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1
Preheat oven to 350u00b0 degrees.
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2
Whip egg whites in your KitchenAid(R) Professional 6500 DesignTM Series Bowl-Lift Stand Mixer on a speed of 6. While mixing, gradually add in the sugar. Once the mixture begins to form soft peaks, sift in the cornstarch and cream of tartar slowly. Then, add the vanilla and vinegar. Whip on high (speed 6 on your Stand Mixer) until the mixture forms stiff peaks (should hold a peak firmly).
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3
Bake the meringue for 20 minutes. Turn the oven off and open the door halfway and allow to fully cool.
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4
Follow the below instructions to make the fillings. Once the meringue has cooled, cut the tops off each. Assemble the pavlovas by taking the bottom half of the meringue and layering whipped cream, mascarpone, and strawberries. Top with the other half of the meringue and finish with champagne sauce. Serve immediately.
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5
For the fillings (champagne sauce, mascarpone, and whipped cream)
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6
To make the champagne sauce, bring the champagne, sugar and vanilla bean paste to a boil in a 1.5-Quart Saucepan from your KitchenAid(R) Tri-Ply Copper 10-Piece Set. Boil for 3-4 minutes to reduce. Mix cornstarch and 1/4 cup cold champagne together and whisk until lumps are gone. Whisk into the boiling sauce. Cook 2-3 minutes. Cool.
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7
To make the mascarpone filling, simply combine yogurt and mascarpone cheese in a Medium-Sized Ceramic Bowl from your KitchenAid(R) Ceramic 3-Piece Nesting Mixing Bowl Set.
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8
To make the whipped cream, mix whole whipping cream in your KitchenAid(R) Stand Mixer on a speed of 6. While mixing, sift in the powdered sugar.
