Red berry pavlova Cake Dessert Recipe

Here is a delicious and sublime light and airy dessert, a red fruit Pavlova, made up of a crispy meringue and a scented mascarpone whipped cream decorated with fresh fruit for me. A delight that Australians and New Zealanders compete for in order to claim the invention of this cake prepared in honor of the Russian dancer Anna Pavolva at the beginning of the 20th century.

Pavlova recipe with red fruits

A beautiful dessert really very easy as long as you manage the preparation of your meringue perfectly, which will be prepared the day before or before the day before in order to let it dry well if you like it very dry. Concretely, what is meringue? Egg white stiffened with sugar, that's all, knowing that the French method remains the simplest.

You also have other meringues prepared with a cooked sugar syrup such as Italian meringue, which is also the one used for meringue pies such as lemon meringue pie , Norwegian omelette. The Swiss meringue is a mixture of egg white and sugar in a double boiler until the sugar dissolves, then whipped to make it very light. Its consistency is firm and gives it resistance to humidity while remaining very crisp. As it is less crumbly, it can also be used for a pavlova but most often, it is for small decorative subjects on Christmas logs that it is used.

Ingredients :

For the crunchy meringue

• 120 gr of ambient egg whites (about 5 eggs)
• 120 gr of powdered sugar
• 100 gr of icing sugar
• 1 teaspoon of white or lemon vinegar
• 1 teaspoon of cornstarch (only if you use powdered sugar, i.e. 220 gr)

For the mascarpone whipped cream

• 200 gr of fresh cream
• 125 gr of mascarpone
• 40 gr of icing sugar
• 1/2 vanilla bean

For the fruits

• A mixture of fresh fruits: currants, blueberries, raspberries, strawberries (gariguette strawberries)
• Raspberry coulis (or, failing that, red fruit coulis)
• Lime zest

In the absence of blackberries, I chose to replace with blueberries .