Check the Baiser correctly
The egg white mass is finished when it forms solid tips and the sugar is completely dissolved. Unsolved sugar can leave syrupy when baking.
Australian Recipe
Strawberry Pavlova with mascarpone
For strawberry pavlova, a pickle made of protein, fine sugar, starch and vinegar is dried slowly. Mascarpone cream and marinated strawberries are only added shortly before serving.
Total time
2 hr 55 min
Calories
335 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Pavlova with crispy shell and soft core
The sugar has to dissolve completely in the protein so that the surface remains smooth. Low oven temperature dries the bowl, while starch and vinegar preserve the marshmallow-like core. You should first prove the Pavlova at the table, otherwise the moisture of the cream pulls into the Baiser.
Summer Recipes
Fruit
Recipe
Strawberry Pavlova with mascarpone
Crispy mash bowl, soft core and fresh strawberries make this Pavlova a festive summer dessert. Mascarpone cream gives the filling enough stability.
Ingredients
8 servings
Method
-
1
Prepare oven and sheet
Preheat the oven to 120 °C top/bottom heat. Draw a circle of about 22 cm on baking paper, turn the paper and place it on a sheet.
-
2
Stable on protein
Beat the protein with salt in a non-fat bowl foamy. Drain the sugar tablespoons and continue for 8 to 10 minutes until the mixture shines firmly and the sugar crystals can no longer be felt between the fingers.
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3
Shaping Baizers
Add the starch and vinegar briefly. Spread the mass within the circle, form a flat hollow in the middle and leave the edge slightly higher.
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4
Dry Pavlova
Bake for 90 minutes on the middle rail without opening the door. Turn off the oven, open the door and let the Pavlova cool for another 60 minutes.
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5
Prepare cream and strawberries
Stir mascarpone with powdered sugar until smooth. Stir cream until stiff and stir in. Quarter strawberries, mix with lemon juice and leave to pull for 10 minutes.
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6
Just before serving occupy
Detach Pavlova carefully from the paper. Place mascarpone cream in the hollow, spread strawberries on it and garnish with mint as desired.
Kitchen know-how
Tips for Strawberry Pavlova with mascarpone
Store dry
The unfilled Pavlova can be stored airtight at room temperature for one day. Cream and strawberries remain in the refrigerator until serving.
Variations
How to adapt this recipe
Replace some of the strawberries with raspberries, blueberries or currants and balance their acidity with little powder sugar.
Use 250 g of drained Greek yoghurt and 150 ml of whipped cream instead of mascarpone. The filling becomes fresher but slightly softer.
Nutrition per serving
335kcal
39.0 gCarbohydrates
5.0 gProtein
18.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Strawberry Pavlova with mascarpone
The soft, marshmallow-like core is intended. starch, vinegar and the low baking temperature ensure that only the shell becomes dry and crispy.
Usually the sugar was not completely dissolved or stirred too quickly. Add it slowly and rub some mass between two fingers before forming.
Bake and cool the hair on the day before and keep it dry at room temperature. Cream and fruit should be cooled separately and put on shortly before eating.
Do not open the oven during the 90 minutes and let the Pavlova cool slowly in the switched off oven. Small cracks are normal in Pavlova.
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