Did you know Pavlova is basically diet food? Its fat free, gluten free AND high in protein. This basically means you should eat it every day!

This is our take on a Mascarpone Pavlova with fresh summer berries…Try it for yourself!

Pavlova Base

1. Preheat oven to 150°C. Line a baking sheet with baking paper, then mark a 20cm circle on the paper.
2. In a large, clean bowl (Porcelain, glass or metal works best), beat egg whites until soft peaks form.
3. Gradually add caster sugar, beating continually until the sugar has and your egg whites are stiff, thick and glossy. Beat in lemon juice and vanilla extract.
4. Dollop the mixture onto the circle you have marked and spread it out towards the edges. Bake for 20 minutes. Without removing the pavlova, turn down the oven to 120°C and bake for a further 45 minutes. Now turn the oven off.
5. Allow pavlova to cool down in the oven, with the door opened a crack. (Like drying out rusks).

Mascarpone Cream:

1. While the Pavlova is cooling, whip your cream in a medium mixing bowl until it forms soft peaks.
2. Fold this into your Zandam Mascarpone. If the Mascarpone is too stiff, you can add it to the cream, and mix it with an electric mixier but be very careful not to overwhip your cream.
3. Once the mixture is smooth, rich and glossy, pile it onto the cooled pavlova and add heaps of fresh berries. We used Cherries, Blackberries, Blueberries and Strawberries but you can use any seasonal fruit of your choice. Garnish with the mint and serve immediately.