Pavlova with a rosé cherry sauce and caramel mascarpone – Food & Home Magazine

Name: Pavlova with a rosé cherry sauce and caramel mascarpone – Food & Home Magazine
Ingredients: MERINGUE; 4 extra-large egg whites; 230g castor sugar; pinch sea salt; 5ml (1 tsp) white wine vinegar; 5ml (1 tsp) vanilla essence; CHERRY SAUCE; 350g cherries, halved and pitted/cherry pulp from cherry and gin lemonade (add a few extra halved and pitted cherries to make up the 350g quantity); 100g white sugar; 125ml (½ cup) rosé wine; seeds of 1 vanilla pod; zest of 1 lemon; MASCARPONE FILLING; 250g mascarpone, at room temperature; 1 x 368g tin Nestlé Caramel Treat; 250g cream cheese; 125ml (½ cup) fresh cream, whipped; TOPPING; 120g Maltesers, some halved; 100g fresh cherries; fresh mint leaves

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This Pavlova with a rosé cherry sauce and caramel mascarpone is the ultimate indulgence. Perfect for any occasion, make this recipe today! Trust us.

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Ingredients

<h3>MERINGUE</h3>
4 extra-large egg whites
230g castor sugar
pinch sea salt
5ml (1 tsp) white wine vinegar
5ml (1 tsp) vanilla essence
<h3>CHERRY SAUCE</h3>
350g cherries, halved and pitted/cherry pulp from cherry and gin lemonade (add a few extra halved and pitted cherries to make up the 350g quantity)
100g white sugar
125ml (½ cup) rosé wine
seeds of 1 vanilla pod
zest of 1 lemon
<h3>MASCARPONE FILLING</h3>
250g mascarpone, at room temperature
1 x 368g tin Nestlé Caramel Treat
250g cream cheese
125ml (½ cup) fresh cream, whipped
<h3>TOPPING</h3>
120g Maltesers, some halved
100g fresh cherries
fresh mint leaves