8 egg whites
pinch of salt
2 cups organic cane sugar
2 tbsp cornstarch
2 tsp white vinegar
1 tub (8 oz/225g) mascarpone
1 cup heavy cream
1 tbsp powdered sugar
pinch of salt
2 tsp finely grated lemon zest (about 1 large lemon)
raspberries or blackberries and powdered sugar for topping
Preheat the oven to 350°F and line four baking trays with parchment paper. Draw 2 8 inch circles (using the bottom of an 8 in cake pan) on each sheet of paper, set aside.
Whisk the egg whites with the salt in an electric mixer until firm peaks form. Gently add in the sugar, by the spoonful, still beating, until the meringue mixture is stiff and satiny.
Sift the cornstarch and gently pour the vinegar on top of the mixture, and fold in lightly with a large spatula until combined, being careful not to deflate the meringue.
Pipe meringue disks onto each of the two sheets of baking paper, following the circle templates, and smoothing over the top to ensure as even a surface as possible.
Place the trays into the oven and immediately turn the heat down to 250°F. Bake for 30 minutes or until the meringues are just baked.
Turn the oven off and leave the door closed for about 30 minutes, to ensure that the surface of the meringue become crispy but the center remains soft and fluffy.
After 30 minutes, prop the oven door slightly open with a wooden spoon to finish cooling.
For the lemon mascarpone filling, beat the mascarpone, sugar and salt until in an electric mixer until gets fluffy. Slowly pour in the cream and continue beating until the mix is fully whipped, being careful not to over beat.
Lightly fold in the finely grated lemon zest and refrigerate until required.
Make the berry sauce and cool to room temperature.
To assemble the cake:
Carefully remove the sheet of baking paper from the first meringue disk and place on a serving platter.
Use a spatula to spread an even layer of lemon mascarpone on top of the meringue and lightly drizzle the berry sauce over the surface in a criss-cross fashion.
Repeat with the second and third layers, finishing by placing the final meringue disk on top.
Drizzle generously with berry sauce so that it cascades over the sides of the pavlova cake, top with fresh raspberries or blackberries and finally, a dusting of powdered sugar.
Recipe adapted from tabletwentyeight.com