Pavlova

Ingredients

While the original Pavlova is typically topped with fresh fruits and cream, this Italian adaptation incorporates traditional Italian ingredients and flavors. The meringue base remains the same, but it is complemented by a luscious mascarpone cream and a drizzle of tangy balsamic reduction. The addition of crushed amaretti cookies adds a delightful crunch and a hint of almond flavor. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120g) mascarpone cheese 1/2 cup (120g) mascarpone cheese
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1/4 cup (60ml) balsamic vinegar 1/4 cup (60ml) balsamic vinegar
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup crushed amaretti cookies 1/2 cup crushed amaretti cookies
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
5. 5.
   Bake for 1 hour and 30 minutes, or until the meringue is crisp on the outside and soft on the inside. Turn off the oven and let the meringue cool completely inside.
6. 6.
   In a separate bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese and powdered sugar, and continue whipping until stiff peaks form.
7. 7.
   In a small saucepan, combine the balsamic vinegar and granulated sugar. Bring to a simmer over medium heat and cook until the mixture has reduced by half and has a syrupy consistency.
8. 8.
   Once the meringue has cooled, carefully transfer it to a serving platter. Spread the mascarpone cream over the meringue, leaving a border around the edges.
9. 9.
   Drizzle the balsamic reduction over the mascarpone cream. Sprinkle the crushed amaretti cookies on top.
10. 10.
    Garnish with fresh berries and serve immediately.

Treat your ingredients with care...

• Mascarpone cheese — Make sure to use cold mascarpone cheese for easier whipping.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar for the best flavor.
• Amaretti cookies — If you can't find crushed amaretti cookies, you can crush whole cookies using a food processor or place them in a sealed bag and crush them with a rolling pin.

Tips & Tricks

• To achieve the perfect meringue, make sure your mixing bowl and beaters are clean and free of any grease.
• Let the meringue cool completely inside the oven to prevent it from collapsing.
• Drizzle the balsamic reduction just before serving to maintain its glossy appearance.
• Customize your Pavlova by using a variety of fresh berries for garnish.
• Leftover Pavlova can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Delizioso Pavlova immediately after assembling to enjoy the contrast between the crisp meringue, creamy mascarpone, and tangy balsamic reduction. Cut into slices and serve on individual dessert plates.

Presentation advice

For an elegant presentation, dust the finished Pavlova with a sprinkle of powdered sugar and garnish with a few fresh mint leaves. The vibrant colors of the berries will beautifully contrast with the white meringue.