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