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Strawberry Pavlova
A light and crunchy pavlova topped with mascarpone whipped cream and fresh strawberries. The meringue is colored red and marbled for an elegant visual effect. Ideal for a summer dessert or a special occasion.
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Critical Success Points
- • Whisk the egg whites to stiff peaks, adding the sugar very gradually.
- • Marble the meringue without over‑mixing to keep the volume.
- • Bake at low temperature (95 °C) for 2 hours without opening the oven.
Safety Warnings
- • Handle the hot oven with care.
- • Egg whites can splash when whisked at high speed.
- • Use a very cold bowl to prevent fat from hindering the rise of the whites.
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