StrawberriesPavlovaMascarpone creamAlbumenPastryCentury eggRice cakeThe ingredients: 6 egg whites, 270g white sugar (1+1/4 cup),CornStarch2 teaspoons of white vinegarVinegar1 teaspoon of vanilla extract 1/2 teaspoon of thickened cream 500ml, powdered sugar 2 tablespoons sifted, cherriesCherriesAs needed,Jam200ml (quite thin, can be homemade)Food Network

Strawberry Pavlova Mascarpone Cream Pastry Egg White CakeCakeThe process:

1.OvenPreheat to 120℃.Baking sheetLine with parchment paper orBakingpaper.ButterMelted, evenly sprinkle a layer of cornstarch, about one teaspoon, and remove the excess starch.Mark a 24cm diameter circle on the parchment paper

Beat the egg whites in a dry clean bowl with an electric mixer until they can stand up. Gradually addSugara total of 1 tablespoon at a time, mixing well after each addition, until the sugar dissolves and the egg whites thicken and take on a glossy appearance.Test by pinching a small amount with your fingers; if you can still feel the granules, continue beating until smooth.

AddRice powder, vinegar, vanilla extract, and continue to mix.Mix well. Using a spoon, transfer the mixed egg whites onto the marked circle on the parchment paper. The center should be slightly lower than the edges. Use a larger spoon to smooth out the sides and top of the cake.

4. Bake for about 1 to 1.5 hours or until the surface is dry. Turn off the oven, open the door slightly, leaving it cracked, and let the cake stay inside to cool completely. Once cooled, transfer it to a plate or store in an airtight container.

5. Mix the mascarpone cream and powdered sugar until they form small peaks. Using a spoon, spread the mascarpone cream over the surface of the cake, then placeCherriesand drizzle with jam. The job is done~ how to make it delicious