The crispy meringue, creamy lemon mascarpone, and tangy raspberry coulis in this delicious pavlova cake go so well together. Your guests will love this dessert because it's light and cool.
Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 teaspoon white vinegar. 1 teaspoon vanilla extract. 1 teaspoon cornstarch. 1 cup mascarpone cheese. 1/2 cup heavy cream. 2 tablespoons powdered sugar. Zest of 1 lemon. 1 cup fresh raspberries. 1/4 cup raspberry jam. 1 tablespoon lemon juice. Powdered sugar for dusting. Fresh mint leaves for garnish.
Instructions: Start by heating the oven up to 300F 150C. Put parchment paper on the bottom of a baking sheet. Beat the egg whites in a clean, dry bowl until they form stiff peaks. As you keep beating, add the granulated sugar little by little until the mixture is glossy and the sugar is completely mixed in. The white vinegar, vanilla extract, and cornstarch should be added slowly and carefully. Spread the meringue mixture out on the baking sheet that has been prepared. Make a big circle with a small hole in the middle for the filling. It should be baked in a hot oven for an hour, or until the outside is golden and the inside is soft. Leave the oven off and let it cool down all the way inside. Put the mascarpone cheese, powdered sugar, and lemon zest in a bowl and mix them together. Mix everything together well. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the mascarpone mixture and mix it in. After the pavlova has cooled, carefully move it to a plate to serve. Fill the pavlova's middle with the lemon mascarpone mix. Put the fresh raspberries, raspberry jam, and lemon juice in a blender. Mix until it's smooth. Spread the raspberry coulis on top of the lemon mascarpone filling. Sprinkle powdered sugar over the pavlova and top it off with fresh mint leaves. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 60 minutes
kristin henry
