Prep time: 1h30-2hrs
never be too intimidated making meringues, it’s really not that bad and if you really want to know if you whipped your egg whites properly, place the bowl over your head and if the egg whites fall on you, it wasn’t whipped really well. Try again.
6 Egg Whites
1 1/2 C Castor Sugar
2 tsp Corn Starch
1/2 Tbs Lemon Juice
1/2 Tbs Vanilla Extract
Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper. Draw a 4 inch circle with a pencil on the baking paper.
In a mixer, beat egg whites until foamy, gradually add sugar. Whisk on high speed for 6-7 mins until stiff and glossy.
Add lemon juice and vanilla. Sift in corn starch and whisk until blended.
Transfer meringue onto baking paper inside the circle.
Bake for 1hr30 mins, then turn the oven off and with the door closed, leave the meringue in the oven overnight to cool completely. Remove from the oven and cover using cling wrap and leave to rest.
Cranberry Mascarpone Cream ingredients:
1/2 C Cranberries
1/3 C Pomegranate Rubies
1 Tbs Castor Sugar
1/2 C Apple Juice
1 C Whipping Cream
1/2 C Mascarpone Cheese
1 tsp Vanilla Extract
Rosemary Springs and Pomegranate Rubies to garnish
In a saucepan, combine cranberries, pomegranate, sugar and apple juice and bring to a boil. Stir until the mixture has thickened. Pulse in a blender until smooth and strain the mixture into a jug. Leave to cool completely.
In a bowl, beat the cream, mascarpone and vanilla for 3 mins until soft peaks.
Fold the cream with the cooled cranberry mixture.
1/3 C Cranberries
1/2 C Sugar and 3 Tbs extra
1/2 C Water
Boil water with 1/2 cup sugar until the sugar has dissolved. Leave to cool in a bowl.
Drop the cranberries into the sugar syrup and stir, freeze for 30 mins. Drain and reserve the syrup for later. Dump the cranberries into the remaining castor sugar. Make sure the cranberries are completely covered in sugar.
Leave to dry on the counter.
Dollop the mascarpone mixture into the pavlova. Garnish with the cranberries, pomegranate rubies and rosemary sprigs.