The **Christmas Pavlova with Raspberries and Mascarpone Cream Recipe** is a stunning holiday dessert that brings together airy, crisp meringue, luscious mascarpone cream, and the vibrant tartness of fresh raspberries. This elegant wreath-shaped pavlova makes for a festive centerpiece that tastes as incredible as it looks, combining contrasting textures and flavors in every bite. Whether you’re celebrating a special occasion or simply want to wow your guests, this recipe offers a delightful balance of sweet, creamy, and fruity elements that truly embody the spirit of the season.
Ingredients You’ll Need
Simple but essential, each ingredient in this recipe plays a starring role, from the fluffy meringue to the rich cream and bright berries. These basics come together beautifully to create a pavlova that’s light, crisp, and utterly irresistible.
- 6 large Egg Whites: Ensure they are at room temperature for better volume and stiffness when whipped.
- 1 1/2 cups Granulated Sugar: Super fine sugar is preferred to dissolve quickly, giving a smooth meringue texture.
- 2 Tablespoons Cornstarch: Helps stabilize the meringue and create that delicate marshmallowy interior.
- Pinch Salt: Enhances sweetness and balances the flavors naturally.
- 1 cup Heavy Cream: Provides a rich base for the mascarpone cream topping, whipped to perfection.
- 8 ounces Mascarpone Cheese: Adds creamy decadence and a subtle tang that complements the raspberries.
- 1 1/4 cups Powdered Sugar: Sweetens the cream mixture while ensuring it stays smooth and fluffy.
- 1 teaspoon Vanilla Bean Paste or Extract: Infuses the cream with warm, aromatic notes.
- 12 ounces Fresh Raspberries: Their vibrant color and natural tartness brighten the dessert and cut through the sweetness.
- Fresh Mint Leaves: Optional garnish that adds freshness and a pop of green.
- Powdered Sugar: For a final delicate dusting over the top to evoke a snowy, festive feel.
How to Make Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
Step 1: Prepare the Meringue Base
Begin by preheating your oven to 310 degrees and ensuring your mixing bowl is impeccably clean and dry — no water or oil allowed, as even the smallest amount can prevent egg whites from whipping properly. Separate your egg whites carefully; even the tiniest yolk can stop the whites from reaching that perfect fluffy peak. Room temperature whites whip up better, turning into the foundation of this dreamy pavlova.
Step 2: Whip Egg Whites and Sugar
Whip the egg whites on high speed until soft peaks just form. Then, introduce your sugar gradually, spoonful by spoonful, while continuing to whip. This slow addition lets the sugar dissolve fully and helps the mixture become glossy and thick. Once all sugar is incorporated, keep beating for 3 extra minutes to lock in volume and shine.
Step 3: Add Cornstarch and Salt
Sprinkle in the cornstarch and a tiny pinch of salt, then whip just until everything is combined. This combination helps give the pavlova that signature crisp outside with a soft, marshmallow-like center.
Step 4: Shape the Pavlova Wreath
Line a baking sheet with parchment paper and draw two concentric circles — a larger 8-10 inch ring and a smaller 4-5 inch ring inside it. Flip the paper over so the pencil marks don’t transfer to your dessert but still guide your shaping. Starting with large dollops of meringue, form a continuous ring around the outer circle, connecting the mounds carefully. For a grander look, add a second layer of meringue over the first, swirling it gently to create soft peaks and a fluffy, cloud-like effect.
Step 5: Bake the Pavlova
Place your pavlova in the oven immediately and reduce the heat to 250 degrees. Bake without opening the oven door for 1 hour and 10 minutes. Once done, turn off the oven but leave the pavlova inside to cool slowly for about 2 hours — this gentle process prevents cracking and collapsing, ensuring a perfect texture.
Step 6: Make the Mascarpone Cream
In a chilled bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste or extract for an added layer of flavor. This rich yet airy cream is the perfect partner for the crisp pavlova shell.
Step 7: Assemble Your Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
Spread the mascarpone cream generously over the cooled pavlova wreath, then crown the top with fresh raspberries. Finish it with a light dusting of powdered sugar, evoking the spirit of a snowy Christmas morning. Serve immediately for the best texture and flavor.
How to Serve Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
Garnishes
For an extra festive touch, add delicate fresh mint leaves, which provide a refreshing herbal note and a beautiful contrast to the red raspberries and snowy cream. You can also sprinkle extra powdered sugar right before serving for a magical, wintry look.
Side Dishes
This pavlova shines as a standalone dessert, but if you want to create a full holiday spread, consider pairing it with mulled wine or a light, fruity punch. Simple citrus sorbets or a platter of assorted nuts bring complementary flavors and textures without overwhelming the dessert’s delicate balance.
Creative Ways to Present
Make your presentation pop by serving the pavlova on a festive cake stand surrounded by holly sprigs or edible flowers. For an impressive holiday buffet, prepare individual pavlova nests using the same technique, allowing guests to enjoy personal-sized treats topped with raspberries and mascarpone cream.
Make Ahead and Storage
Storing Leftovers
Because pavlova loves freshness, it’s best enjoyed the day it’s made. If you do have leftovers, store the assembled dessert covered in the fridge for up to 1 day. The meringue may lose its crispness overnight, so consider keeping the cream and fruit separate until ready to serve for maximum freshness.
Freezing
Freezing pavlova is tricky due to its delicate texture. You can freeze the baked meringue shell, wrapped tightly, for up to a month. Thaw it at room temperature and then top with freshly whipped mascarpone cream and raspberries just before serving.
Reheating
Since pavlova is best served cool and crisp, reheating is not recommended. If your pavlova loses crispness, you can briefly place the unassembled meringue shell in a low oven (about 200 degrees) for 10 minutes to refresh its crunch — but wait for it to cool completely before adding toppings.
FAQs
Can I make the pavlova gluten-free?
Yes! This Christmas Pavlova with Raspberries and Mascarpone Cream Recipe is naturally gluten-free since it primarily uses egg whites, sugar, and dairy. Just ensure any flavorings or garnishes are also gluten-free.
What is the difference between mascarpone and cream cheese in this recipe?
Mascarpone offers a richer, creamier texture with a mild, buttery flavor perfect for pavlova cream. Cream cheese can be used as a substitute but has a tangier, denser profile, slightly changing the final taste and mouthfeel.
Why do I need to cool the pavlova in the oven?
Cooling the pavlova inside the turned-off oven allows it to dry out gently without cracking or collapsing from sudden temperature changes, giving you that crisp exterior and soft inside.
How can I make the meringue more stable?
Adding cornstarch and a pinch of salt, as in this recipe, strengthens the structure. Also, use super fine sugar and ensure no grease or yolks contaminate the egg whites to achieve maximum stability.
Can I substitute raspberries with other fruits?
Absolutely! While raspberries provide a perfect balance of sweetness and tartness, you can use strawberries, blueberries, or a mix of citrus segments to create your own twist on this Christmas Pavlova with Raspberries and Mascarpone Cream Recipe.
Final Thoughts
If you’re searching for a show-stopping dessert that’s as delightful to make as it is to eat, the Christmas Pavlova with Raspberries and Mascarpone Cream Recipe is your answer. It offers a beautiful combination of textures and flavors that capture the joy of the holidays in every bite. Give it a try at your next celebration and watch as everyone asks for seconds!
Print
Christmas Pavlova with Raspberries and Mascarpone Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western, Christmas
- Diet: Vegetarian
Description
This Christmas Pavlova is a stunning and elegant dessert featuring a crisp and cloud-like meringue wreath filled with a luscious mascarpone whipped cream and topped with fresh raspberries and mint leaves. Light, airy, and beautifully festive, it’s perfect for holiday gatherings and will impress your guests with its delicate texture and vibrant presentation.
Ingredients
Meringue Base
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine, if possible)
- 2 Tablespoons Cornstarch
- Pinch of Salt
Whipped Cream Filling
- 1 cup Heavy Cream
- 8 ounces Mascarpone Cheese (or cream cheese)
- 1 1/4 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Topping
- 12 ounces Fresh Raspberries
- Fresh Mint Leaves (for garnish)
- Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare Bowl: Preheat your oven to 310°F (154°C). Make sure your mixing bowl is completely clean and free of any grease or water. Separate the egg whites carefully ensuring no yolk remains, as this is crucial for perfect meringue. Use room temperature egg whites for best results.
- Whip Egg Whites and Sugar: Beat the egg whites on high speed until soft peaks form. Gradually add the granulated sugar a tablespoon at a time while continuing to whip. After all sugar is incorporated, keep beating for 3 more 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, then gently whip just until combined, about 5 seconds. This step adds stability to the meringue’s texture.
- Prepare Parchment and Shape Meringue: Tear a piece of parchment paper large enough for your baking sheet. Place an 8–10 inch bowl or cake pan upside down on the parchment and lightly trace a large circle with a pencil. Draw a smaller circle inside (4–5 inches wide) to guide shaping the ring. Flip the parchment paper so the pencil marks face down but are visible through the paper.
- Create Meringue Wreath Base: Spoon large dollops of meringue around the outer circle first, ensuring they touch to form a continuous ring approximately 3 inches wide. This structure supports the wreath shape.
- Add Second Meringue Layer: To achieve a dramatic, cloud-like wreath, carefully add another layer of meringue on top of the first ring. Use the back of a spoon or spatula to gently swirl and lift the meringue, creating soft peaks and texture.
- Bake the Pavlova: Place the pavlova in the oven and immediately reduce the heat to 250°F (121°C). Bake for 1 hour and 10 minutes without opening the oven door, as opening may cause the pavlova to collapse. After baking, turn off the oven and leave the pavlova inside for 2 additional hours to cool slowly and set perfectly.
- Remove and Cool: Once cooled, carefully remove the pavlova from the oven and transfer it to a serving plate.
- Prepare Cream Filling: In a large bowl, whip the heavy cream, mascarpone cheese, and powdered sugar together until soft peaks form. Fold in the vanilla bean paste or extract gently for flavor.
- Assemble and Serve: Spread the whipped cream mixture evenly over the pavlova wreath. Arrange fresh raspberries on top and garnish with mint leaves. Dust the completed pavlova lightly with powdered sugar. Serve immediately for best texture and freshness.
Notes
- Ensure the mixing bowl and utensils are grease-free for successful egg white whipping.
- Do not open the oven during baking to prevent the pavlova from collapsing.
- Slow cooling inside the turned-off oven is essential for a stable meringue structure.
- Use room temperature egg whites as they whip better and achieve more volume.
- Substitute mascarpone with cream cheese if unavailable, though mascarpone lends a richer flavor.
- Pavlova is best eaten the day it’s made to maintain crispness.
