Her Majesty Pavlova is the queen among cakes, named after Russian ballerina Anna Pavlova. Delicate and fragile meringue bottom, covered with fresh cream and mascarpone cheese, perfectly harmonize with sour and sweet seasonal fruit. It is a crazy dance of flavors, colors, textures and structures.

INGREDIENTS

MERINGUE

180g/6.3oz egg whites

250g/8.8oz fine sugar

1 teaspoon of vinegar

1 teaspoon of potato flour

CREAM

250g/8.8oz of mascarpone

300g/10.6oz of double cream

2 spoons of icing sugar

MOUSSE

1 large mango

DECORATION

500g/17.6oz of seasonal fruit

PREPARATION

Carefully separate and put the egg whites in the bowl of the mixer at a room temperature and start to whip. Once you reach the visible foam, begin to slowly add sugar mixing all the time. Beat until mass is smooth, stiff and shiny. Then add the potato flour and pour the vinegar. Whisk for about a minute. After finishing, remove the mixture with a spatula and put on the baking paper prepared on the baking tray with a circle drawn with a diameter of approx. 9 inches. Shape it gently with a spatula, leaving a nest inside the circle for the cream in the middle. Put the meringue in the oven, static mode, preheated to 300°F and immediately lower the temperature to 280°F. Bake about 20 minutes and then reduce the temperature again, this time to 250°F. Bake further 1h40 minutes and finally dry the last 20 minutes at 210°F. Turn off the oven and leave it closed with meringue inside and let cool down completely.

During this time prepare the mango mousse. Cut part of the fruit into pieces and scrape the rest from the stone, put in a bowl and blend to the mousse consistency. Wash all the fruit and put everything in the fridge.

When the meringue is cold, get ready for the cream. Put the mascarpone in a bowl, pour the double cream and add the icing sugar. Beat everything at low speed initially to combine the ingredients, then increase the speed of the mixer and beat to obtain a thick and fluffy mass.

Now is time for coronation of our Pavlova. On the bottom of the meringue we put whipped cream, so that it fills the center left for it. Then pour the whole mango mousse and garnish with seasonal fruit. And now you can start the dance...