Mini Pavlovas:
Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spoon meringue mixture into 35 mounds (about 3 tablespoons each) onto 2 very large parchment paper-lined baking sheets, spacing them 2 inches apart. Using the back of a spoon, create an indent in each meringue. Bake for 30 minutes. Turn off oven; let meringue dry in oven with the door closed for 1 hour. Remove and cool completely. Fill each pavlova with 1 tablespoon of the mascarpone cream and swirl raspberry jam into each. Top each with a raspberry.Nutrition analysis per serving: same as above except 90 calories, 1 g protein, 10 g carbohydrate, 5 g total fat (3 g sat. fat), 19 mg cholesterol, 0 g fiber, 9 g total sugar, 4% Vitamin A, 1% Vitamin C, 19 mg sodium, 1% calcium, 0% iron
Tips
Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours.
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You can also use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer.
