Pavlova cake

Name: Pavlova cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 4 fresh protein (size M); 200 g Sugar; 2 coated Tsp Cornstarch; 1 TEASPOON light balsamic vinegar; 750 g Mascarpone; 75 g Icing sugar; 350 g Blackberries; 50 g Currant Jelly; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

4 fresh protein (size M)
200 g Sugar
2 coated Tsp Cornstarch
1 TEASPOON light balsamic vinegar
750 g Mascarpone
75 g Icing sugar
350 g Blackberries
50 g Currant Jelly
7-10 Tbsp Icing sugar
baking paper

Directions

1
Beat the egg whites until stiff, while letting the sugar trickle in. Continue beating for 5-10 minutes until a smooth, firm, shiny mixture is formed. Sieve the starch, add vinegar and fold in
2
Draw 2 circles (20 cm Ø each) diagonally on a piece of baking paper, turn them over and place them on the baking tray. Spread the beaten egg white with a spoon on the two circles (2-3 cm thick)
3
Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 1 hour. Then reduce the temperature (electric oven: 80 °C/ convection oven: 60 °C/ gas: see manufacturer) and continue baking for approx. 1 hour. Let the meringue cool down in the oven when it is switched off
4
In the meantime, mix mascarpone and icing sugar. Wash the blackberries and drain well. Spread the mascarpone carefully on the two meringue slices and spread blackberries on top. Warm the jelly slightly and pour it over the blackberries in streaks. Dust with icing sugar. Place meringue slices on top of each other and serve immediately
5
Waiting time approx. 1 hour