Mini Pavlovas with Strawberry-Rose Petal Jam and Mascarpone Cream
Ingredients
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
1. Preheat the oven to 120°C (conventional heat). Line a baking sheet with parchment paper.
2. Whisk the egg whites in a grease-free bowl until stiff. Gradually add the sugar, until the meringue is glossy and forms stiff peaks.
3. Gently fold the cornstarch, vinegar, and vanilla extract into the egg white mixture.
4. Shape six mounds on the baking sheet and use a spoon to make a small indentation in the center.
5. Bake the pavlovas for 1 hour. Then turn off the oven and let them cool completely in the oven with the door slightly ajar.
6. Meanwhile, whip the mascarpone cream: mix the mascarpone, heavy cream, powdered sugar, and vanilla until light and fluffy.
7. Spread a teaspoon of Callas Strawberry & Rose Petal Jam on the cooled pavlovas.
8. 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.
