Orange Blossom Pavlova with Mascarpone Cream & Ruby Berries

 

Ingredients:  

4 large egg whites, room temperature  

1 cup superfine sugar  

1 tsp cornstarch  

1 tsp white vinegar  

1/2 tsp orange blossom water  

1 cup heavy whipping cream, chilled  

1/2 cup mascarpone cheese, softened  

2 tbsp powdered sugar  

1/2 tsp vanilla bean paste  

1 tsp orange zest  

1 cup fresh raspberries  

1 cup fresh strawberries, quartered  

1 tbsp pomegranate seeds  

1 tbsp honey  

1 tsp lemon juice  

Fresh mint leaves  

Edible flower petals  

Instructions:  

1. Start by preheating your oven to 250°F and prepare a

baking sheet with parchment paper.  

2. In a clean bowl, beat the egg whites until you achieve

soft peaks.  

3. Gradually incorporate the sugar, one tablespoon at a

time, continuing to whip on high speed until the mixture

becomes stiff and shiny.  

4. Carefully fold the cornstarch, white vinegar, and

orange blossom water into the meringue using a spatula.

 

5. Spoon the meringue onto the parchment, forming

either a large 8-inch circle or four smaller nests, making a

gentle dip in the center of each.  

6. Bake the meringue for 75 minutes, then turn off the

oven and allow the pavlova to cool inside with the door

slightly open.  

7. While cooling, in a chilled bowl, whisk together the

heavy cream, mascarpone, powdered sugar, vanilla, and

orange zest until the mixture is thick and fluffy.  

8. In another bowl, combine the raspberries, strawberries,

and pomegranate seeds with honey and lemon juice; let

this mixture sit for 10 minutes to marinate.  

9. Once the pavlova has cooled, pile the mascarpone

cream into the center of it.  

10. Generously top it with the ruby berries and their

juices.  

11. Finally, garnish with fresh mint leaves and edible

flower petals before serving right away.