Did I tell you all that I moved to Dubai only recently? All of seventeen days ago. So you probably understand how its like to be in its midst of a move, especially one that is across countries. There is only so much stuff you can hawl into a suitcase and bring across. There was no option of me parting with my clothes and shoes, so those were a must, all 243 dresses and tops! I might have a problem! There were two other things that i refused to leave behind! My pure vanilla extract and my mixing bowl. Now, I’m sure finding pure vanilla extract in Dubai is not difficult, its just the emotional attachment to my vanilla. It just takes the desserts taste soooo much better. So, no sir, I wasn’t taking that risk just yet! The real problem that I’m facing is not having my baking utensils on me. You don’t understand the dire need of a spatula till you don’t have one. Take it from me. I have no cake or cupcake pans yet! Its a serious dilemma that needs to be fixed asap! Ive been making stuff for the blog that dint really require specialized pans, but I promise I’m getting to it soon. There are cupcakes in your future!
There was one thing more important than my 243 tops and dresses! My electric mixer! That was the first thing to be packed up nice and safely, because we all know, as the packing process progresses, the quality of packing just goes down. It’s more like stuffing and shoving things to make more space. Mr mixer here was cargo-ed, with all the fancy fragile tags. Heck it got more VIP treatment then I did in coach! My husband was the happiest to see it arrive, since he knew it meant steady dose of desserts! I mean I could have got one here too right…. no.. wrong! Mr mixer and I go way back (yep, I talk to it like it a person!). We’ve baked up birthday cakes for my niece and nephews, make many batches of bread and baguettes, cupcakes, cookies…. you get the drift! We’re cool!
I might have issues… but you know what.. they don’t matter… this Pavlova! WOAH!!!
Its staring me in the face while I write this.. its daring me to eat it all.. I might not win this battle of wills.
The pavolva bakes up nice and light. Light as air! It literally melts in your mouth! But we couldn’t just leave it at this, this had to be taken OVER THE TOP! The mascarpone cheese! Need I say more!
The marcarpone cheese is mixed into whipped cream to become a really light topping. It goes so well with the pavlova. And then for the zing! I made some raspberry puree and topped the whole thing with fresh raspberries! The tartness of the raspberries really completes this Pavlova. This is what heaven feels like!!!!
This recipe is so versatile, I cant wait to make variations to it! You can always replace the raspberries with any other fruit you like, I’m thinking strawberries, cherries, blueberries or even segmented oranges.
Give it a try. Make it for that special someone, or that date night in. It’s a beauty!
Raspberry Mascarpone Pavlova
Yield: 1 large pavlova
- 4 egg whites
- 1 cup superfine sugar (also known as caster sugar)
- 1 tsp vanilla
- 1 tsp white vinegar
- ½ tsp corn starch
For the Mascarpone Cream
- 1 cup mascarpone cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tsp Vanilla
- 1/2 cups fresh or frozen raspberries
- 2 Tablespoon Sugar
- 2 tablespoons water
- Fresh raspberry for the topping
- Preheat the oven to 275F and place the rack in middle of the oven. Line a baking sheet with parchment and draw a 7 inch circle with pencil and then flip the parchment over so the pencil side is down. Set aside.
- In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.*
- Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Continue to beat the egg whites while adding all the sugar. Your egg whites should now be thick and glossy with stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
- Now gently spread the meringue in the circle on the parchment to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
- Bake the meringue for about 45 minutes or until it goes a pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
- Just before serving, take the meringue out of the oven and remove it gently from the parchment and place on a plate. (You can also cover and refrigerate the meringue base until you’re ready to serve it.)
For the Mascarpone cream:
- Whip the cream until it forms peaks. Add the sugar and vanilla and whip some more. Then gently fold in the mascarpone cheese. Gently spread the cream to the top of the meringue with a spatula
For the raspberry sauce:
- Put the raspberries, water and sugar in a saucepan.
- Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes)
- Once it comes to a boil, take off heat and let cool complete.
- Spoon over the mascarpone cream and arrange the fruit on top. Slice and enjoy!
*It is very important to have a very clean whisk and bowl. Also, make sure there is no hint of yolk in the whites, else it won’t rise to stiff peaks.