Made with AI
Australian Flag Pavlova
130 min 588 kcal per serving Advanced
Ingredients
4 Servings
- Egg whites120 g
- Caster sugar190 g
- Cornstarch10 g
- White vinegar5 g
- Vanilla extract5 g
- Mascarpone200 g
- Heavy cream150 ml
- Blueberries150 g
- Strawberries150 g
Instructions
- 1
Preheat the oven to 130°C (265°F). Line a baking tray with parchment paper and draw a 20 × 28 cm rectangle on the underside as a guide.
- 2
Place the egg whites in a clean, dry mixing bowl. Whisk at medium speed until soft peaks form.
- 3
Add the caster sugar gradually, about 1 tablespoon at a time, whisking well after each addition. Continue whisking until the meringue is thick, glossy, and the sugar has dissolved.
- 4
Sift the cornstarch over the meringue. Add the white vinegar and vanilla extract, then fold everything together gently until evenly incorporated.
- 5
Spread the meringue inside the marked rectangle, creating a shallow depression in the center while keeping the edges slightly raised.
- 6
Bake for 75 minutes. Turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside the oven.
- 7
Place the mascarpone in a bowl and beat briefly until smooth. Add the heavy cream and whip until the mixture forms soft, spreadable peaks. Avoid overwhipping.
- 8
Transfer the cooled pavlova carefully to a serving platter. Spread the mascarpone cream evenly over the top.
