Pavlova Cake

Ingredients #

For meringue #

• 6 egg whites
• a pinch of salt 
• 300g caster sugar 
• 2 flat tbsp potato flour ^alternative

For filling  #

• 300ml of fresh double cream ^{what is?}
• 250g mascarpone cheese ^alternative
• 2 flatten tbsp of icing sugar ^{how to?}

For decoration  #

• 50g of blueberries
• 8 medium strawberries 
• a handful of fresh mint leaves

Method #

Preheat the oven to 150C with a fan.

Line a large roasting tray with baking paper and set aside.

Place the egg whites into a large, clean and dry mixing bowl.

Add the pinch of salt and start mixing.

Once whites start foaming, begin adding sugar, a spoon at a time, constantly mixing. 

Add the last portion of sugar and mix at full speed. 

Stop when foam (meringue) is stiff, thick and glossy.

When the bowl is turned upside down the meringue shall stay in place. 

Sieve potato flour and add to meringue. Fold (lightly mix) gently potato flour using a spatula until well combined.

Spoon the mixture into the centre of the baking tray lined with baking paper.

With the back of the spoon shape the edges and create a form of a nest in the middle that will be used for filling at a later stage.

You can draw a circle on the baking paper to help you create the shape if you need. 

When the meringue is beautifully shaped on paper, put it in the preheated oven and reduce the temperature to 100C.

Bake for 2 hours.

After 2 hours reduce the heat to 75-80C and continue baking for further 20 minutes.

It is best to do not to open the oven while baking but to watch it through the glass.

Take your baked meringue out of the oven and gently put it on the dish on which you want to serve this dessert. 

After added filling, it will be very difficult to move it. 

Meringue should be lightly coloured, and crispy with cracks outside the fluffy foam inside. Cracks are fine.

Making the filling

Pour the double cream into the mixing bowl and add icing sugar.

Mix using a hand mixer at high speed until the cream gets thicker.

Add mascarpone and mix further.

Be careful to do not over-mix. The cream must be fluffy but not too stiff.

Put the filling in the middle of the meringue.

Arrange the fruits and mint leaves and your Pavlova is ready!