Summer Berry Pavlova with Whipped Cream
Berries are not only delicious but also particularly healthy: they contain valuable secondary plant substances such as anthocyanins. These have an antibacterial and vasoprotective effect and soothe inflammation. Besides, berries also provide plenty of vitamin C - blueberries even three times as much as oranges!
In the summer the berries are in great supply. Store fresh berries in a cool and dark place, e.g. in the vegetable compartment of the refrigerator. Remove calyxes, petals and stems only shortly before consumption. Rinse berries thoroughly, but do not leave them in water too long, or they will lose their aroma.
Preheat the oven to 175°F. For the meringue, whip the egg whites until very stiff. Gradually add the lemon juice and the sugar, beating until glossy. Sift the cornstarch over the meringue then fold in. Line two baking sheets with parchment paper and trace a circle approximately 10 inches onto each. Flip the parchment paper over so the tracing is facing down. Spread the meringue inside of the tracings.
Bake for about 3-4 hours, leaving the oven door slightly ajar. The meringue should remain white. Remove from the oven and let cool.
For the Filling: Whip the heavy cream with the whipped cream stabilizer and the sugar until stiff. Combine the vanilla syrup and mascarpone then fold in the whipped cream. Chill. Rinse the berries and pat dry.
Transfer the filling to a piping bag with a large tip. Pipe 1/3 of the filling onto each of the meringue discs, top with 1/2 of the berries then stack together. Pipe the remaining filling on top and top with more berries. Garnish with remaining berries and berry leaves.