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
Scale
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.
