Pavlova with mascarpone cream and Vignola in red wine is a summer dessert that is beautiful to look at and delightful to eat. This delicate meringue dessert is perfect for hot weather as it is light and refreshing. It is an ideal dessert for those who love fruity and creamy desserts.

The is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. This dessert is of Australian and New Zealand and is popular in many countries. Pavlova is a meringue-based dessert that is crispy on the outside and chewy on the inside. It is traditionally topped with whipped cream and fresh fruits.

Mascarpone cream is a type of Italian cream cheese. It is rich, creamy, and has a slightly sweet taste. It is widely used in Italian desserts such as tiramisu. The creamy mascarpone is mixed with whipped cream to create a light and fluffy texture. This mixture is perfect to top the pavlova.

Vignola cherries are a type of that is cultivated in the Vignola area of Italy. They are characterized by their bright red color and sweet taste. These cherries are perfect for desserts due to their sweetness and flavor. When cooked in red wine, they become even more flavorful and juicy.

To make pavlova with mascarpone cream and Vignola cherries in red wine, you will need the following ingredients:

For the pavlova:

– 6 egg whites
– 1 ½ cups granulated sugar
– 1 tablespoon white vinegar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract

For the mascarpone cream:

– 1 cup mascarpone cheese
– 1 cup heavy cream
– ½ cup powdered sugar
– 1 teaspoon vanilla extract

For the Vignola cherries in red wine:

– 2 cups Vignola cherries, pitted
– 1 cup red wine
– ½ cup granulated sugar
– 1 cinnamon stick

To make pavlova with mascarpone cream and Vignola cherries in red wine, follow these steps:

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.

2. In a large bowl, beat the egg whites until stiff peaks form.

3. Gradually add the granulated sugar, one tablespoon at a time, while beating the egg whites. Continue beating until the mixture is glossy and stiff.

4. Add the white vinegar, cornstarch, and vanilla extract to the bowl. Gently fold the ingredients into the egg white mixture.

5. Spoon the mixture onto the prepared baking sheet, forming a round pavlova shape. Use a spatula to create a shallow well in the center.

6. Bake the pavlova for 1 hour or until it is crisp on the outside and chewy on the inside. Let the pavlova cool completely.

7. In a large bowl, mix the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until light and fluffy.

8. In a medium saucepan, combine the Vignola cherries, red wine, granulated sugar, and cinnamon stick. Cook the mixture over medium heat until the cherries are soft and the sauce has thickened.

9. Once the pavlova has cooled, fill the well in the center with the mascarpone cream. Top the cream with the cooked Vignola cherries and sauce.

10. Serve the pavlova immediately. Enjoy!

In conclusion, pavlova with mascarpone cream and Vignola cherries in red wine is a delicious dessert that is perfect for summer. The crunchy pavlova, creamy mascarpone, and sweet cherries complement each other perfectly. The addition of red wine to the cherries elevates the flavor of the dish and adds another dimension to the dessert. This dessert is not only delicious but also visually appealing, making it a perfect choice for special occasions and parties.

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