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Berry Pavlovas with Mascarpone Cream

A light, simple dessert perfect for spring and summer

Keyword berries, dessert, meringue, pavlova, raspberries, strawberries
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8

Ingredients

For the pavlovas:

  • 4 large egg whites at room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the berry mixture:

  • 2 1/2 cups berries (you can use a combo of raspberries, strawberries and blueberries if you'd like)
  • juice from one lemon
  • 1 tablespoon granulated sugar

For the mascarpone cream:

  • 1 1/2 cup whipping cream
  • 2/3 cup mascarpone
  • 2 tablespoons powdered sugar

Instructions

For the pavlovas:

  1. Place oven rack in the lower third of the oven and preheat oven to 250 F. On a piece of parchment paper, trace eight circles evenly  (you can use a drinking glass or a pint mason jar). If you're doing one large pavlova, trace one large nine inch circle. Flip the paper over and place it on a baking sheet, then set aside. 

    Mix the granulated sugar and cornstarch together in a small bowl and set aside. Mix together the vanilla and vinegar and set aside.

    In the bowl of a stand mixer, add the egg whites and slowly start whipping. Start at medium low speed and increase to medium when the egg whites start to get foamy. When the whites are soft peak stage and you can see a trail in the whites, slowly start adding the sugar a few tablespoons at a time, waiting a few seconds after each addition and increasing the speed as you go. By the the time you're done adding the sugar, you should be at the highest speed on your mixer. Continue whipping until the whites are at stiff peak.

    Once the whites have reached stiff peak, turn off the mixer and add the vanilla and vinegar mix. Beat for an additional 20 seconds after to make sure it is incorporated.

    Spread the pavlova mixture evenly into the eight circles using an offset spatula, making a little dip in the middle, sort of like a nest. Bake for 50-60 minutes. The pavlovas should be dry to the touch when they are done baking. Turn off the oven, prop open the door, and allow them to dry out in the oven for another hour.

For the berry mixture:

  1. Mix all ingredients together 30 minutes before the pavlovas are done baking to allow the berries to macerate.

For the mascarpone cream:

  1. In the bowl of a stand mixer, whip the cream until soft peaks. Add the powdered sugar and mix until just combined, then slowly add the mascarpone in a few additions until just combined. Be careful not to overmix. 

To assemble:

  1. Take one pavlova and top with mascarpone cream, followed by a scoop of the berry mixture. Serve immediately.