A classic royal-style Pavlova: crispy on the outside, soft on the inside, with mascarpone and vanilla cream, delicious salted caramel liqueur, and toasted, crunchy almonds, all crowned with a wreath of fresh strawberries. It looks beautiful and tastes incredibly good. The cream is my idea, an attempt to replicate the iconic meringue cream from one of my favorite Polish cafes (located in Szczecin, to be precise). Combined with meringue and strawberries, it’s unbeatable, and I’m sure you’ll fall in love with this dessert without a doubt.
A typical meringue is not difficult to make if you follow the recipe closely – the most important thing is to beat the egg whites long after each addition of sugar. The whole process takes about a dozen minutes, but it’s definitely worth taking the time to prepare this dessert, which is delicious in taste and exceptionally magnificent in appearance…
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Pavlova meringue with salted caramel cream, roasted almonds and strawberries
Ingredients
—MERINGUE MIX:
4 large egg whites, size L
250 g sugar
1 teaspoon potato starch
1 teaspoon wine or distilled vinegar
.
—SALTED CARAMEL CREAM:
150 ml 36% or 30% heavy cream (well chilled)
150 g Mascarpone (well chilled)
1 tablespoon powdered sugar
about 11-12 teaspoons of salted caramel liqueur
Almonds
.
—ADDITIONALLY:
Strawberries
fresh mint leaves
Directions
- MERINGUE: The egg whites should be at room temperature. Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit). Line a baking sheet with parchment paper and draw a circle with a diameter of about 19 cm on it.
- Place the egg whites in a tall bowl and beat on low speed until foamy (make sure there is no egg yolk in it, or the foam won’t stiffen). Then increase the speed and beat the egg whites until you achieve stiff peaks.
- Now, add the sugar, one tablespoon at a time, while stirring thoroughly throughout. This should take about a minute. Once all the sugar is fully incorporated, continue beating for an additional 3 to 5 minutes until the meringue is stiff and glossy.
- Towards the end of the mixing time, fold in the potato starch and add the vinegar. Beat for another minute. Carefully spread the stiff meringue mixture with a wooden spoon onto the previously drawn circle, using a spatula to create a slight indentation on the top and smooth the sides (this is where the cream and strawberries will go later).
- Bake the meringue for 30 minutes at 120 degrees Celsius (248 degrees Fahrenheit) and then dry it for another 2 hours at 100 degrees Celsius (212 degrees Fahrenheit). The meringue will be crisp on the outside and moist on the inside. After baking, it’s best to let the meringue dry overnight in the turned-off oven with the door slightly ajar.
- CREAM: The ingredients for the cream should be well chilled in the refrigerator. Pour the cream into a bowl and whip it until stiff. Add the Mascarpone cheese and powdered sugar, briefly mixing with a hand mixer. Now, pour in the liqueur in a thin stream, sprinkle in the toasted almonds, and gently fold the cream with a spatula.
- ASSEMBLY: Carefully arrange the meringue on a platter, lightly spread the top with the cream, and place the strawberries on top. Serve immediately.
Enjoy!
