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Pavlova
with Mascarpone and Cranberry Compote
(Courtesy
of Bookers Ltd.)
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A
berry good pud! Serve with Bookers Vineyard's Barts Bubbly, a
wonderful match with red berry fruit puddings. This vintage
traditional method quality sparkling wine is smooth and full bodied
with lots of blackberry fruit character and wonderful yeasty
undertones. Cheers!
To
save time, you can make the cranberry compote in advance and chill.
You can also buy a ready-prepared large meringue shell or smaller
individual cases so all you have to do on the day is assemble the dessert.
Serves
6 to 8
Ingredients:
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Filling |
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75gms (3oz) |
Mascarpone |
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50gms (2oz) |
icing sugar |
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½
teaspoon |
of vanilla
extract |
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240ml
(10floz) |
double or
whipping cream |
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Cranberry
Compote |
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225gms
(8oz) |
fresh or
frozen cranberries |
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150ml
(¼ pt) |
water |
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200gm (8oz) |
caster
sugar |
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1 tbsp |
cornflour |
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½ tsp |
freshly
grated lime peel |
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Meringue |
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3 large |
egg whites |
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150gms
(6oz) |
caster
sugar |
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½
teaspoon |
cream of
tartar |
Method:
Place the
cranberries, water, caster sugar and cornflour into a saucepan.
Gently simmer until the cranberries are soft and the sauce has
thickened. Stir in the lime peel and chill until ready for use.
Beat the egg
whites and cream of tartar together until soft peaks form. Next beat
in the sugar 1-2oz at a time until the mixture has stiff, glossy
peaks forming. Spread the mixture onto an oiled baking sheet, making
a well in the middle and cook at 140°C for approx 50 mins. Turn
the heat off and leave in the oven with the door closed to cool.
Gently beat
the Mascarpone, icing sugar, cream and vanilla together in a mixing
bowl until the mixture is thick and fluffy.
When ready to
serve, spread the filling evenly in the meringue shell/s. Spoon over
the cranberry compote, drizzling a little sauce over the edge of the
meringue shell for decoration.
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