Soft pavlova with Grand Marnier, mascarpone and berry compote

Serves: 8 | Preparation Time: 60 min


  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 1 1/2 tbs icing sugar mixture
  • 1 tbs Grand Marnier liqueur
  • 7 eggwhites
  • 1 3/4 cups (375g) caster sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar
  • Icing sugar mixture, extra, to dust

Berry Compote

  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
  • 1 x 150g punnet raspberries


Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.

Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the egg-whites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking.
Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan.
Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface.
Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
Spread 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 filling.
Keep pavlova wrapped in baking paper and tea towel.
Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.
Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth.
Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
Transfer pavlova roll onto a serving platter. Remove paper and tea towel.
Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.


Honey Apple and Nectarine Tart with Whipped Mascarpone

Serves: 4 | Preparation Time: 15 min


  • 1 sheet frozen puff pastry thawed
  • Flour, for dusting
  • 1 small apple, peeled, halved, cored, thinly sliced
  • 1 small nectarine, halved and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 4 teaspoons sugar
  • 4 teaspoons honey
  • 1 cup mascarpone cheese
  • 1 teaspoon orange liqueur


Line one large baking sheet with parchment paper.

Place the sheet of puff pastry on a floured surface and cut into 4 even squares.

Separate the squares and leave some room between them on the baking sheet.

Create a border around the inside of each square by scoring abou1/2-inch around the inside the square.

Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.

Bake tarts until pastry is golden and apple and nectarine are tender, about 20 minutes.
Drizzle each tart with 1 teaspoon honey heat in microwave to make it easier to drizzle.

Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur.

Top each cooled tart with a dollop of flavored