Pavlova, but make it Italian Style!
Topped with limoncello infused Mascarpone, lemon curd and berries – this makes the perfect dessert for the festive and summer season!
This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.
Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.
Note: This recipe does require leaving the pavlova for a minimum 3 hours to completely cool before decorating. If short on time, you can purchase a pre-made Pavlova from the supermarket and skip to step 6 of the recipe for the Limoncello Mascarpone.
|large egg whites, room temperature
|1 1/2 cups
|fresh summer berries
|mint leaves (optional)
|Preheat the oven to 120°C fan-forced. Line a tray with baking paper. You can use a dinner plate to draw a circle on the paper (approx. 23cm round) as a guide for your pavlova.
|Use an electric mixer on high speed to whisk the egg whites until stiff peaks form. Reduce the speed to medium and gradually add a teaspoon at a time of the caster sugar. Continue to whisk for a further 5-6 minutes or until stiff and glossy, and the sugar has dissolved.
|In a separate bowl, sift in the cornflour and add this plus the vinegar to the egg whites, gently folding it through.
|Pour the meringue onto the baking tray. Use the guide on your paper and a spatula to smooth into shape and level the top.
|Bake for 1 hour and 30 minutes. Leave the pavlova in the oven until completely cool (approx. 3 hours). Decorate just before serving.
|To a mixing bowl add the mascarpone, thick cream and sugar. Whisk on high speed until stiff peaks. Add the limoncello and fold through with a spatula.
|Gently top the pavlova with the limoncello mascarpone, decorate with the lemon curd and fresh berries. Store in the fridge until ready to enjoy.
Note: The Pavlova may sink once decorated. You can store it in an airtight container until ready to decorate and serve.