Mascarpone Peach Pavlova



  1. Foam your egg whites first until good consistency.
  2. Start adding your sugar little by little until full incorporated. When you have a well mounted French meringue consistency add your vinegar and cornstarch mixture.
  3. Make 4’’circles on parchment paper (you can eyeball it or trace one with a pencil). Spread the pavlova mixture onto your lined baking pan and use the back of the spoon to create decorative picks.
  4. Pre-heat the oven to 100°C and bake the pavlova for about 1:20 minutes. Make sure it doesn’t turn brown. A proper baked Pavlova is pale in color.

  1. In the mixer, whisk egg yolks and powdered sugar until pale and creamy.
  2. Bloom gelatin in ice with water.
  3. Warm up heavy cream and remove from the heat, add bloomed gelatin. Dissolve.
  4. Fold mascarpone into the yolks and then add the previous mixture. Mix until there are no lumps.
  5. Refrigerate.


  • 240 gram Egg whites
  • 400 gram Sugar
  • 14 gram Vinegar
  • 10 gram Corn starch
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