Christmas Pavlova

Method

• 1)

  In a small pot, place the berries, the sugar and the lemon juice.
  Bring to a boil then simmer until thick.
  The coulis will thicken once cooled.

• 2)

  In the bowl of a stand alone mixer fitted with the whisk attachment (or using a hand held mixer), place the mascarpone and whisk on medium speed until creamy.
  Add the whipping cream and whip on medium-high until cream is thick and fluffy.
  Gently fold in the vanilla.
  Keep refrigerated until ready to use.

• 1)

  Preheat your oven to 100C (90C fan)
  Line a baking tray with baking paper, trace 4 circles on it, using varying dishes (sizes).

• 2)

  Place your egg whites in a large bowl, either in a stand mixer with the whisk attachment or to be used with hand held whisks. Make sure no traces of fat from either the egg yolks or residue are anywhere in the mixing bowl or on the whisks.

• 3)

  Start whisking the eggs on medium low speed until broken up and frothy.
  Add the cream of tartar and whisk on medium speed until the egg whites form some soft peaks.
  Start adding the sugar 1 tbsp at a time, whisking on high speed, until all the sugar is well incorporated and the meringue is smooth and glossy. Fold in the vanilla.

• 4)

  On the baking parchment, and using the guides that you drew, place the meringue on the center of the circles and form discs.
  Bake at 100C for 1 hour, reduce oven to 75C and bake for another hour, then reduce to 50C and bake for the last hour.

• 5)

  Switch off oven and keep the meringue to cool off with the door slightly ajar. In humid weathers, make sure the AC is switched on in the kitchen.
  Once cool, keep airtight until ready to use, for a maximum of 4 days.

• 6)

  To assemble, place the largest disc on your serving plate. Top with 1/3 of the cream then add some berries and berries coulis and top with the next disc.
  Alternate and repeat until all discs are used.
  Decorate with berries and fruits and edible flowers. Add gold leaves for a more festive look.