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This recipe first appeared in Woman’s Day.
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Ingredients
Pavlova wreath
Mascarpone cream
Method
Pavlova wreath
1.Preheat oven to slow, 150°C. Line a round oven tray with baking paper, then mark a 22cm circle on the paper.
2.In a large, clean bowl, beat egg whites until soft peaks form.
3.Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
4.Dollop mixture in rounds, close together on tray to form a wreath shape.
5.Bake for 20 minutes. Reduce oven to very slow, 120°C. Bake for a further 45 minutes. Turn off oven. Allow pavlova to cool with the oven door ajar to fully dry out.
Mascarpone cream
6.In a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla extract together until soft peaks form. Gently fold into mascarpone.
7.Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar, if desired.
Note
- When beating the egg whites, bowls and beaters need to be clean and dry for optimum volume.
