g mascarpone
- 300 ml cold heavy cream
- Fresh berries (raspberries, cranberries, or mixed berries)
Instructions
- Preheat your oven to 110°C (230°F).
- In a mixing bowl, whip egg whites until soft peaks form. Gradually add caster sugar while whisking until thick and glossy. Gently fold in cornstarch and vinegar.
- Draw a circle on baking paper on a baking tray. Spoon mounds of meringue along the circle, shaping into a wreath.
- Bake at 110°C for 30 minutes, then reduce to 90–95°C (195–205°F) and bake for an additional hour without opening the oven door.
- Turn off the oven after baking and leave the pavlova inside with the door slightly ajar to cool completely.
- Whip mascarpone and heavy cream until firm peaks form. Fill each well of the cooled pavlova with whipped cream mixture and top with fresh berries.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 24g
- Sodium: 35mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg