Pavlova with Berries and Cream

Ingredients

• Powdered Sugar 10 oz
• Egg white 2 pieces
• Vanilla extract 0 fl oz
• Corn Starch 0 oz
• Vinegar essence 0 fl oz
• Mascarpone Cheese Unagrande 5 oz
• Semi-soft cream cheese 10 oz
• Gelatin 1 piece
• Vanilla Pod 1 piece
• 33% Cream 5 fl oz
• Liquid dark chocolate 0 oz
• Chocolate eggs to taste
• Raspberry leaves 0 oz
• Blackberry 0 oz
• Fresh Mint to taste

Step-by-Step Guide

Step 1

Using a mixer, beat the egg whites together with 125 g of powdered sugar, vanilla extract, cornstarch, and vinegar until stiff peaks form.

Step 2

Transfer the egg whites to a piping bag and pipe two large meringues and several small ones, no larger than 7 mm in diameter, onto a baking sheet lined with parchment paper. Place the meringues in an oven preheated to 195°F for one hour.

Step 3

Soak the gelatin in cold water for 5 minutes. Then, squeeze it out, transfer it to a dry container, and heat it in the microwave for 10 seconds.

Step 4

Combine the warmed gelatin with mascarpone, cream cheese, cream, powdered sugar, and vanilla seeds using a mixer. Transfer to a piping bag.

Step 5

Melt the chocolate in a double boiler and then transfer it to a piping bag.

Step 6

On a plate, draw a chocolate heart and decorate it with berries, chocolate balls, and mint leaves. Make a hole in the base of the large meringue with your finger and fill it with berries, then generously pipe cream into the same spot. Place the meringue on the plate and attach several meringue drops to it using the cream as glue.