Strawberry Pavlova

Ingredients

• 120 g Egg whites (whites at room temperature)
• 240 g Granulated sugar (for the meringue) (fine white sugar)
• 1 pinch Red powder food coloring (optional, for the meringue color)
• 60 g Granulated sugar (for the whipped cream) (fine white sugar)
• 300 g Whole milk cream 30% fat (very cold, ideally taken out of the fridge 2 h before)
• 100 g Mascarpone (refrigerated temperature)
• 300 g Fresh strawberries (hulled, quartered)
• few leaves Fresh mint (for decoration)

Instructions

1. Prepare the bowl and whisk

   Thoroughly clean the stainless steel bowl and whisk, then place them in the refrigerator for at least 30 minutes so they are well chilled.

   Time: PT5M

2. Whisk the egg whites

   Pour the 120 g of egg whites into the cold bowl. Start whisking at medium speed, gradually add the 240 g of granulated sugar when the whites are three‑quarters whipped, then continue until you obtain a firm and glossy meringue.

   Time: PT10M

3. Color and marble the meringue

   Divide the meringue into two equal parts. Incorporate a pinch of red powder food coloring into one half, then gently fold the other white half in, lifting it delicately to create a marbled effect without over‑mixing.

   Time: PT10M

4. Draw the 22 cm circle

   On a sheet of parchment paper, draw a 22 cm diameter circle using a small inverted bowl as a template.

   Time: PT5M

5. Form the meringue base

   Fill the piping bag with the meringue. Start by placing four small points at the corners of the circle to fix the paper, then, starting from the centre, form a continuous spiral while maintaining constant pressure. Repeat to cover the entire circle, creating small decorative shells on the edges.

   Time: PT10M

6. Preheat the oven

   Preheat the oven to 95 °C (low temperature).

   Time: PT10M

   Temperature: 95°C

7. Bake the meringues

   Place the tray with the meringue in the oven and bake for 2 hours at 95 °C. Do not open the oven door during baking to avoid collapse.

   Time: PT2H

   Temperature: 95°C

8. Prepare the mascarpone whipped cream

   In the same cold bowl, add 100 g of mascarpone then 300 g of very cold whole milk cream. Whisk gently then increase speed until you obtain a firm consistency. Incorporate the 60 g of granulated sugar last, whisking lightly to fully incorporate.

   Time: PT10M

9. Assemble the pavlova

   Carefully remove the parchment paper from the baked meringue and place it on a cardboard or serving plate. Spread a thin layer of whipped cream in the centre to stabilise, then fill the interior with the cut strawberries. Decorate the top with dollops of whipped cream, the reserved small meringue shells, and a few fresh mint leaves.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g