Fancy Pavlova

• for the cake
• 1 cup mascarpone
• 1/2 cup double-cream or heavy cream
• 1 1/2 tablespoons icing (powdered) sugar
• 2 tablespoons grand marnier
• 7 egg whites
• pinch of cream of tartar
• 1 3/4 cups sugar
• 2 teaspoons cornflour (cornstarch)
• 2 teaspoons white vinegar
• icing (powdered) sugar, for dusting
• for the berry compote
• 1/3 cup caster sugar
• 1/3 cup water
• 2 cups raspberries (these may be thawed frozen ones)
• 1 cup strawberries, hulled and thinly sliced
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries (these should be fresh)

1. In a small mixing bowl, combine mascarpone, cream, icing sugar, and grand marnier. Cover with some plastic wrap and refrigerate to firm up slightly.
2. In a small mixing bowl, mix together sugar and cornflour; set aside.
3. Preheat oven to 320F (160C).
4. Grease with shortening the base of a jelly roll pan. Line with parchment paper, spray with cooking spray (you really, really don't want this to stick!) Set aside.
5. In a medium bowl, with electric beaters, beat egg whites and cream of tartar until soft peaks form. Slowly begin adding the sugar cornstarch mixture while continuously whipping. Continue whipping until thick and glossy and all the sugar has dissolved. Gently fold in the vinegar.
6. Spread the egg white mixture into the prepared pan. Bake for 20 minutes or just until firm. Remove from oven and set aside for 3 minutes to rest.
7. Remove from oven and set aside for 3 minutes to rest.rnLay a clean tea towel on your work surface. Top with a large sheet of baking paper and dust with extra powdered sugar. Turn your pavlova out onto the baking paper, gently peel away the paper on which it was baked. Set aside to continue cooling.
8. Spread chilled mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose the filling. Keep pavlova wrapped in baking powder and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
9. Make berry compote: In a small saucepan, combine sugar and water over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes longer or until thickened slightly.
10. Place the sugar syrup, 2 cups raspberries and their juice in the bowl of a food processor or blender and process until smooth. Strain through a sieve into a medium bowl. Cover with plastic wrap and chill in the fridge.
11. When ready to serve, transfer pavlova roll onto a serving platter. Remove paper and tea towel. Top pavlova roll with fresh strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.

cake, mascarpone, doublecream, icing, grand marnier, egg whites, cream of tartar, sugar, cornflour, white vinegar, icing, compote, caster sugar, water, raspberries, strawberries, fresh blueberries, fresh raspberries

Taken from food52.com/recipes/7640-fancy-pavlova (may not work)