Ingredients
For the Pavlova
4 large egg whites (room temperature)
1 cup (200 g) granulated sugar (superfine preferred)
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
Pinch of sea salt
For the Mascarpone Cream
1 cup (240 ml) cold heavy whipping cream
8 oz (225 g) mascarpone cheese (cold)
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract
For the Berry Topping
1 cup fresh strawberries, sliced
¾ cup fresh raspberries
¾ cup fresh blueberries
½ cup fresh blackberries
1 tablespoon honey (optional)
Zest of ½ lemon
Instructions
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Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
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Beat egg whites with salt until foamy. Increase speed and whip to soft peaks.
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Add sugar gradually, one tablespoon at a time, beating until stiff, glossy peaks form and sugar dissolves completely.
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Gently fold in cornstarch, lemon juice, and vanilla.
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Spoon meringue onto the parchment circle, shaping a nest with slightly raised edges.
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Bake for 60–70 minutes until crisp on the outside. Turn off oven and let cool inside with door slightly open.
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Whip heavy cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold together until thick and creamy.
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Spread mascarpone cream over cooled pavlova. Top with fresh berries, drizzle with honey, and finish with lemon zest. Serve immediately.
Notes
Ensure egg whites are completely free of yolk and bowl is grease-free for proper whipping.
Use superfine sugar for best meringue texture.
Assemble just before serving to maintain crisp shell.
Avoid making pavlova on very humid days for best results.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian / New Zealand Inspired
- Diet: Gluten Free