Description
This Christmas Pavlova is a festive and elegant dessert featuring a crisp meringue wreath topped with a luscious whipped mascarpone cream and fresh raspberries. Perfect for holiday celebrations, it combines the light, airy texture of pavlova with a creamy, fruity topping that dazzles both the eyes and the palate.
Ingredients
Scale
Meringue
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- pinch Salt
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
- Preheat Oven and Prepare Egg Whites: Preheat your oven to 310 degrees Fahrenheit. Ensure your mixing bowl is completely clean with no traces of water or grease. Separate the egg whites carefully from the yolks, making sure no yolk contaminates the whites. Use room temperature egg whites for best volume and texture.
- Whip Egg Whites and Add Sugar: Beat the egg whites on high speed until soft peaks form. Gradually add sugar a little at a time while continuing to whip. After fully incorporating the sugar, beat for an additional 3 minutes until the mixture becomes thick and glossy.
- Add Cornstarch and Salt: Sprinkle in the cornstarch and a pinch of salt, then whip for about 5 seconds just to combine these ingredients evenly into the meringue.
- Prepare Baking Guide: Tear a sheet of parchment paper large enough for your baking tray. Place an 8 to 10-inch bowl upside down on the paper and lightly trace a large circle. Draw a smaller inner circle about 4–5 inches wide to create the ring shape. Flip the paper over so the pencil marks are on the underside but still visible for guidance.
- Shape the Meringue Ring: Spoon large dollops of meringue around the outer circle first, connecting them so the ring is continuous and stable. Aim for the ring to be about 3 inches wide and evenly thick all around.
- Add Second Layer of Meringue: For a cloud-like effect, add another layer of meringue on top of the first ring. Use the back of a spoon or small spatula to gently swirl and lift the meringue to create soft peaks and texture.
- Bake the Pavlova: Carefully place the pavlova in the oven and immediately reduce the temperature to 250 degrees Fahrenheit. Bake for 1 hour and 10 minutes. Do not open the oven door during baking to prevent the pavlova from falling.
- Cool in Oven: Turn off the oven after baking and leave the pavlova inside to cool slowly for 2 hours without removing it. This helps maintain its structure and crispness.
- Prepare the Cream Topping: In a large bowl, whip together heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Gently fold in the vanilla bean paste or extract for flavor.
- Assemble and Serve: Carefully spread the whipped cream mixture over the cooled pavlova wreath. Top generously with fresh raspberries and fresh mint leaves for garnish. Dust the entire dessert with a light sprinkle of powdered sugar. Serve immediately for the best texture and taste.
Notes
- Use super fine sugar if possible to help it dissolve easily and create a smooth meringue.
- Room temperature egg whites whip better and achieve more volume.
- Do not open the oven door during baking or cooling to prevent the pavlova from collapsing.
- The pavlova can be assembled shortly before serving for best texture; the meringue is best enjoyed crisp on the outside and marshmallow-like inside.
- Substitute mascarpone with cream cheese if preferred, though mascarpone yields a richer flavor.
- Fresh seasonal berries can be substituted or added according to preference.
