Classic Pavlova with Whipped Mascarpone and Strawberry Coulis
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INGREDIENTS
Meringue:
- 5 large/150 grams egg whites
- ¾ cup/150 grams sugar
- 1¼ cups/150 grams powdered sugar
Mascarpone whipped cream:
- 2 cups/500 milliliters heavy whipping cream
- 4 heaping tablespoons/100 grams mascarpone
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla paste
Strawberry coulis:
- 1½ cups/200 grams frozen strawberries
- 4 tablespoons/50 grams sugar
- 2 tablespoons lemon juice
Toppings:
- Fresh berries
- Mint leaves
INSTRUCTIONS
Meringue:
- Preheat the oven to 175°F (80°C). In a mixer bowl with a whisk attachment, whisk the egg whites until a white foam begins to form. Gradually add the sugar and continue whipping on high speed for 7 to 10 minutes until a smooth, shiny, and stiff meringue forms. Sift the powdered sugar into the meringue and mix until smooth. Line a baking tray with parchment paper and pipe the meringue. Bake for two to three hours. Remove and let cool at room temperature, preferably overnight.
Strawberry coulis:
- Place the frozen strawberries, sugar, and lemon juice in a small saucepan. Bring to a boil and reduce slightly. You can blend the sauce or serve it with fruit pieces. Store in a container until serving.
Whipped mascarpone cream:
- In a bowl, combine the heavy cream and mascarpone. Add the powdered sugar and vanilla, and whip until stiff peaks form. Transfer the whipped cream to a piping bag with a round tip.
Assembly:
- Place the baked meringue on a serving plate. Pipe the mascarpone whipped cream on top, pour the prepared strawberry sauce in the center, arrange fresh berries on top, and serve immediately.
RECIPE NOTES
MY NOTES
FAQ
How can I ensure my meringue is smooth and shiny?
To achieve a smooth and shiny meringue, use fresh egg whites and ensure your mixing bowl and whisk are completely clean and dry. Whisk the egg whites until soft peaks form, then gradually add sugar. Continue whipping on high speed until the meringue is stiff and glossy. Make sure the sugar is fully dissolved to avoid graininess. For best results, use superfine sugar and sift it before adding. Lastly, avoid over-whipping, as it can cause the meringue to collapse.
What should I do if my meringue doesn’t stiffen properly?
If your meringue doesn’t stiffen properly, first check that the mixing bowl and whisk are completely clean and free of grease, as any fat can prevent stiff peaks. Ensure you used fresh egg whites at room temperature. Gradually add the sugar, and if it remains grainy, it may not dissolve properly. Continue beating the mixture on high speed, ensuring that no yolk contaminated the whites. If all else fails, start over with fresh ingredients, as even a small mistake can impact the results.
Can I make the meringue ahead of time?
You can make meringue ahead of time, but it must be stored properly to maintain its texture. Once baked and cooled, place the meringue in an airtight container to protect it from moisture, which can cause it to soften. Store it in a cool, dry place at room temperature, away from humidity. Avoid refrigerating meringue, as the cold can create condensation, leading to a sticky surface. Properly stored, meringue can last for a few days before use.
How to prevent the meringue from cracking during baking
To prevent meringue from cracking during baking, ensure that you bake it at a low temperature, around 175°F (80°C), which helps it dry out slowly. Avoid opening the oven door frequently, as sudden temperature changes can cause cracking. Use parchment paper for baking to reduce moisture absorption. Make sure the meringue is evenly spread and smooth before baking. Additionally, letting the meringue cool slowly in the oven with the door slightly ajar can help prevent cracks.
How do I know when the meringue is fully baked?
To determine if the meringue is fully baked, check its texture and color. The meringue should be crisp and dry to the touch, with a pale, slightly off-white color. Gently lift the meringue; it should come off the parchment paper easily. If the meringue feels soft or sticky inside, it needs more time. The center should be dry, with no remaining moisture. Let the meringue cool completely before handling, as it will firm up as it cools.
Can I use fresh strawberries for the coulis?
You can use fresh strawberries instead of frozen for the coulis. However, fresh strawberries may have a higher water content, which can affect the thickness of the sauce. To adjust, you might need to cook the coulis for a slightly longer time to reduce it to the desired consistency. Additionally, fresh strawberries may not be as sweet as frozen ones, so you might need to adjust the sugar in this classic pavlova recipe accordingly.
What other fruits can I use for this classic pavlova?
Besides berries, you can use a variety of fruits for topping your classic pavlova. Tropical fruits like mango, kiwi, and passion fruit add vibrant color and a tangy flavor. Sliced peaches, nectarines, or even pomegranate seeds can provide a fresh and juicy contrast. For a more exotic touch, try adding figs or star fruit. Ensure the fruits are ripe and fresh to enhance the flavor and texture of your classic pavlova.
What can I substitute mascarpone with in this classic pavlova?
You can substitute mascarpone with other cheeses or creams. Cream cheese is a common alternative, offering a similar texture but with a tangier flavor. Ricotta cheese can also work, though it’s slightly grainier, so blend it well for smoothness. For a lighter option, use heavy cream with a bit of powdered sugar for sweetness. Ensure any substitute complements the flavors of your dish and achieves the desired consistency and richness in your classic pavlova recipe.
What is the best way to store the classic pavlova?
The classic pavlova should be enjoyed immediately for the best texture, as the meringue can become soggy over time. If needed, store it in the refrigerator, covered loosely with plastic wrap to prevent moisture accumulation. Ideally, eat it within a few hours of assembly. If the meringue needs to be stored separately, keep it in an airtight container at room temperature, and add the whipped cream and fruit just before serving to maintain its crispness.
Tips for piping the whipped mascarpone cream neatly
To pipe whipped mascarpone cream neatly, start with a clean piping bag fitted with a round or star tip. Ensure the cream is well-whipped to stiff peaks for easy handling. Use a chilled piping bag and nozzle to keep the cream firm. Practice your piping technique on a piece of parchment paper first. Apply even pressure as you pipe, moving in smooth, continuous motions. If needed, refrigerate the assembled pavlova briefly to set the cream before serving.
