If you’re on the hunt for a festive showstopper that combines elegance with a burst of fresh flavor, the Christmas Pavlova with Raspberries and Mascarpone Cream Recipe is exactly what you need. This dessert brings together the crisp, cloud-like magic of meringue with the rich creaminess of mascarpone and the vibrant sparkle of fresh raspberries. It’s more than just a treat; it’s a celebration on a plate that’s bound to impress your guests and warm up your holiday gatherings with its delicate texture and beautiful presentation.
Ingredients You’ll Need
The beauty of this Christmas Pavlova with Raspberries and Mascarpone Cream Recipe lies in its straightforward ingredient list. Each component plays a vital role in crafting that perfect balance of airy meringue, luscious cream, and fruity freshness that defines this dessert.
- 6 large Egg Whites: Make sure they are at room temperature for the best volume and stability in your meringue.
- 1 1/2 cups Granulated Sugar: Super fine sugar works best here to dissolve fully and yield that signature glossy finish.
- 2 Tablespoons Cornstarch: This helps stabilize the meringue and gives the pavlova its characteristic marshmallow-like interior.
- Pinch Salt: Enhances sweetness and balances flavors in the meringue.
- 1 cup Heavy Cream: The foundational richness for your mascarpone cream topping.
- 8 ounces Mascarpone Cheese: Adds creamy texture and a slightly tangy note that complements the berries beautifully.
- 1 1/4 cups Powdered Sugar: Sweetens the cream smoothly without any graininess.
- 1 teaspoon Vanilla Bean Paste or Extract: Infuses the cream with a luscious, warm aroma.
- 12 ounces Fresh Raspberries: Fresh and vibrant, these berries bring lovely color and tartness to the dish.
- Fresh Mint Leaves: For an aromatic garnish that adds an extra pop of green and freshness.
- Powdered Sugar: A light dusting to finish your pavlova with a snowy, festive look.
How to Make Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
Step 1: Prepare Your Meringue Base
Start by preheating your oven to 310 degrees Fahrenheit. Cleanliness is key here, so make sure your mixing bowl is completely free of grease and moisture. Separate the egg whites carefully, taking care to avoid any yolk contamination—this is crucial for achieving that perfect stiff meringue. Using room temperature egg whites will help you whip them up to fluffy perfection.
Step 2: Whip the Egg Whites and Sugar
Whip your egg whites on high speed until soft peaks form. This is the moment when your meringue begins to build its airy structure. Gradually add the granulated sugar, a bit at a time, whipping tirelessly. After all the sugar is incorporated, keep beating for an additional 3 minutes or until the mixture turns thick, glossy, and holds those perfect peaks.
Step 3: Add Cornstarch and Salt
Gently fold in the cornstarch and a pinch of salt, just until combined. This step helps the pavlova retain its crisp shell and marshmallowy inside, as well as balancing the sweetness with a subtle contrast.
Step 4: Shape Your Pavlova
Trace two concentric circles on parchment paper to guide your cavity-shaped pavlova wreath—an 8 to 10 inch outer ring and an inner ring around 4 to 5 inches wide. Flip the parchment paper so the pencil marks are hidden underneath but still visible as a template for shaping your meringue.
Step 5: Build the Meringue Ring
Place large dollops of the meringue around the outer circle first, joining each dollop carefully to create a continuous ring. Aim for an even 3-inch width throughout. This structure will hold the mascarpone cream and raspberries later on, so it needs to be stable and well connected.
Step 6: Add Dimension
To transform your pavlova into a dramatic cloud-like wreath, add a second layer of meringue on top of the first. Use the back of a spoon or spatula to gently lift swirls and peaks, giving it that soft, fluffy, snow-like appearance.
Step 7: Bake and Cool Slowly
Transfer your pavlova to the oven and immediately lower the temperature to 250 degrees Fahrenheit. Bake for 1 hour and 10 minutes without opening the oven door to avoid collapse. Once baking is complete, turn the oven off and leave the pavlova inside to cool completely for about 2 hours—this slow cooling is key to its delicate texture.
Step 8: Prepare the Mascarpone Cream
In a large bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Then fold in the vanilla bean paste for that rich, inviting aroma that pairs perfectly with the tartness of raspberries.
Step 9: Assemble the Pavlova
Spread the luscious mascarpone cream evenly over your cooled pavlova wreath. Then artfully arrange fresh raspberries on top, creating a festive burst of red against the white cream. Finish with a light dusting of powdered sugar for that perfect holiday sparkle.
How to Serve Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
Garnishes
Fresh mint leaves and additional powdered sugar are your best friends for garnishing this pavlova. The mint adds a refreshing herbal contrast and a beautiful pop of green that complements the raspberries. A light dusting of powdered sugar gives it an enchanting snowy effect that’s simply irresistible.
Side Dishes
This dessert is such a star on its own that it doesn’t need much accompaniment, but if you’re looking to round out your festive meal, consider serving alongside a simple sparkling wine or a cup of rich, dark coffee. Both options enhance the dessert’s sweetness and mascarpone cream beautifully.
Creative Ways to Present
Serve your Christmas Pavlova with Raspberries and Mascarpone Cream Recipe on a decorative platter to showcase its wreath shape. For an extra wow factor, add edible flowers or sprinkle toasted nuts for crunch and flair. You could even slice it into generous wedges, but beware—a pavlova this delightful might just disappear before you can share!
Make Ahead and Storage
Storing Leftovers
While pavlova is best enjoyed fresh, any leftovers should be stored in an airtight container in the refrigerator for up to 24 hours. Be mindful that the meringue may soften as it absorbs moisture from the cream and raspberries.
Freezing
We don’t recommend freezing pavlova, especially once it’s topped with cream and berries. The texture and crunch will be lost after thawing, so it’s best to prepare the meringue base in advance and assemble fresh on the day you plan to serve.
Reheating
This pavlova is a dessert meant to be served chilled and fresh. Reheating is not suggested as it will ruin the delicate structure and the flavor harmony of mascarpone and raspberries.
FAQs
Can I use regular sugar instead of superfine sugar?
Yes, but superfine sugar dissolves more easily, giving a smoother and glossier meringue texture. If using regular granulated sugar, pulse it in a food processor for a few seconds to make it finer.
What if my meringue deflates after baking?
This usually happens if the oven door is opened during baking or cooling. Letting the pavlova cool gradually inside the oven helps it keep its shape and airy texture.
Can I substitute cream cheese for mascarpone?
Absolutely! Cream cheese works fine in this recipe, though mascarpone offers a richer, silkier texture and subtler tang that elevates the cream topping.
Is this pavlova gluten-free?
Yes, pavlova is naturally gluten-free as it contains no flour or gluten ingredients. Just ensure your other ingredients like powdered sugar are free from cross-contamination.
Can I prepare the mascarpone cream ahead of time?
You can make the mascarpone cream a few hours in advance and keep it refrigerated. Give it a quick whip before spreading it on the pavlova to refresh its texture.
Final Thoughts
Nothing quite captures the festive spirit like making and sharing this Christmas Pavlova with Raspberries and Mascarpone Cream Recipe. It’s a dessert that combines simplicity, beauty, and incredible flavor into one extraordinary plate. Trust me, once you try it, this pavlova will become your holiday go-to, delivering smiles and sweet memories every time.
Print
Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western, Christmas
Description
This festive Christmas Pavlova is a stunning, cloud-like meringue wreath topped with a luscious mascarpone cream and fresh raspberries. Light and airy with a crisp exterior and soft, marshmallow-like interior, it’s a perfect showstopper dessert for holiday celebrations.
Ingredients
Meringue
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- Pinch Salt
Whipped 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
- Prepare Oven and Egg Whites: Preheat your oven to 310°F (155°C). Ensure your mixing bowl is completely clean and dry to prevent any interference with the meringue. Carefully separate the egg whites from the yolks, making sure no yolk contaminates the whites. Use room temperature egg whites for the best volume.
- Whip Egg Whites and Sugar: Whip the egg whites on high speed until soft peaks form. Gradually add the granulated sugar a little at a time while continuously whipping. After all sugar is incorporated, continue beating for an additional 3 minutes until the mixture is thick, glossy, and holds stiff peaks.
- Add Cornstarch and Salt: Sprinkle the cornstarch and a pinch of salt over the meringue mixture. Whip just until combined, about 5 seconds, to maintain volume.
- Prepare Baking Guide: Tear a large sheet of parchment paper to fit your baking sheet. Place an 8 to 10 inch bowl or cake pan upside down on the parchment and trace a circle around it. Inside that, trace a smaller circle about 4 to 5 inches wide to create a ring shape. Flip the parchment so pencil marks are underneath but still visible for guidance.
- Shape Meringue Wreath: Using a spoon, place large dollops of meringue around the outer circle first, ensuring the dollops touch to create a stable continuous ring roughly 3 inches wide. Then add a second layer of dollops on top of the first, swirling gently with the back of a spoon or spatula to form soft peaks and texture resembling clouds.
- Bake Pavlova: Place the meringue carefully into the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 10 minutes without opening the oven door to prevent collapse. After baking, turn off the oven and leave the pavlova inside for 2 hours to cool gradually for best texture.
- Remove from Oven: After the cooling period, gently take the pavlova out of the oven and peel off the parchment paper carefully to keep its delicate shape intact.
- Prepare Whipped Cream Topping: In a large bowl, whip together heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste or extract for flavor.
- Assemble the Pavlova: Spread the whipped cream mixture evenly over the cooled meringue wreath. Top generously with fresh raspberries and garnish with fresh mint leaves. Dust the entire dessert lightly with powdered sugar.
- Serve: Enjoy immediately for best results as the pavlova is freshest and crispest when served soon after assembly.
Notes
- Use room temperature egg whites for maximum volume when whipping.
- Do not open the oven during baking or cooling as it may cause the pavlova to collapse.
- Super fine sugar works best as it dissolves more easily, contributing to a smooth meringue texture.
- The pavlova can be made a day ahead but assemble with cream and fruit just before serving to maintain crispness.
- Substitute mascarpone with cream cheese if desired, though mascarpone offers a richer flavor.
- If you cannot find vanilla bean paste, pure vanilla extract is an excellent alternative.
