Side Pannel
Cherry mascarpone mini pavlovas.
Cherry mascarpone mini pavlovas.
- Recipe Submitted by Cornbread on 11/24/2014
Category: Fruit, Sauces, Holiday, Frozen, Eggs
Ingredients List
- Meringues:
- 3 large egg whites
- Pinch salt
- 100g white caster sugar
- 100g pure icing sugar, sifted
- 15g cornflour, sifted
- Cherry sauce:
- 300g fresh or frozen, pitted whole cherries
- 1 tspn vanilla extract
- 2 x 20ml tblspns sugar
- 1 tspn fresh lemon juice
- 1/4 cup water
- 2 level tspns cornflour, mixed with 15mls water until smooth
- 320g mascarpone cheese
- 1/3 cup caster sugar
- 20mls lemon juice
- 1 tspn lemon zest
- 1/2 tspn vanilla extract
- Fresh cherries to garnish
Directions
reheat oven to 120C (110 fan forced). Line a flat, large baking tray with baking paper.
Meringues:
Using an electric beater (I found it easier to use my Kitchenaid), beat egg whites with a pinch of fine salt in mixing bowl until you can see firm peaks forming (around 2 minutes). Gradually pour in caster sugar while still beating egg white and continue beating until mixture is thick and glossy (around 1-2 minutes). Sieve icing sugar and cornflour (if not already sifted) over the mixture and use spatula to fold through until combined.
Spoon 3 equal mounds onto lined baking tray and smooth over with a knife, making a slight dip in the centre. Bake meringues for 45 minutes, or until very light golden brown and can be lifted off the paper. Turn off oven and leave meringues in the oven for another hour, or until completely cool.
Cherry sauce:
Place all ingredients, except the cornflour and tablespoon of water into a small-medium saucepan. Bring to a high simmer then immediately turn down to medium/high and simmer until sugar has dissolved. Pour in dissolved cornflour/water mixture and stir quickly to avoid lumps, continuing to simmer for a few minutes, or until mixture has thickened yet cherries are still intact.
Set aside to cool or store in the fridge if using later on.
Mascarpone:
Using an electric mixer, beat all ingredients in a mixing bowl for 1-2 minutes, or until creamy, fluffy and stiff in texture. Can be stored in the fridge in an airtight container for up to 24 hours.
Meringues:
Using an electric beater (I found it easier to use my Kitchenaid), beat egg whites with a pinch of fine salt in mixing bowl until you can see firm peaks forming (around 2 minutes). Gradually pour in caster sugar while still beating egg white and continue beating until mixture is thick and glossy (around 1-2 minutes). Sieve icing sugar and cornflour (if not already sifted) over the mixture and use spatula to fold through until combined.
Spoon 3 equal mounds onto lined baking tray and smooth over with a knife, making a slight dip in the centre. Bake meringues for 45 minutes, or until very light golden brown and can be lifted off the paper. Turn off oven and leave meringues in the oven for another hour, or until completely cool.
Cherry sauce:
Place all ingredients, except the cornflour and tablespoon of water into a small-medium saucepan. Bring to a high simmer then immediately turn down to medium/high and simmer until sugar has dissolved. Pour in dissolved cornflour/water mixture and stir quickly to avoid lumps, continuing to simmer for a few minutes, or until mixture has thickened yet cherries are still intact.
Set aside to cool or store in the fridge if using later on.
Mascarpone:
Using an electric mixer, beat all ingredients in a mixing bowl for 1-2 minutes, or until creamy, fluffy and stiff in texture. Can be stored in the fridge in an airtight container for up to 24 hours.
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