Checking meringue properly
The egg white mass is ready when it forms solid peaks and the sugar is completely dissolved. Undissolved sugar can leak out syrupy during baking.
Australian Recipe
Strawberry pavlova with mascarpone
For the strawberry pavlova, a meringue made of protein, fine sugar, starch and vinegar is slowly dried. Mascarpone cream and marinated strawberries are added just 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 must dissolve completely in the protein to keep the surface smooth. Low oven temperature dries the skin, while starch and vinegar retain the marshmallow-like core. You should first cover the pavlova at the table, otherwise the moisture of the cream will rest into the meringue.
Summer Recipes
Fruit
Recipe
Strawberry pavlova with mascarpone
Crispy meringue skin, soft core and fresh strawberries make this pavlova a festive summer dessert. Mascarpone cream gives the filling enough support.
Ingredients
8 servings
Method
-
1
Preparing the oven and baking tray
Preheat the oven to 120 ° C. Draw a circle of about 22 cm on baking paper, turn the paper over and place on a baking tray.
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2
Whip the protein stable
Beat the protein with salt in a non-greasy bowl until fluffy. Sprinkle sugar by the spoonful and continue to beat for 8 to 10 minutes until the mixture shines firmly and no sugar crystals are felt between your fingers.
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3
Shape meringue
Fold in the starch and vinegar briefly, then spread the mixture within the circle, form a shallow hollow in the middle and let the edge stand slightly higher.
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4
Pavlova
Bake the meringue on the middle rack for 90 minutes without opening the door. Turn off the oven, open the door and allow the pavlova to cool completely for another 60 minutes.
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5
Cream and strawberries
Whip the mascarpone with icing sugar until smooth. Whip the cream until stiff and fold in. Quarter the strawberries, mix with the lemon juice and leave to stand for 10 minutes.
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6
Just before serving
Carefully remove the Pavlova from the paper. Put the mascarpone cream in the hollow, spread the strawberries on top and garnish with mint if 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 fridge until serving.
Variations
How to adapt this recipe
Replace some of the strawberries with raspberries, blueberries or currants and balance out their acidity with a little powdered sugar.
Use 250 g of drained Greek yoghurt and 150 ml of whipped cream instead of mascarpone. The filling will be fresher but a little softer.
Nutrition per serving
335kcal
39.0 gCarbohydrates
5.0 gProtein
18.0 gFat
Values are estimates 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.
Most of the time the sugar was not completely dissolved or stirred too quickly. Slowly add it and rub some mass between two fingers before forming.
Bake and cool the meringue the day before and store it dry at room temperature. You should cool the cream and fruit separately and only put it on just before eating.
Do not open the oven during the 90 minutes and let the Pavlova cool slowly in the oven. Small cracks are normal with Pavlova.
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