Recipe: Starry Pavlova

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

2 Place a sheet of baking paper on the sheet.

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

4 Place your bowl or bowl in 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 shiny meringue until it forms a peak.

5 Pour your meringue into a piping bag, place a circle of approximately 20 cm on your sheet make the base then for the edge (border) by making small spirals or rosettes, then install in the middle of the oven for 1 hour 30 minutes.

6 After 1 hour of cooking, open the oven slightly for 30 seconds to release the moisture the meringue will be cooked when it comes away easily from the paper.

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 taste, then decorate with your red fruits as in the photo if you wish.
I would like to thank my friend pastry chef Hissein Mahamoud who collaborates with us and who created this magnificent Pavlova as ethereal as the famous star dancer.