Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe

If you’re dreaming of a show-stopping dessert this season, the Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe is here to make your holiday magical. This gorgeous pavlova wreath combines a crisp, airy meringue shell with a luscious, creamy mascarpone whipped cream filling and bursts of fresh raspberries. It’s truly the perfect festive centerpiece that tastes as delightful as it looks — a spectacular mix of textures and flavors that will wow your family and friends with every bite.

Ingredients You’ll Need

This Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe relies on simple, everyday ingredients, but each one plays a vital role in creating that ethereal texture, rich flavor, and vibrant color. Get ready to gather these essentials to build your perfect pavlova wreath.

• 6 large Egg Whites: Room temperature whites whip up into the fluffy base of the pavlova, giving it that signature crisp yet marshmallow-like texture inside.
• 1 1/2 cups Granulated Sugar (super fine preferred): Sweetens the meringue while helping it reach glossy, stiff peaks that hold their shape.
• 2 Tablespoons Cornstarch: Adds stability to the meringue, ensuring a soft marshmallow center under the crunchy crust.
• Pinch Salt: Enhances all the flavors, balancing the sweetness perfectly.
• 1 cup Heavy Cream: Whipped into a cloud-like texture, it adds lusciousness and lightness to the mascarpone cream.
• 8 ounces Mascarpone Cheese (or cream cheese): Gives the whipped cream a rich, creamy depth that’s irresistible against the tart berries.
• 1 1/4 cups Powdered Sugar: Sweetens the mascarpone whipped cream and dusts the final dessert with a festive snow-like finish.
• 1 teaspoon Vanilla Bean Paste or Extract: Infuses warmth and aromatic sweetness into the cream.
• 12 ounces Fresh Raspberries: Bright, juicy berries add fresh color, tang, and a beautiful contrast to the creamy topping.
• Fresh Mint Leaves: For garnish, providing a pop of festive green and a refreshing lift.

How to Make Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe

Step 1: Prepare Your Oven and Egg Whites

Start by preheating your oven to 310 degrees Fahrenheit. It’s crucial to have a clean, dry bowl free of any grease or water because even a tiny bit of fat can stop the egg whites from whipping properly. Separate your egg whites carefully, making sure no yolk contaminates the whites. Using room temperature egg whites helps you achieve loftier peaks for the meringue.

Step 2: Whip the Egg Whites and Sugar

Whip the egg whites on high speed until soft peaks begin to form. Slowly add the granulated sugar a little at a time, whipping continuously to dissolve the sugar completely. Keep beating for about 3 minutes until your meringue is thick, shiny, and holds stiff peaks that won’t collapse. This glossy texture is your pavlova’s foundation.

Step 3: Incorporate Cornstarch and Salt

Fold in the cornstarch and a pinch of salt gently, whipping just for a few seconds to combine. This step helps the outer shell crisp up while retaining a marshmallow-soft interior, creating the pavlova’s characteristic contrast.

Step 4: Prepare Your Baking Sheet

Tear a piece of parchment paper large enough for your baking tray. Place an 8 to 10-inch bowl upside down and trace a large circle. Inside it, draw a smaller circle about 4 to 5 inches wide to serve as your ring guide. Then flip the parchment with the pencil marks underneath — this keeps your lines subtle but visible, ensuring a perfectly shaped wreath.

Step 5: Shape the Meringue Ring

Using large dollops of meringue, start building around the outer circle, arranging them close enough so the ring is continuous and stable. Aim for about a 3-inch width that’s evenly thick all the way around to support the toppings.

Step 6: Add a Second Layer of Meringue

For a dramatic, fluffy wreath effect, add another layer of meringue on top. Gently pat and swirl with the back of a spoon or a small spatula to create soft, cloud-like peaks that will bake into an irresistible texture.

Step 7: Bake the Pavlova

Place the meringue ring in the oven, immediately lowering the temperature to 250 degrees. Bake for 1 hour and 10 minutes without opening the oven — this is vital to prevent the pavlova from collapsing. Once baked, turn off the oven but do not remove the pavlova; let it cool gradually inside for 2 hours to set perfectly without cracks.

Step 8: Remove and Cool

After the resting period, gently take the pavlova out of the oven. It should be crisp on the outside with a soft, marshmallow-like interior ready to be adorned.

Step 9: Prepare the Mascarpone Whipped Cream

In a large bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste for that rich, aromatic finish that perfectly complements the raspberries.

Step 10: Assemble Your Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe

Carefully spread the luscious whipped cream over your pavlova wreath. Generously top with fresh raspberries and finish with a light dusting of powdered sugar for a snowy holiday effect. Serve immediately and watch how everyone falls in love bite after bite!

How to Serve Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe

Garnishes

Adding fresh mint leaves adds a beautiful, festive green that contrasts the red berries and white cream. You can also sprinkle extra powdered sugar just before serving to give your pavlova that magical freshly fallen snow look that delights guests visually and sensorially.

Side Dishes

This dessert pairs wonderfully with a cup of bold coffee or a glass of lightly sweetened sparkling wine. For a fully festive dessert course, consider serving alongside spiced mulled wine or a warm fruit compote to enhance those bright, tangy raspberry notes.

Creative Ways to Present

Turn your Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe into a festive wreath centerpiece on any holiday table. For smaller gatherings, slice it like a cake and serve the cream and berries alongside portions of pavlova shards for a deconstructed twist that guests will love to customize.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the pavlova and whipped cream separately in airtight containers in the refrigerator. The meringue will keep its crunch best if not combined too soon with the moist cream and berries, which can cause it to soften.

Freezing

Pavlova generally does not freeze well due to its delicate texture, but you can freeze the mascarpone whipped cream separately in an airtight container for up to 2 weeks. Thaw it gently in the fridge before serving.

Reheating

Since pavlova is best served fresh, reheating is not recommended. Instead, prepare this Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe close to the serving time to enjoy that perfect texture contrast between crunchy, creamy, and fruity fresh.

FAQs

Can I use cream cheese instead of mascarpone?

Yes! If mascarpone isn’t available, cream cheese works well as a substitute and offers a similar creamy texture, though mascarpone is typically a bit milder and richer in flavor.

Why is my pavlova sticky after baking?

A sticky pavlova usually means it was underbaked or exposed to too much humidity. Make sure to bake at the right temperature and cool inside the oven with the door closed to prevent moisture from ruining the crisp shell.

Can I make the pavlova base a day in advance?

Absolutely. You can bake the meringue base one day ahead and keep it in an airtight container at room temperature until ready to assemble the next day with cream and berries.

How do I prevent the pavlova from cracking?

Slow cooling inside the turned-off oven minimizes cracks as the meringue stabilizes gently. Avoid sudden temperature changes or opening the oven door during baking to keep the pavlova intact.

Is this dessert gluten-free?

Yes, this Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe is naturally gluten-free, making it a wonderful choice for guests with gluten sensitivities.

Final Thoughts

There’s truly something magical about sharing a Christmas Pavlova with Raspberry and Mascarpone Whipped Cream Recipe around the holiday table. It captures the spirit of the season with its festive appearance, bright flavors, and irresistible textures. Give this recipe a try and watch it become your new treasured holiday tradition that keeps everyone coming back for more!

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