Let's Get Cooking!

1 Preheat and Prepare:

• Heat your oven to 150°C (or 130°C for fan oven).
• Line a baking sheet with greaseproof paper or a silicone mat.

2 Make the Meringue:

• In a clean, dry bowl, whip the 4 egg whites to stiff peaks.
• Gradually add the caster sugar, 1 tablespoon at a time, whipping until the meringue is glossy and shiny.
• Gently whisk in the white wine vinegar, vanilla bean paste, and cornflour.

3 Shape the Meringue:

• Pipe or spread the meringue onto the prepared baking sheet in your desired shapes. Create small indentations in the centre with the back of a spoon, making the sides higher than the middle.

4 Bake to Perfection:

• Bake for 1 hour, then turn off the oven and let the pavlova cool inside. This helps achieve the perfect texture—crisp on the outside and marshmallow-soft inside.

5 Prepare the Berry Topping:

• Mash half of the raspberries with 35g of icing sugar and spread this vibrant puree over the cooled meringue.

6 Make the Mascarpone Cream:

• Whip the double cream, mascarpone, and 65g of icing sugar together until soft peaks form.
• Spread this creamy mixture over the raspberry puree.

7 Assemble and Decorate:

• Top your pavlova with the remaining raspberries and blueberries, creating a colourful and inviting display.
• Lightly dust with the remaining icing sugar for a touch of sweetness and elegance.

This Nomad twist on a classic pavlova is sure to bring smiles to your table. The combination of crisp meringue, tangy raspberry puree, and creamy mascarpone topping, all crowned with fresh berries, makes for a dessert that’s both delightful and impressive.

Gather your family, slice into this berrylicious pavlova, and enjoy every bite together. Happy baking, and even happier eating! 🍓🫐😊