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Red Fruit Pavlova
An elegant red fruit Pavlova with crisp French meringue, tangy strawberry‑raspberry jam and silky vanilla mascarpone whipped cream. Ideal for family meals or special occasions.
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Critical Success Points
- • Achieve stiff peaks when whisking the meringue (step 1).
- • Slow bake at 100 °C to prevent the meringue from cracking (step 4).
- • Fully dissolve the pectin without lumps (step 5).
- • Whip the mascarpone cream to stiff peaks, keeping all ingredients very cold (step 7).
Safety Warnings
- • Handle the hot oven (100 °C) with kitchen gloves.
- • Watch out for splatters when boiling the jam.
- • Use a sharp knife to avoid cuts.
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