Berries Pavlova

Ingredients

Directions

1. 1

   Paint a circle (20 cm Ø) on a piece of baking paper. Paint 10 circles (5 cm Ø) on the outer edge of the circle. Beat the egg white and salt with the whisk of the hand mixer until stiff. Finally add icing sugar little by little and colour pink with food colouring. Continue beating until a smooth, firm, shiny mixture is obtained. Pour the mixture into a piping bag with star-shaped spout (10 mm Ø). Spray 4 towers in 4 layers with a total height of 5 cm into the 10 drawn circles. Fill the bottom in the middle with the remaining mass. Bake in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for approx. 30 minutes, then turn the temperature down to 80 °C and bake for another approx. 3 hours. Then leave to stand in the switched-off oven for another 1 hour, keeping the oven door slightly open with a wooden stick to allow the moisture to escape

2. 2

   Mix the mascarpone, lemon curd, sugar, sour cream and cream firming agent to a smooth mixture and chill. Wash the strawberries, dab dry and clean. Select the raspberries and blackberries and wash carefully if necessary. Wash blueberries and dab dry. Peel the kiwi, halve lengthwise and cut into slices

3. 3

   Fill Pavlova with mascarpone cream and decorate with fruit and mint

4. 4

   Waiting time approx. 1 hour