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Classic Pavlova with Mascarpone Cream and Mixed Berries Recipe

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This classic Pavlova recipe features a light and airy meringue base with a crisp exterior and a marshmallow-like center. Topped with a luscious mascarpone and whipped cream mixture, fresh or macerated berries, and a hint of lemon zest, this elegant dessert is perfect for special occasions or a delightful treat any time of year.

Ingredients

Meringue Base

  • 6 large egg whites, at room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1½ cups superfine sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cornstarch

Whipped Topping

  • 8 ounces (1 cup) mascarpone cheese, cold
  • 2 cups (1 pint) heavy cream, cold
  • 6 tablespoons granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 teaspoon (packed) finely grated lemon zest, from 1 lemon
  • Pinch salt

Topping

  • 1 pound (3 cups) mixed berries or macerated berries (see recipe below)
  • A few fresh mint leaves (optional)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 250°F (120°C) and position the rack in the middle. Line a baking sheet with parchment paper and draw a 9-inch diameter circle on the paper using a dark marker. Flip the paper over so the meringue won’t touch the marker, then set aside.
  2. Make the Meringue: In a stand mixer bowl, beat the egg whites on medium speed until foamy (about 1 minute). Add salt and cream of tartar and continue beating until soft peaks form (about 2 minutes). Gradually add superfine sugar one tablespoon at a time while beating, which takes about 1 minute. Increase speed to medium-high and beat until glossy, stiff peaks form (5 to 7 minutes). Add vanilla and cornstarch and beat for another 30 seconds until incorporated.
  3. Shape the Meringue: Secure parchment paper to the baking sheet by dabbing meringue under each corner. Spoon the meringue onto the parchment within the drawn circle, spreading it evenly with a spatula or butter knife. Slightly indent the center to hold the whipped topping, but keep the surface gently textured without over-smoothing.
  4. Bake the Meringue: Bake in preheated oven for 85 to 90 minutes until dry and crisp on the outside. Don’t worry if cracks appear. Turn off the oven, prop the door open, and let the meringue cool inside for 1 hour to prevent collapse.
  5. Prepare the Whipped Topping: Clean the mixing bowl, then combine mascarpone, heavy cream, sugar, vanilla extract, lemon zest, and a pinch of salt. Whisk on low speed until combined, then increase to medium-high and beat until medium-stiff, billowy peaks form (1 to 2 minutes). Be careful not to overbeat, to maintain a smooth consistency.
  6. Assemble the Pavlova: Carefully peel the cooled meringue off the parchment and place on a serving platter. If difficult to remove, transfer the meringue with parchment to the platter and trim as needed. Spoon and gently spread the mascarpone cream over the meringue, leaving about 1 inch clear at the edges. Top with fresh or macerated berries and garnish with mint leaves if desired.
  7. Macerated Berries (Optional): Combine 1 pound mixed berries with 1 tablespoon lemon juice and 2 tablespoons granulated sugar. For strawberries, hull and quarter if large; keep smaller berries whole. Mix gently and let sit at room temperature for 30 minutes to 1 hour to develop a natural syrup.
  8. Make-Ahead: Meringue base can be made 1 day ahead and stored airtight at room temperature. Avoid refrigeration to prevent softening. Whipped topping can be made and refrigerated up to 2 hours before serving. Assemble just before serving.
  9. Mini Pavlovas (Alternative): Shape 8 to 10 small meringues with center indentations on two parchment-lined trays. Bake at 250°F for 50 to 55 minutes, then cool in the oven with the door ajar for about an hour.
  10. Note on Cornstarch: Cornstarch stabilizes the meringue and creates a marshmallow-like interior. For Passover, omit cornstarch to keep kosher, though texture will slightly differ.

Notes

  • Cornstarch helps stabilize egg whites and produces a marshmallow-like center beneath the crisp exterior.
  • For Passover, omit cornstarch to maintain kosher status; the texture will still be delicious but slightly different.
  • Macerated berries add natural syrup and enhance sweetness; allow them to rest for 30 minutes to 1 hour.
  • The meringue base should be stored at room temperature in an airtight container to maintain crispness; avoid refrigeration.
  • Add whipped topping and berries just before serving to keep meringue crisp and prevent sogginess.
  • Mini pavlovas offer a convenient alternative and bake more quickly.

Find it online: https://recipefeastful.com/classic-pavlova-with-mascarpone-cream-and-mixed-berries-recipe/