Pavlova with Mascarpone Whipped Cream & Balsamic Strawberry Sauce Recipe

Ingredients

For the pavlova:

8 egg whites from large eggs
1 tsp kosher salt
2 tsp white vinegar
4 tsp sifted corn starch
2 ½cups granulated sugar

For the cream:

8 oz mascarpone cheese, very cold
16 oz heavy whipping cream, very cold
¼ tsp almond extract (optional)
for the sauce:
1cup balsamic vinegar
4 cups plus 1cup hulled and diced strawberries, divided
¼ cup brown sugar
1 tsp kosher salt
¼ tsp lemon zest

	PREP TIME 20m	COOK TIME 2h30m	TOTAL TIME 2h50m
YIELD 12 servings

Instructions

Preheat the oven 350ºF and line 2 baking sheets with parchment paper. Place the egg whites and salt in a mixing bowl for a stand up mix fit with a whisk attachment. Whisk for 2 minutes at high and then add vinegar and corn starch, while still whisking. Keeping the machine on, add the sugar in a slow, steady stream. Once sugar is all in continue whisking until meringue is glossy and stiff peaks form. About 7 to 8 minutes.
Take half the meringue and place on a baking sheet. With the back of a large spoon, form into a 9" circle. Repeat with the remaining half on the other sheet. Place both in the oven and immediately turn the oven down to 225ºF after you close the door. Bake for 90 minutes. Once the time is up, turn the oven off, leaving the pavlova in with the door closed for another hour. After that time is up remove pavlova and place on a baking sheet until completely cooled.
To make the cream place the mascarpone and whipped cream in a mixing bowl for a stand mixer fitted with a whisk attachment. Slowly whisk at first, building up to full speed after a minute or two (this is to keep the cream from going all over). Whisk on high for a couple of minutes adding the almond extract, if using, towards the end. You should have soft peaks in your cream. Set aside until ready to use.
For the sauce place the balsamic in a medium sauce pan and place over medium high heat until it boils. Turn down to a simmer and allow to simmer until it's reduced to about ¼cup. Add the 4 cups of berries, brown sugar, salt and zest, stir and allow to simmer for 5 minutes. Take off the heat and smash the strawberries with the back of wooden spoon. Allow to cool for 10 minutes and then add the remaining cup of diced berries to brighten it up. Allow to cool completely before using.
To assemble the pavlova, place one pavlova on a cake stand and top with half of the cream. Top that with half of the strawberry sauce and then place the other pavlova on top of that. Repeat with the cream and sauce (allow the sauce to spill down the sides a bit). Slice like you would a cake and enjoy! Keep covered in the fridge, best if ate within 24 hours.

Desserts Holidays & Entertaining