Mandarin Pavlova

Ingredients

• 3 egg whites
• 2 tsp lemon juice
• 150 g icing sugar
• 200 g mascarpone
• 100 g yogurt
• vanilla essence
• 100 ml whipping cream
• 80 g sugar
• 2 tbsp vanilla sugar
• 2 cans mandarins (drained weight about 175 g each)
• 30 g Dark chocolate

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat.

2. 2.

   Beat the egg whites with lemon juice until half-stiff. Fold in the icing sugar until a smooth, glossy mixture forms. Spoon the meringue onto parchment paper on a baking tray, making circles about 7 cm in diameter. Add two smaller rounds around the edges of each circle to create little tarts. Bake for approximately 1.5 hours, leaving the oven slightly ajar (e.g., insert a wooden spoon into the door). Allow the tarts to cool completely after baking.

3. 3.

   Whisk together mascarpone, yogurt, and vanilla essence. Whip the cream with sugar and vanilla sugar until stiff peaks form, then fold it into the mascarpone mixture. Spoon the creamy filling into each pavlova.

4. 4.

   Drain the mandarins in a sieve and arrange them over the pavlovas. Sprinkle chocolate shavings on top of the mandarin pavlova and serve immediately.