Pavlova with Mascarpone and Raspberry Gel

Meringue: Heat egg whites and sugar over a double boiler until sugar is dissolved, then let cool. Whip to stiff peaks, then add powdered sugar and corn starch. Spread thinly onto parchment paper and bake at 100°C for about 2 hours.

Pastry cream: combine egg yolk, sugar, vanilla paste, and corn starch, and mix with a whisk. Add milk and cream. Cook the cream over medium heat for about 10 minutes until it comes to a boil, then cook for 1 more minute. Add the butter, white chocolate, and bloomed gelatin. Blend until smooth and refrigerate for 8 hours.

Mascarpone cream: whip mascarpone, cream (320 g), powdered sugar, and vanilla paste until thick and fluffy.

Raspberry gel: combine raspberry puree with sugar and pectin. Cook for 1 minute after boiling. Blend until smooth and let cool.

Assembly: spread a layer of pastry cream over the meringue, then top with mascarpone cream. Add a spoonful of raspberry gel. Garnish with fresh raspberries, if desired. Serve cool.