Paul's cake

1. Mix egg whites with granulated sugar by hand with a whisk over steam for about 10 minutes until the sugar dissolves. We test between our fingers whether the sugar is completely dissolved.
2. When the sugar is dissolved, beat with a mixer at high speed. If the snow hardens enough, sprinkle powdered sugar and beat thoroughly. The snow is perfectly whipped if it holds its shape well after removing the whisk and is shiny.
3. We apply the snow on a sheet lined with baking paper in the shape of a rustic cake so that a crater is formed in its center, or we divide it in half and create individual sheets of pavlova cake. We can make mini pavlovka or meringues from the remaining snow. Dry Pavla's rustic cake with hot air for 10 minutes at 110°C, then lower the temperature to 75-80°C and dry for another 2.5-3 hours. If we are preparing sheets of Paul's cake, we dry them in hot air for 10 minutes at 110°C, after lowering the temperature to 75-80°C, we dry them for another 2 hours.
4. We prepare the mascarpone cream by whipping the Creamy Delight with milk. Add mascarpone, sugar to taste and beat together.
5. We will transfer the dried, cooled corpus to the mat on which we will serve Pavlo's cake. Cover the crater with jam to taste, place fruit on it and apply cream. We decorate Paul's cake according to our own imagination with fruit, chocolate or confectionary sprinkles.

A good tip:
If we want the snow pastry to be beautifully white, we never speed up the drying process by increasing the temperature