Description
This Christmas Pavlova is a stunning and festive dessert featuring a crisp, cloud-like meringue wreath topped with a luscious mascarpone whipped cream and fresh raspberries. Perfect for holiday celebrations, it combines crunchy exterior with a soft marshmallow center, adorned with seasonal berries and a dusting of powdered sugar for elegance.
Ingredients
Scale
Meringue
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- Pinch Salt
Whipped Cream Topping
- 1 cup Heavy Cream
- 8 ounces Mascarpone Cheese (or cream cheese)
- 1 1/4 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Garnish
- 12 ounces Fresh Raspberries
- Fresh Mint Leaves
- Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare Bowl: Preheat the oven to 310 degrees Fahrenheit. Ensure your mixing bowl is completely clean and free of any grease or moisture. Separate the egg whites from yolks carefully, making sure no yolk contaminates the whites. Using room temperature egg whites yields the best meringue texture.
- Whip Egg Whites and Sugar: Beat egg whites on high speed until soft peaks form. Gradually add sugar a little at a time while continuing to whip. Once all sugar is incorporated, beat for an additional 3 minutes until the meringue becomes thick, glossy, and smooth.
- Add Cornstarch and Salt: Sprinkle in the cornstarch and a pinch of salt, whipping briefly (about 5 seconds) just to incorporate these ingredients into the meringue.
- Prepare Baking Surface: Tear a sheet of parchment paper large enough for your baking sheet. Using an 8–10 inch bowl or cake pan flipped upside down, lightly trace a circle on the paper with a pencil. Draw a smaller inner circle (about 4–5 inches) inside the larger one to serve as a guide for creating a ring shape. Flip the parchment so pencil marks are underneath but visible.
- Shape the Meringue Ring: Spoon large dollops of meringue around the outer circle first, forming a continuous ring by connecting the dollops. Aim for an even thickness about 3 inches wide around the ring. Carefully add a second layer on top for height and a dramatic, cloud-like appearance. Use a spoon or spatula to gently swirl and lift the meringue, creating soft peaks on the surface.
- Bake the Pavlova: Place the meringue carefully into the oven and immediately reduce the temperature to 250 degrees Fahrenheit. Bake for 1 hour and 10 minutes without opening the oven to avoid collapse. After baking, turn off the oven and leave the pavlova inside for 2 hours to cool gently and set fully.
- Remove from Oven: Once the pavlova has cooled, carefully remove it from the oven and set aside to finish cooling completely before adding the toppings.
- Prepare Whipped Cream Mixture: In a large bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste gently to preserve airiness.
- Assemble the Pavlova: Spread the mascarpone whipped cream evenly over the cooled meringue ring. Generously top with fresh raspberries and garnish with fresh mint leaves. Lightly dust the entire pavlova with powdered sugar for a festive finish.
- Serve: Serve immediately for best texture and flavor, enjoying the crisp outside and creamy, fruity interior.
Notes
- Room temperature egg whites whip better and produce more stable meringue.
- Do not open the oven door while baking to prevent the pavlova from collapsing.
- Letting the pavlova cool slowly inside the oven prevents cracking and maintains texture.
- Mascarpone cheese can be substituted with cream cheese, but mascarpone provides a richer flavor.
- Use superfine sugar if possible; it dissolves better giving a smoother meringue.
- Make sure no yolk contaminates the egg whites to achieve stiff peaks.
- Fresh raspberries can be replaced with other seasonal berries or fruits.
