Pavlova with mascarpone and strawberries
Ingredients
Cream 75g. cream 35% fat 100 g. thyme honey 1 sprig vanilla 5g. gelatin (i.e. a sheet of 5 g. or two 2.5 g.) 200 g. bag of yogurt 150 g. mascarpone (Italian cream cheese)
meringue 6 egg whites 175g. white crystal sugar 175g. powdered sugar crystalline 1 tsp corn flour, sifted
Serving fresh strawberries
Preparation
Cream Put the gelatine to soak in a bowl with a little cold water. In a small saucepan add the cream and honey. With a knife cut the bough vanilla along in two, open, collect from within the seeds, which add to the pot along with the empty most bough. Put on the fire until melted honey and warm cream well (but do not boil). Remove from heat and add gelatin, drained the water. Mix gently and let the cream while to warm enough. Then add a little cream to yogurt, stir and pour the remaining cream.
In a bowl mix the mascarpone to become like cream and incorporate it in our mixture, stirring well until you achieve a smooth cream. Leave in refrigerator to freeze.
Meringue Beat in the mixer with the whisk the egg whites with granulated sugar over low-medium speed until meringue made. (At low speed does not get air mixture and the meringue becomes tighter. So, we have no notional volume that will deflate later). Once the meringue is ready, stop the blender and pour like rain caster and corn flour, while stirring with a plastic spoon (Marisa).
We take large spoonfuls of the meringue and the dish on a baking sheet, leaving space between them to make individual nests. By pushing the spoon meringues, creating a puddle in the center (this is achieved easily by dipping the spoon in cold water).
Bake in preheated oven, on air resistance, at 100 ° C for 1-1½ hour at least. If we see that very yellow, lower the oven. They are ready when they are completely dry and tear away easily from the parchment paper. Leave off the oven for a while to cool.
Fitting When the meringues cool, fill them with spoonfuls of mascarpone cream, fresh strawberries and raspberry sauce.
