Pavlova with raspberries, peaches and lime mascarpone cream

Pavlova with raspberries, peaches and lime mascarpone cream

By
From
Kitchin Suppers
Serves
6-8
Photographer
Laura Edwards

This is such a lovely mouth-watering dessert. It can be filled with any seasonal fruit, from red berries, through pineapple and passion fruit to poached rhubarb, but my favourite way to enjoy it is with raspberries and peaches at the height of summer. Typically, the soft-centred meringue is topped with whipped cream, but instead I’m using a fresh lime mascarpone cream.

Meringue

Ingredients

Quantity Ingredient
6 large egg whites
1 1/2 teaspoons white wine vinegar
250g caster sugar
1 teaspoon cornflour

Lime mascarpone cream

Quantity Ingredient
250ml whipping cream
50g icing sugar
150g mascarpone
1 lime, finely zested

To finish

Quantity Ingredient
3 ripe peaches
1 lime, finely zested and juiced
30g caster sugar, or to taste
500g raspberries
1 tablespoon mint, finely shredded

Method

  1. Heat the oven to 110°C. Line a large baking sheet with baking parchment. To make the meringue, using an electric mixer or electric hand whisk, whisk the egg whites with the wine vinegar until they begin to froth and increase in volume. Now whisk in two-thirds of the sugar, a little at a time. When stiff peaks form, add the remaining sugar and sift in the cornflour. Fold in, using a large metal spoon, until just incorporated.
  2. Spoon the meringue into a mound in the centre of the baking sheet. Using the back of the spoon, flatten the meringue into a large disc, beginning at the centre and working toward the edge. Make the edge of the meringue slightly higher to create a hollow for the filling to sit in. Bake for 1 ½–2 hours, until crispy on the outside and still soft in the middle. The meringue should be a light golden colour. Set aside to cool completely.
  3. Meanwhile, make the lime mascarpone cream. Whisk the cream and icing sugar together in a bowl to form soft peaks. In another large bowl, stir the mascarpone and lime zest together. Fold in the whipped cream, using a large metal spoon, keeping as much volume as possible. Cover and refrigerate.
  4. Halve and stone the peaches, then cut into wedges and place in a bowl. Add the lime zest and juice, and the sugar. Toss together, then add the raspberries and mint and mix gently. Taste and add more sugar if needed, depending on the sweetness of the berries. They should begin to release their juice, forming a sort of sauce.
  5. To serve the pavlova, fill the centre of the meringue with the lime mascarpone cream. Pile the raspberries and peaches on top.

Note

  • The addition of a little cornflour and vinegar to a classic French meringue gives a pavlova its unique characteristics: a deliciously chewy, marshmallowy texture within a crisp crust. It is important to whisk the meringue until it is stiff before folding in the sifted cornflour and last of the sugar. If the meringue is too soft the pavlova won’t have the required depth and desired texture.
Tags:
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again