Classy berry pavlova

This is an indulgent pavlova with mascarpone cream and fresh berries topped with toasted sliced almonds. The base is a classic Kiwi pavlova recipe, crunchy on the outside and marshmallowy on the inside. Did you know that its the DYC vinegar that makes the pavlova crunchy on the outside and marshmallow like on the inside? This recipe can also be made into 12 mini pavlovas (cook for the same time as the larger pavlova).   *Cook’s tips: Make sure that the eggs are at room temperature before starting this recipe. Eggs that are a few days old make the best pavlovas. Also check that the bowl is super clean and if you get any egg yolk in the egg whites you will need to discard this. Unlike cakes this mixture doesnt rise when cooking – so make the pavlova to the right size This recipe uses unsweetened cream but, if you prefer a sweeter cream, add some caster sugar to the mascarpone with the vanilla and beat until the sugar has dissolved.

4 Otaika Valley free range egg whites, at room temperature
1 ¼ cups sugar
1 tsp DYC white vinegar
1 tsp vanilla bean paste
1 tbsp cornflour

200g Tatua mascarpone
1 cup cream, whipped
1 tsp vanilla bean paste
3 cups fresh berries: strawberries, raspberries, blueberries
⅓ cup FreshLife Sliced Almonds, toasted

Icing sugar
Tatua Dairy Whip to serve

Preheat the oven to 180°C.
Using a stand mixer, beat egg whites and sugar on maximum speed for 10 minutes or until thick and stiff peaks form when you lift the mixer head.
Combine white vinegar, vanilla paste and cornflour in a small bowl and add to the egg whites. Beat for another 4 minutes, or until the meringue is very thick and glossy.
Place a sheet of non-stick baking paper on a tray and trace a 20cm circle onto the paper. Use small dabs of meringue mixture to fix the paper to the tray.
Spoon meringue onto the tray to within 2 cm from the circle edge and smooth the top.
Place in the preheated oven. Immediately reduce temperature to 100°C and bake for 1 hour.
Turn the oven off and leave the pavlova in the oven until completely cool (at least 2 hours or overnight).
Mascarpone Cream*: Place the mascarpone in a large bowl. Mix in vanilla paste. Gently fold in the softly whipped cream.
Dress the pav: Pile mascarpone cream on top of pavlova. Arrange berries and scatter with toasted almonds. Dust with icing sugar.
Serve with extra whipped cream to indulge. Merry Christmas!
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