Naturally gluten and grain free Vanilla Pavlova with mascarpone cream and triple berry reduction. Add a pile of fresh berries for an elegant and jaw dropping presentation for your family and friends. Make into smaller meringue for bite size treats!
Naturally gluten and grain free Vanilla Pavlova with mascarpone cream and triple berry reduction. Add a pile of fresh berries for an elegant and jaw dropping presentation for your family and friends. Make into smaller meringue for bite size treats!
INGREDIENTS
MERINGUE:
7 egg whites)
1½ cups caster sugar (fine sugar)
1/4 tsp cream of tartar
2 tsp vanilla bean paste
VANILLA MASCARPONE CREAM:
8oz (226g) mascarpone
1 1/2 cup heavy cream
1 tbs vanilla paste
2 tbs caster sugar (fine raw sugar)
TRIPLE BERRY REDUCTION:
1 1/2 cup strawberries cut in 4th
1 cup blackberries
1 cup raspberries
1/4 cup sugar
TOPPINGS - FRESH FRUITS:
Strawberries
Raspberries
Blueberries
Blackberries
Fresh mint
Oven Temperature:
Pre-heat oven to 300ºF then reduce to 250ºF once meringues are in the oven
Bake Time:
1 hour and 45 min
MERINGUE
In a mixing bowl fitted with a whisk attachment, whip the egg whites until frothy and have doubled. Add cream of tartar and mix until combined. Slowly add the sugar 1 tablespoon at a time, beating well between each addition. Mix the egg whites on medium speed for 5 minutes until thick and glossy. Add in the vanilla and scrape sides of the bowl and beat for 5 more minutes, or until the sugar has completely dissolved and the mixture is thick and glossy. Scoop 6 - 6” rounds of the meringue mixture onto paper-lined baking trays, creating a little well in the center of each with the back of a spoon. This will help to hold the fillings in place when assembling. Place the trays into the oven and turn the oven down to 250°F Cook the meringues for 1 hour and 45 minutes. Once cooked, turn the oven off and leave the meringues in the oven to cool leaving the oven door slightly open.
TRIPLE BERRY REDUCTION
Place berries and 1/4 sugar in a small sauce pot. Simmer until soft. Using a hand immersion or a blender, blend the soft berries and blend until smooth. Strain and return to sauce pan and simmer for 2-3 more minutes stirring constantly to prevent from burning.
MARCARPONE CREAM
To make the vanilla mascarpone cream, whip the cream, sugar and vanilla together until lightly whipped or soft peaks form. Fold the mascarpone with the whipped cream until thoroughly combined.
TO ASSEMBLY
Once the meringues have cooled, top with a dollop of vanilla mascarpone cream, triple berry reduction and fresh berries and mint.