Pavlova with Strawberries and Caramel Sauce

PAVLOVA WITH STRAWBERRIES AND CARAMEL SAUCE

Ingredients

6 egg whites

Pinch of Epicure Sea Salt

250 g sugar

1 tbsp lemon juice

1 tbsp corn starch

MARSCAPONE CREAM

250 g cold mascarpone

1 C (250 ml) cold whipping cream

2 tsp instant coffee dissolved in 1 tbsp hot water, cooled

2 tbsp powdered sugar

½ C chopped strawberries

1 pkg Epicure Caramel Sauce

DIRECTIONS

All ingredients for meringue should be at room temperature. Place 2 Sheet Pan Liners on 2 Sheet Pans. Using 2 in 1 Citrus Press juice your lemon.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.

Gently fold in lemon juice and cornstarch.

Spoon mixture on prepared Sheet Pan Liners in 3 circles, roughly 20 cm in diameter.

Bake for 60 minutes or until outside is crisp and lightly browned. Turn off oven; leave meringue inside with door cracked open to cool completely for at least 1 hour.

Beat mascarpone, add cream and beat until peaks start forming, add sugar and cold coffee, taking care not to over beat.

Prepare Caramel Sauce according to instructions on the package.

Assemble according to your desire.

“Dessert is a necessity of life.” ― Adrienne Posey