📜 Ingredients for ➖ 8 ➕

🍲 Preparation

Meringue

Easy way using kitchen robot: Place the icing sugar and egg whites in a bowl of the mixer and whisk on high for 10 minutes until glossy white peaks form.

Slightly more difficult way using hand held mixer: Place the icing sugar and egg whites in a bowl an whisk on low speed. When the mixture is foamy turn the mixer to high and whisk for 10 minutes. I highly recommend setting a timer for this, you need to have really stiff meringue.

In both cases, using spatula, gently fold in the cornflour and the white wine vinegar (lemon juice works as well but vinegar is better).

Baking the meringue

Again we can proceed in 2 ways.

Large 2 layers cake: Line two baking trays with parchment paper. Draw a circle (cc. 25 cm) on each piece of parchment paper (you can eyeball it, but then your cake bases wont be even). Divide the meringue between the two baking trays and form two large meringue discs. Preheat the oven to 150 °C and bake the cakes for 45 min. Allow to cool completely.

Mini pavlova cakes: Line two baking trays with parchment paper. Fill the piping bag with meringue (I usually use large star piping tip) and pipe desired shapes of mini cakes. I recommend creating a circle and then layering it up around the edges with a hole in the middle (for filling). Preheat the oven to 150 °C and bake the cakes for around 30 min. Keep an eye on them - baking time depends on their shape. Allow to cool completely.

Stabilised whipped cream

Add the heavy whipping cream and the icing sugar to a large mixer bowl and whip on high speed until soft peaks form. Add the mascarpone to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

Assembly

Carefully peel the parchment paper from the cakes (in case of large cakes, another pair of hands is usually needed). Fill the cakes with whipped cream and garnish with berries.