- 3 egg whites
- 150 g fine granulated sugar
- 1 teaspoon of vinegar
- 1/5 tablespoon cornstarch
- 100 g freeze-dried raspberries
- 100 g freeze-dried blueberries
- 100 g freeze-dried strawberries
For the garnish:
- 150 g of fresh cream
- 1 tablespoon powdered sugar or vanilla sugar
- 150 g of Galbani mascarpone
- fresh strawberries
- fresh raspberries
- fresh blueberries
- powdered sugar to sprinkle on
1. Preheat the oven to 100°C and trace with a pencil the shape of your pavlova possibly on a piece of parchment paper and turn the parchment paper over.
2. Pour the egg whites into a clean, non-greasy container and mix to obtain softened tips.
3. Slowly add the sugar while mixing and continue mixing until the tips are stiff and the granulated sugar has dissolved. You can feel it by rubbing a little foam between your fingers.
4. Mix the vinegar with 1/5 tablespoon of cornstarch and stir gently this mixture with the mousse. Finally, add the freeze-dried fruits and place the mousse on an oven tray covered with parchment paper, giving it the desired shape.
5. Bake the pavlova for 1.5 to 2 hours at 90°C - depending on your oven and the size of the pavlova. The pavlova must no longer stick, but easily detach from the parchment paper. Turn off the oven and let the pavlova cool in the oven.
6. Prepare the filling just before serving. Beat the cream with the sugar and add the mascarpone. Mix until you obtain a smooth substance.
7. Fill the pavlova with cream and fresh fruit and sprinkle it.
Use your imagination to adapt your pavlova to the rhythm of the seasons. For example, use kiwi or hot chocolate in winter with crushed nuts instead of red fruits.