Description
This pavlova is a light and airy dessert topped with fresh raspberries and a delicious whipped cream mixture.
Ingredients
Scale
- 6 large egg whites
- 1 1/2 cups granulated sugar (super fine sugar, if possible)
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup heavy cream
- 8 ounces mascarpone cheese (or cream cheese)
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 12 ounces fresh raspberries
- Fresh mint leaves
- Powdered sugar for dusting
Instructions
- Preheat oven to 310 degrees. Start by ensuring your bowl is clean of any water or grease. Separate your egg whites from your egg yolks and ensure there are no egg yolks in the bowl with the whites. Room temperature egg whites work best.
- Whip the egg whites on high speed until soft peaks form. Begin adding the sugar a little at a time, whipping the mixture continuously. After all of the sugar has been added, beat for 3 minutes longer, until thick and glossy.
- Add in cornstarch and a pinch of salt and whip just until combined, about 5 seconds.
- Tear a sheet of parchment paper large enough to cover your baking sheet. Place an 8–10 inch bowl or cake pan upside down on the parchment. Trace a circle lightly with pencil. Draw a smaller circle inside (about 4–5 inches wide) to create the ring shape. Flip the parchment over so the pencil marks are underneath but still visible through the paper.
- Add large dollops of meringue around the outer circle first. Work your way around in a ring, ensuring the meringue touches between dollops for stability.
- For a dramatic, cloud-like wreath, add another layer of meringue on top. Gently swirl or lift the meringue with the back of a spoon or spatula.
- Place in oven and immediately reduce heat to 250 degrees. Bake for 1 hour 10 minutes. Do not open the oven during this time.
- Once the baking time is up, turn off the oven and let the pavlova remain in the oven for 2 hours.
- Gently remove from oven when done.
- In a large bowl, whip the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in vanilla bean paste.
- Spread the whipped cream mixture over the pavlova. Top with fresh raspberries and dust with powdered sugar.
- Serve immediately and enjoy!
Notes
- This dessert is best eaten soon after preparation for optimal texture.
- Keep the pavlova stored in a cool, dry place.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 35g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg