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
Scale
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.
