Summer pink strawberry pavlova




For the Pavlova

You will also need

  • 200g tub mascarpone cheese (Galbani)
  • 280ml whipped whipping cream (Elmlea)
  • 1 tsp vanilla extract
  • 1 large box fresh strawberries
  • 1 box fresh raspberries
  • 1 x 300g bag frozen raspberries (Asiago)
  • 2 tbsp. caster sugar (Lamb brand)

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Start by making the pavlova shell. Whisk the egg whites with a few drops food colour till stiff then gradually add in the sugar in spoonfuls beating constantly. Fold in the vanilla and corn flour. Spread the meringue onto a baking tray lined with non-stick paper and form into 2 rounds. Bake in the oven at 130°C for 1 hour. Meanwhile, make the coulis by cooking together the frozen berries with 2 tbsp. caster sugar for 10 minutes to form a jam. Allow to cool down completely.

For the filling, whip the cream and vanilla till stiff and whisk in the mascarpone. Place 1 meringue round onto a serving board and spoon over ½ the cream filling and ⅓ of the coulis. Cover with ½ of the strawberries, sliced. Repeat the process and finally finish off with the raspberries on top and any remaining coulis.

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