Pavlova with red berries

Pavlova is a dessert as light as a cloud and as delicious as a feast for the taste buds! This meringue cake, filled with cream and fresh fruit, is a true symbol of Australian and New Zealand culinary art. Its name is said to be a tribute to the famous Russian ballerina Anna Pavlova, whose grace inspired this airy, elegant creation, born in the 1920s.

With its crunchy crust and melting centre, Pavlova is the epitome of sweetness and lightness. It is usually adorned with seasonal fruit for a touch of freshness. Simple yet irresistible, it’s ideal for any occasion, from family celebrations to dinner with friends.

Pavlova is the sweetness that makes everyone agree, a real delight to be savoured without moderation!

Ingredients (serves 4 to 6)

For the meringue

3 Columbus egg whites
90 g caster sugar
90 g icing sugar
A few drops of lemon juice
1 level tablespoon cornflour

For the topping

20 cl chilled full cream
50 g mascarpone
10g caster sugar
300g red fruit (strawberries, blackberries, raspberries, blueberries)

Preparation

Start with the meringue as it needs to cool. Preheat the oven to 100°C. Whisk the egg whites until frothy. Gradually add the caster sugar and whisk for around 5 minutes. The meringue should be firm and form a bird’s beak. Then add the icing sugar, lemon juice and cornflour and whisk for a further minute.
Pour all the meringue onto a baking tray (perforated) covered with a sheet of baking paper. Shape the meringue into a disc, with a slight indentation in the centre. Bake in the oven for 1 hour and 15 minutes, then leave to cool in the switched-off oven.
Prepare the whipped cream. Whip the cream until it thickens. Then add the mascarpone and caster sugar. Whip a little more to obtain a smooth mixture.
When the meringue has cooled, cover it with the whipped cream.
Arrange the red fruit on top of the whipped cream.