For the Meringue:
6 large egg whites
264 gr. of fine sugar (it’s better to use it, instead of regular caster sugar)
1 tbsp. of potato/corn starch
1 tbsp. of vinegar
1 tsp. of vanilla extract
For the cream:
125 gr. of mascarpone
125 gr. of heavy cream
2 tbsp. of sugar
20-30 ml of your favourite alcohol (optional)
For the topping:
Fruits and berries of your choice
Start by separating the egg yolks, which you should pay specific attention to. In case even a tiny bit of egg yolk gets into the bowl – it may spoil the whole meringue. For Pavlova I always use large free-range eggs at room temperature. After you got all the yolks separated whisk them slightly with a mixer until they form a light foam.
At this stage start adding sugar one spoon at a time until fully dissolved. When the mixture is smooth and you’ve added all the sugar, turn off the mixer. Then add starch, vinegar and vanilla extract. Mix it in with the spatula.
Get your oven ready at 120 C with the air circulation switched on. Get a baking paper and draw I circle on it using any big plate. Then turn the paper upside down, put it on baking tray and start forming your meringue inside the circle. Try making it even with a small crater in the middle.
When everything is ready put the meringue into the oven for 30 minutes. Then get the temperature down to 100 C and bake it for another 2 hours. After that time switch off the oven and leave the meringue to cool for few hours (better overnight) without opening the oven.
For the cream, beat up in a mixer the same proportions of heavy cream and mascarpone, add a bit of sugar and some alcohol liquor (upon your tastes). Put the cream on the top of the meringue and decorate it with the fresh fruits and berries of your choice.