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How to make Soft pavlova roll with liqueur mascarpone and berry compote

Yield = 8
Prep time: 6:30
Cook time: 0:25
Total time: 6:55

Ingredients

  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 1 1/2 tablespoons icing sugar mixture
  • 1 tablespoon Grand Marnier liqueur
  • 7 eggwhites
  • 1 3/4 cups (375g) caster sugar
  • 2 teaspoons cornflour
  • 2 teaspoons white vinegar
  • Icing sugar mixture, extra, to dust

Berry compote

  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
  • 1 x 150g punnet raspberries

Method

  • Step 1 Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.
  • Step 2 Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the eggwhites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan. Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
  • Step 3 Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
  • Step 4 To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth. Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
  • Step 5 Transfer pavlova roll onto a serving platter. Remove paper and tea towel. Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.