Summer Layered mini Pavlova

Ingredients for the meringue

  • 250g Icing sugar
  • 4 Egg whites
  • 2 tsps Cornflour
  • 1 tsp White wine vinegar

Ingredients for filling

  • 250g Mascarpone
  • 200ml Whipped cream
  • 1/2 tsp Rose water
  • 3-4 Raspberries (mashed)
  • 3/4 cup Icing sugar

Ingredients for the garnish

  • 1 cup Fresh blueberries
  • 1 cup Fresh raspberries
  • 2-3 Passionfruit
  • 3-4 Redberries bunch
  • 3-4 Peaches in syrup

Directions for the meringue

Before starting, preheat the oven to 150°C. Line two baking trays with baking parchment paper, and draw 3 circles of 10-15cm on each piece of parchment paper.

Note

  • Personally, I prefer serving individual portions to my guests, for aesthetics. But if you wish, you can make one large Pavlova and split the mix into 3 equal circles of 20-25 cm each.

  • Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a rubber spatula, gently fold in the cornflour and the white wine vinegar.

  • Divide the meringue mixture between the two baking trays and using a rubber spatula, form six meringue discs. Bake for 45 minutes, remove from the oven and allow to cool completely.

Directions for the filling

  1. Beat the mascarpone in a standing food mixer and whisk on high until creamy. Then add the icing sugar, rose water and the smashed raspberries. Gently fold in the whipped cream with a rubber spatula.

Final touches

  1. Set the first meringue layer on a presentation plate, place the filling over with the help of a rubber spatula and add a mix of berries with pieces of peaches in syrup and some passionfruit seeds.

  2. Place the second layer of meringue and repeat. Dust with a little bit of icing sugar as a final touch.

* Bear in mind that Pavlova is a fresh delicate dessert that can be easily assembled and must be served right away to avoid spoiling the consistency of the meringue.*

Enjoy it!