Mini Pavlovas with Strawberry-Rose Petal Jam and Mascarpone Cream
Ingredients
(For 6 pieces)
For the Pavlovas:
- 3 egg whites
- 150 g fine caster sugar
- 1 tsp cornstarch
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
For the mascarpone cream:
- 125 g mascarpone
- 125 ml heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the topping:
- 150 g strawberries, sliced
- 1 tbsp Callas Strawberry & Rose Petal Jam
- Fresh edible rose petals (optional)
- A few mint leaves
Preparation
- Preheat the oven to 120°C (conventional heat). Line a baking sheet with parchment paper.
- Whisk the egg whites in a grease-free bowl until stiff. Gradually add the sugar, until the meringue is glossy and forms stiff peaks.
- Gently fold the cornstarch, vinegar, and vanilla extract into the egg white mixture.
- Shape six mounds on the baking sheet and use a spoon to make a small indentation in the center.
- Bake the pavlovas for 1 hour. Then turn off the oven and let them cool completely in the oven with the door slightly ajar.
- Meanwhile, whip the mascarpone cream: mix the mascarpone, heavy cream, powdered sugar, and vanilla until light and fluffy.
- Spread a teaspoon of Callas Strawberry & Rose Petal Jam on the cooled pavlovas.
- Spoon the mascarpone cream on top and garnish with strawberries, rose petals, and mint.
- Serve immediately and enjoy these delicious, floral pavlovas!
- Want to add an extra touch of elegance? Drizzle a bit of rose water over the strawberries for a subtle floral hint.
