For special occasions and just because! A Pavlova cake filled with cream and fruits!
Ingredients
Decoration
- Blueberries – 50 g
- Raspberries – 120 g
- Fresh mint – 2 g
- Strawberries – 70 g
Meringue
- Sugar – 350 g
- Powdered sugar – 50 g
- Eggs – 5 pcs.
- Cornstarch – 20 g
- Lemon juice – 10 ml
Cream
- Powdered sugar – 20 g
- Mascarpone cheese – 250 g
- Grated lemon zest – 1 tablespoon
- Lemon juice – 25 ml
- 30% Cream – 400 ml
Preparation
Whip the egg whites on medium speed, gradually adding small portions of sugar. Beat until you have a uniform, stiff, glossy meringue. Sift powdered sugar and cornstarch into the meringue. Gently fold with a spatula. Add a few drops of lemon juice. Mix.
Preheat the oven with the convection setting to 90°C. Line a baking sheet with parchment paper. Place the meringue mixture in the center. With a spoon moistened in water, shape the meringue into a crown shape – gather the mixture from the bottom and spread it upwards. Make a hollow in the middle. Place in the oven and dry for 2.5-3 hours. After baking, let the meringue cool.
Beat well-chilled cream until stiff peaks form. Transfer mascarpone cheese to a bowl. Add powdered sugar and mix with a whisk. Add the whipped cream and gently combine. Refrigerate the prepared cream.
Fill the hollow in the meringue with the cream. Decorate the top with fruits. Dust with powdered sugar. Garnish with mint or lemon balm leaves.
