Pavlova with Red Wine Cherry Compote & Marscapone Whipped Cream

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Cherries

• Refrigerated

  • 6 Egg whites

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 1/4 cup Sugar marscapone whipped cream
  • 2 tsp Vanilla

• Dairy

  • 1 cup Mascarpone cheese
  • 2 cups Whipping cream

• Desserts

  • 1 cup Icing sugar cherry compote

• Beer, Wine & Liquor

  • 3/4 cup Red wine

• Liquids

  • 1/2 cup Water

Found on cookswithcocktails.com

Description

Ingredients

• FOR THE PAVLOVA
• 6 egg whites
• 1½ tsp cream of tartar
• ¼ tsp salt
• 1¼ cup sugarMARSCAPONE WHIPPED CREAM
• 2 cups whipping cream, chilled
• 1 cup mascarpone cheese
• 1 cup icing sugarCHERRY COMPOTE
• 1½ cup cherries
• ½ cup sugar
• ½ cup water
• ¾ cup red wine
• 2 tsp vanilla
• 1 tbsp lemon juice

Directions

• Make the pavlova first so preheat the oven to 275 degrees.
• Beat the egg whites in a mixer until they get frothy and start to turn white. Add the cream of tarter and the salt. Beat a little more.
• Add the sugar into the egg whites bit by bit until its all incorporated. Beat the egg whites until they form stiff peaks.
• Line a baking tray with parchment then take the parchment and put a salad plate on top on one end of the paper. Draw a line around the salad plate and do the same on the other end so you have two perfect circles. Turn over the paper and put it back on the tray. Take the egg whites and spread them inside the two circles evenly.
• Place them in the oven and cook for 1 hour and 15 mins then turn off the heat and let the pavlova cool in the oven slowly. Dont take the pavlova off the parchment paper until it has completely cooled or it could stick and break.
• Next make the cherry compote. Pit the cherries and slice them in half. Put the red wine in a sauce pan and heat to a boil. Reduce the wine to ½ a cup. Add the cherries and the rest of the ingredients. Simmer for an hour or until the cherries are nice and soft, then set aside to cool.
• When the pavlova has cooled completely its time to make the whipped cream by pouring the chilled whipping cream into a chilled mixer bowl. Beat on high speed until the cream starts to get fluffy. Add the sugar and the mascarpone cheese bit by bit and be careful not to over whip the cream. You dont want butter! Set the whipped cream aside.
• Assemble the pavlova by placing one of the rounds on a serving platter. Top with half of the whipping cream and a good ladle of the cherry compote. Place the second round on top of the filling and cover with the rest of the whipping cream and another good ladle of the cherry compote.
• Serve!