Pavlova with mascarpone cream and red fruits

**Description:**
Pavlova is a dessert of Australian/New Zealand origin that enchants the combination of its crispy meringue on the outside and soft inside with the freshness of the cream and the subtle candy of the fruits.The addition of Mascarpone brings an Italian touch that makes this Pavlova truly irresistible and sophisticated.

** Ingredients for the meringue: **
- 4 egg whites
- 1 pinch of salt
- 250 g of refined sugar
- 2 teaspoons of cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract

** Ingredients for Mascarpone Cream: **
- 200 g of cheese mascarpone
- 100 ml of fresh cream
- 50 g of icing sugar
- 1 teaspoon vanilla extract

** Ingredients for coverage: **
- 200 g of fresh strawberries, laminates
- 100 g of fresh raspberries
- 100 g of blueberries
- 50 g of icing sugar to decorate
- Fresh mint leaves to decorate (optional)

** Preparation: **

1. ** Merengue: **
- Preheat the oven at 120 ° C.
- In a large bowl, beat the egg whites with a pinch of salt until it forms soft peaks.
- Add the sugar gradually, beating continuously until the meringue is shiny and form firm peaks.
- Sift the cornstarch over the meringue, add the white vinegar and vanilla extract, and gently wrap with a spatula.
- On a sheet of parchment paper, draw a circle of approximately 20 cm in diameter.Spread the meringue inside the circle, forming a base with a small hole in the middle.
- Bake for about 1 hour and 30 minutes or until the exterior is dry and crispy.Turn off the oven and let the meringue inside until completely cool.

2. ** Mascarpone Cream: **
- In a bowl, beat mascarpone, sour cream, icing sugar and vanilla extract until it forms a thick smooth cream.

3. ** Assembly: **
- Put the cold meringue on a serving plate.
- Spread the mascarpone cream evenly over the meringue.
- Arrange the fresh fruits over the cream.
- Sprinkle the icing sugar on top and decorate with mint leaves if desired.

**Tips:**
- Make sure the bowl and mixer are completely clean and dry before beating the egg whites to prevent the meringue from growing well.
- The meringue can be done the day before and kept in a closed container to maintain its crispy texture.

This pavlova with mascarpone cream and red fruits is perfect to surprise on special occasions, combining textures and flavors that please all palates.Bon APPECITT!