Recipe: Starred Pavlova

1 Remove your baking sheet from the oven and heat it to 210°F (100 °C) (th 3+).

2 Place a sheet of baking paper on the sheet.

3 In the bowl of a mixer or in a large mixing bowl, pour the egg whites, sugar, ginger, and vinegar.

4 Place your bowl or mixing bowl over a bain-marie, then using an electric whisk, beat for about ten minutes. Remove from heat, then speed up to obtain a very firm and glossy meringue until it forms stiff peaks.

5 Pour your meringue into a piping bag. Place a 20 cm circle on your baking sheet, make the base, then for the sides (rim) by making small snails or rosettes. Place in the middle of the oven for 1 hour 30 minutes.

6 After 1 hour of baking, crack open the oven for 30 seconds to let the moisture escape. The meringue is done when it peels off the paper easily.

7 Put the bowl with the liquid cream in the freezer for 5 minutes, then add the mascarpone and sugar, and beat with a whisk until you have the consistency of whipped cream.

8 Pour it into a piping bag fitted with a nozzle of your choice, then fill your meringue with flair. Decorate with your red berries as in the photo if you like.

I want to thank my friend, pastry chef Hissein Mahamoud, who collaborates with us and created this magnificent Pavlova, as airy as the famous star dancer.