/w Mascarpone Whipped Cream and Raspberries
1 cup sugar
1 teaspoon vanilla sugar
1/4 teaspoon salt
4 teaspoons corn starch
1 teaspoon lemon juice
8 oz mascarpone cheese
2 cups heavy whipping cream
1 teaspoon vanilla
1 cup powder sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Heat oven to 275°F. Line an 18 x 13-inch baking pan with parchment paper. Trace a circle onto paper, using 9-inch plate as a guide. Flip paper over.
Combine the rest of the meringue ingredients in a small bowl.
beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar mixture, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.
Spread meringue in the middle of the prepared paper circle, and smooth out to build up edges. Place pan in oven; reduce temperature to 250°F. Bake for 60-70 minutes or until outside is crisp and lightly browned. Turn off oven; leave the meringue inside with door cracked open to cool completely for at least 1 hour.
Whipped Mascarpone Cream:
Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.
Carefully remove meringue from parchment; place on a serving platter. Spread whipped mascarpone cream over meringue. Top with raspberries. Dust with confectioners’ sugar, and garnish with mint if desired. Serve immediately.
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