Mini Pavlova with mascarpone cream

Ingredients for 6 servings:

• 4 egg whites
• 200 g sugar
• 2 tsp cornstarch
• 1 tsp white wine vinegar
• 200 ml cream
• 250 g mascarpone
• 80 g sugar
• 1 packet of vanilla sugar
• 1 tsp lemon extract
• 300 g fresh fruit (raspberries, strawberries, blueberries, kiwi,…)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Australian dessert, but with mascarpone cream instead of whipped cream

Beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar and beat until the sugar has dissolved and the mixture forms peaks. Sift the cornstarch over the egg whites, add the vinegar, and briefly fold everything in. Line a baking tray with baking paper and, using a tablespoon, place six small mounds of the mixture on the baking tray. Use a spoon to form round pavlovas and make a small indentation in the center (this is where the mascarpone cream will go later). Let the pavlovas dry for about 30 minutes. Preheat the oven to 130°C top/bottom heat (100°C fan-assisted). Once the pavlovas are dry, bake in the oven for about 45 minutes. Then let the pastries cool with the oven closed (about 1 hour). For the cream, beat the mascarpone with the sugar, vanilla sugar, and lemon extract until creamy. Whip the cream until stiff, then gradually mix it into the mascarpone until fluffy. Divide the cream between the Pavlova shells and top with the washed fruit.