Pavlova dessert – easy and delicious summer recipe

July 8, 2018

Try to prepare elegant Pavlova dessert: a crisp white meringue layer with whipped mascarpone cream and fresh fruit. Pavlova dessert is named for the famous early 20th century Russian prima ballerina Anna Pavlova. Anna Pavlova was considered the greatest ballerina of her time (1881-1931). It was said about her during her visit in New Zealand : “She does not dance; she soars as though on wings.” From this description you get the sense that this is a light, airy dessert. Do you want to taste?

INGREDIENTS:

Meringue:
• 6 egg whites
• 1 glass of sugar

Cream:
• 2 egg yolks
• 2 mascarpone packaging
• 1 tablespoon of sugar
• 3 tablespoons of cream 36%
• Raspberry jam – e.g. Konfitura Babuni from Stovit
• Summer fruits: raspberries, strawberries, blueberries
• Mint for decoration

DIRECTIONS:

To make the Pavlova:
1. Preheat oven to 160 °C
2. Beat egg whites until stiff. Gradually add in the sugar, approx. 1 tablespoon at a time, beating well after each addition. Beat until the meringue looks glossy.
3. Draw a circle on the baking paper. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
4. Place the Pavlova in the oven and bake for 10 minutes. Reduce the temperature to 140 °C. Bake for 60 minutes, then turn off the heat and let the Pavlova cool completely inside the oven.

To make cream
1. Whip the egg yolks with sugar, add mascarpone and mix together
2. In a large mixing bowl beat heavy whipping cream until stiff. Mix with mascarpone mass.
3. Chill in the refrigerator for a while

Final preparation
1. Gently dollop the cream and raspberry confiture on top of the Pavlova
2. Garnish with berries. Pick a few small mint leaves, scatter over.
3. Serve immediately – the Pavlova is best eaten the day it is prepared.

All ingredients for this delicious dessert can be found in stores where MPT Stanro delivers its products.