
Pavlova
With tangy mascarpone cream and fresh berries, it is a crowd-pleasing dessert.
Cakes
Tools

Ingredients
Meringue
- 6 room temperature egg whites
315 g sugar
2 tsp cornstarch
1 tsp vinegar 12 %,or white wine vinegar
Filling
- 300 g heavy whipping cream
100 g mascarpone
40 g powdered sugar
3 tbsp lemon juice
Garnish
- Fresh berries and fruit of your choice
Follow these steps
- Set the oven to 100 °C (225 °F).
- Assemble the Ankarsrum with Beater bowl and Balloon whisks.
- The Beater bowl should be properly cleaned, preferably with lemon.
- Add egg whites and beat on high speed until soft peaks are formed.
- Add sugar a little at a time while continuing to whisk. Whisk until firm and glossy.
- Add cornstarch, salt and vinegar and whisk until combined. Pour the meringue into a piping bag.
- Line a baking sheet with parchment paper and draw with a pencil around a large plate (around 27 cm) so you get a large circle
- Pipe circles into a wreath. Use a regular piping tip (size 8).
- Bake in the lower part of the oven for about 60 minutes until the meringue is completely dry.
- Turn off the oven and allow the pavlova to cool completely in the oven before removing.
- Assemble the Ankarsrum with Beater bowl and Balloon whisk.
- Whisk cream, mascarpone, powdered sugar and lemon juice. Distribute the cream in center of each pavlova and top with fresh berries or fruit.
Accessories we think you'll like

Pasta Roller & Cutter
With the Ankarsrum Pasta Roller & Cutter Kit, you have everything you need to make homemade pasta effortlessly. The Pasta Roller for perfect sheets and Pasta Cutter Fettuccine will help you make perfect pasta every time, without the hassle of rolling by hand. Enjoy fresh pasta with family and friends – right from your own kitchen!




