Time: 1hour 15 mins
Serves: 12
Ingredients
4 egg whites
3/4 cup caster sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Halved strawberries, blueberries, raspberries, to serve
Mascarpone cream
300ml thickened cream
1 tablespoon pure icing sugar
1 teaspoon vanilla extract
250gm tub mascarpone
Method
STEP 1
Preheat oven to 150°C. Line a round oven tray with baking paper. Mark a 22cm circle on paper.
STEP 2
In a large, clean bowl, beat egg whites until soft peaks form.
STEP 3
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
STEP 4
Dollop mixture in rounds, close together on tray.
STEP 5
Bake 20 minutes. Reduce oven to 120°C. Bake a further 45 minutes. Turn off oven. Allow to pavlova to cool, with the door ajar, to fully dry out.
STEP 6
Meanwhile, to make mascarpone cream; in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
STEP 7
Top pavlova with dollops of mascarpone cream and mixed berries. Dust with icing sugar if liked.
