Discover the tempting Double Pavlova - a heavenly dessert that will enchant you during the holidays! The airy meringue cake, filled with a refreshing mascarpone cream and decorated with colorful berries and coconut flakes, is not only a treat for the palate, but also a real eye-catcher. Perfect for Christmas Eve or any other festive occasion, this dessert will delight your guests and perfectly round off the festive mood!
Ingredients
meringue
- 8 egg whites
- 300 g powdered sugar
- 2 teaspoons cornstarch
- 1 teaspoon vinegar
topping
- 300 ml cream
- 250 g mascarpone
- 60 g powdered sugar
- 1 lime (lime zest)
- 150 g black currants
- 150 g raspberries
- 150 g blueberries
- 35 g coconut flakes
preparation
meringue
- Preheat oven to 125 °C
- Assemble the Ankarsrum with the mixing bowl and the whisk
- Place egg whites in the mixing bowl and mix at high speed until soft peaks form
- Add the powdered sugar gradually
- Continue mixing until the meringue is smooth and shiny. Use your fingertips to check that the sugar crystals have dissolved
- Add cornstarch and vinegar and stir until combined
- Line a baking tray with baking paper
- Using a spoon, carefully spread the meringue into a 25 cm baking pan
- Bake the meringue for about 45 minutes
- Allow the meringue to cool with the oven open
topping
- Reassemble the Ankarsrum using the mixing bowl and whisk.
- Mix the cream together with the mascarpone, lime zest and powdered sugar.
- Place a meringue base on a plate, spread half of the mascarpone cream on top, add the next base and top with the rest of the cream
- Arrange the berries and coconut flakes on the Pavlova
