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Pavlova with Raspberry Mascarpone & Raspberry Cherry Balsamic Compote

Valentine’s Day is on the horizon so for this month’s recipe Culinary Capers has a luscious Pavlova with raspberry mascarpone and raspberry cherry balsamic compote. As an alternative to dining out, Chef Margaret has designed a four-course Valentine’s Day Menu that will be simple to heat, assemble and serve in your own kitchen.


Pavlova with Raspberry Mascarpone and Raspberry Cherry Balsamic Compote
Serves 4

6 egg whites
1 cup granulated sugar
1 Tbsp cornstarch
1 tsp vanilla extract
1 tsp white vinegar

Prepare the day prior to service.
Preheat oven to 150̊ F
Warm egg whites in a mixer bowl over a water bath until it is warm. Set mixer with whisk attachment on high speed, gradually add in sugar and beat to stiff peaks. Fold in cornstarch followed by vanilla and vinegar. Using a piping bag (or a spoon) shape the meringue into 4 hearts on a parchment lined baking sheet. Bake for 1 hour and then turn off oven and leave the Pavlova in the oven for 1 hour (or overnight).

Raspberry Mascarpone Cream
¼ cup mascarpone cheese
1½ tsp icing sugar
2/3 cup whipping cream
3 Tbsp raspberry purée*

In a mixer bowl with whisk, mix the mascarpone until soft. Add icing sugar and mix to combine. Slowly add whipping cream and continue to whisk until stiff peaks form.
Stir in raspberry purée. Keep cold until ready to serve.

*Chef tip: If you can’t find raspberry purée, put thawed frozen raspberries into blender, purée and strain through a sieve.

Raspberry Cherry Balsamic Compote
1 cup frozen cherries, thawed and quartered
½ cup frozen raspberries
2 tsp granulated sugar
2 tsp vanilla extract
1 tsp cornstarch
2 tsp cold water
3 Tbsp raspberry purée*
2 tsp high quality balsamic vinegar**

**We use Vancouver Olive Oil Company traditional dark balsamic.

Put cherries, raspberries, sugar and vanilla in a saucepan. Cover and cook on low heat, stirring occasionally. Continue until cherries and raspberries release their juices and begin to boil. Meanwhile, mix cornstarch and cold water together. Stir the cornstarch mixture into the fruit and boil for 1 minute while stirring.  Remove from heat and stir in raspberry purée and balsamic vinegar. Put aside compote to cool.

To serve:
Put a meringue on each plate, top with raspberry cream, and then put the raspberry cherry compote on top with fruit and sauce falling onto plate if desired.


Recipe:  Pastry Sous Chef Alysa Downs
Photo: Executive Chef Margaret Chisholm

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