If you are dreaming of a festive dessert that truly sparkles on the holiday table, this Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe is the answer. Imagine a delicate and crisp meringue wreath with a marshmallow-soft center, topped with a luxuriously creamy mascarpone mixture and bursting with the vibrant flavor of fresh raspberries. It’s not only a feast for the eyes with its snowy white and ruby red contrast but also a joyful explosion of textures and tastes that perfectly capture the spirit of Christmas.
Ingredients You’ll Need
Each ingredient in this recipe is wonderfully simple yet essential, working together to create a dessert that is light, creamy, and beautifully festive. These pantry staples and fresh goodies bring the perfect balance of sweetness, creaminess, and tartness that your taste buds will adore.
- 6 large Egg Whites: The foundation for the airy and crisp meringue structure, best used at room temperature for optimal volume.
- 1 1/2 cups Granulated Sugar: Super fine sugar if possible for a smoother meringue texture and better dissolution.
- 2 Tablespoons Cornstarch: Helps stabilize the meringue and creates that soft, marshmallow-like center we all love.
- pinch Salt: Enhances all the sweet flavors by balancing out the palate.
- 1 cup Heavy Cream: Whipped for richness and smooth creaminess in the topping.
- 8 ounces Mascarpone Cheese: Adds a subtle tang and velvety texture that elevates the cream.
- 1 1/4 cups Powdered Sugar: Sweetens the mascarpone cream evenly and melts in beautifully.
- 1 teaspoon Vanilla Bean Paste or Extract: Infuses the cream with warm, aromatic notes.
- 12 ounces Fresh Raspberries: Bright, juicy, and slightly tart, they provide a perfect pop of color and flavor.
- Fresh Mint Leaves: Optional but delightful for garnish and a hint of herbal freshness.
- Powdered Sugar (extra): For that final dusting of snow-like perfection before serving.
How to Make Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe
Step 1: Prepare the Meringue Base
Start by preheating your oven to 310 degrees and ensuring your mixing bowl is spotless and dry—any grease or moisture will prevent the egg whites from whipping up properly. Separate six large egg whites with care, making sure no yolk sneaks in. Room temperature whites will whip into fluffy peaks easier, setting you up for meringue magic.
Step 2: Whip to Soft Peaks and Add Sugar
Using a mixer on high speed, whisk those egg whites until soft peaks emerge—a moment of joy as fluffy clouds begin to form. Gradually add the granulated sugar a spoonful at a time, whipping continuously so the sugar dissolves evenly. After incorporating all the sugar, keep beating for an extra 3 minutes until your mixture is thick, glossy, and holds stiff peaks with grace.
Step 3: Fold in Cornstarch and Salt
Sprinkle the cornstarch and a tiny pinch of salt over the meringue, and whip briefly—just about 5 seconds—to combine. This simple step ensures your pavlova’s texture will have that signature tender yet crisp contrast, plus a stable structure.
Step 4: Shape Your Pavlova Wreath
Prepare a piece of parchment paper on a baking sheet and use a bowl upside down as a stencil to trace an even 8–10 inch circle. Inside this, draw a smaller circle about 4–5 inches wide to guide your wreath shape. Flip the parchment so the pencil marks face down but are visible through the paper.
Step 5: Build the Meringue Ring
Using a spoon, dollop large mounds of meringue around the outer circle first, pressing each gently so they touch and create a continuous ring. Aim for about 3 inches in width, with even thickness all around. This forms the sturdy base of your wreath.
Step 6: Add Volume and Texture
For a dramatic and cloud-like wreath effect, add another layer of dollops atop your first ring. Gently swirl the meringue with the back of a spoon or spatula to create soft, elegant peaks and movement that catch the eye and promise melt-in-your-mouth texture.
Step 7: Bake with Care
Slide your beautiful pavlova into the oven and immediately lower the temperature to 250 degrees. Bake it delicate and undisturbed for 1 hour and 10 minutes — resist the urge to open the oven so it doesn’t collapse! After baking, turn off the oven but let the pavlova sit inside for 2 hours to cool slowly and set perfectly.
Step 8: Make the Mascarpone Cream
In a large bowl, whip together heavy cream, mascarpone cheese, and powdered sugar until soft peaks form. Fold in the vanilla bean paste to infuse the cream with its warm, sweet aroma, giving the topping a luxurious smoothness that balances perfectly with the tart raspberries.
Step 9: Assemble Your Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe
Spread the velvety mascarpone cream gently over your cooled pavlova wreath, taking care not to deflate those gorgeous meringue peaks. Top lavishly with fresh raspberries and finish with a light dusting of powdered sugar that looks just like a sprinkle of freshly fallen snow.
How to Serve Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe
Garnishes
Adding fresh mint leaves provides a lovely pop of green that contrasts beautifully with the red raspberries and white cream, as well as a subtle refreshing flavor that brightens each bite. A final dusting of powdered sugar enhances the winter wonderland effect, making this dessert truly picture perfect.
Side Dishes
This pavlova recipe shines as the star on its own but pairs wonderfully with light holiday drinks like sparkling wine, cranberry spritzers, or even a simple cup of rich, spiced coffee to balance the sweetness with some warm comfort.
Creative Ways to Present
Try serving your Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe on a festive platter surrounded by extra fresh berries or edible glitter for sparkle. You can also create individual mini wreaths using a ring mold for charming single servings at a holiday party!
Make Ahead and Storage
Storing Leftovers
Because pavlova is best enjoyed fresh, try to consume it within a few hours of assembly. If you must store leftovers, cover tightly and refrigerate for up to 24 hours to help preserve the cream and berries, but expect some softening of the meringue.
Freezing
Freezing is not recommended for fully assembled pavlova with mascarpone cream and fresh berries, as the texture will suffer. However, you can freeze the baked meringue base for up to one month wrapped well in plastic wrap and foil. Thaw fully before topping.
Reheating
As pavlova is a no-heat dessert, avoid reheating. Instead, serve it chilled or at room temperature to enjoy the perfect balance of crisp exterior and tender creaminess inside.
FAQs
Can I make the meringue base a day ahead?
Yes! Baking the meringue base a day ahead and storing it in an airtight container keeps it crisp. Just assemble the mascarpone cream and berries shortly before serving for the best texture.
What if I don’t have mascarpone cheese?
You can substitute with cream cheese, though mascarpone will give a richer, silkier texture. Whip the cream thoroughly to maintain lightness.
Why did my meringue weep or become sticky?
This usually happens if the sugar didn’t dissolve completely or the kitchen is humid. Using superfine sugar and whipping well helps prevent this, as does baking on a dry day if possible.
Can I use frozen raspberries?
Fresh raspberries are best to avoid excess moisture that can soften the pavlova, but if you use frozen, make sure to thaw and drain them well before serving.
Is there a vegan alternative for this recipe?
Traditional pavlova relies on egg whites, so vegan versions require aquafaba (chickpea water) as a substitute, but mascarpone cream would need a plant-based cream alternative, making this a more advanced adaptation.
Final Thoughts
Making this Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe is like wrapping your holiday celebrations in a cloud of sweetness and freshness. It’s a guaranteed crowd-pleaser that feels both indulgent and light, perfect for sharing joy around your festive table. Don’t hesitate to whip up this beautiful dessert and watch it become a new beloved tradition in your holiday repertoire!
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Christmas Pavlovawith Mascarpone Cream and Fresh Raspberries Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western, Contemporary
Description
This Christmas Pavlova is a stunning festive dessert featuring a crisp meringue wreath with a soft, marshmallow-like center, topped with a luscious mascarpone cream and vibrant fresh raspberries. Perfect for holiday celebrations, this recipe combines delicate textures and a visually impressive presentation to delight your guests.
Ingredients
Meringue
- 6 large Egg Whites
- 1 1/2 cups Granulated Sugar (super fine sugar, if possible)
- 2 Tablespoons Cornstarch
- Pinch Salt
Whipped Cream 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
Decoration
- 12 ounces Fresh Raspberries
- Fresh Mint Leaves
- Powdered Sugar (for dusting)
Instructions
- Prepare Oven and Egg Whites: Preheat the oven to 310°F (154°C). Ensure your mixing bowl is completely clean and dry, free of any grease or water. Separate the egg whites from the yolks carefully, making sure no yolk remains in the whites. Use room temperature egg whites for best meringue volume.
- Whip Egg Whites and Sugar: Beat the egg whites on high speed until soft peaks form. Gradually add the granulated sugar a little at a time while continuing to whip. After all sugar is incorporated, beat 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 into the meringue. Whip just until combined, about 5 seconds, to incorporate without deflating the meringue.
- Prepare Baking Sheet: Tear a sheet of parchment paper large enough for your baking sheet. Place an 8–10 inch bowl or cake pan upside down on the paper and trace a circle lightly with a pencil. Inside this, draw a smaller circle about 4–5 inches wide to form the inner ring of the wreath. Flip the paper so pencil marks are underneath but still visible as a guide.
- Shape Meringue Ring: Spoon large dollops of meringue around the outer circle, making sure each dollop touches the next to create a continuous ring. The ring should be approximately 3 inches wide and evenly thick.
- Build Layered Wreath: For a fuller wreath, add a second layer of meringue on top of the first ring. Use the back of a spoon or small spatula to gently lift and swirl the meringue, creating soft, cloud-like peaks for dramatic texture.
- Bake Meringue: Place the meringue in the oven and immediately reduce the temperature to 250°F (121°C). Bake for 1 hour and 10 minutes without opening the oven door to avoid collapse. After baking, turn off the oven but leave the pavlova inside to cool slowly for 2 hours; do not remove it until it has cooled.
- Remove from Oven: Carefully take the pavlova out once it has cooled to room temperature and the meringue is crisp on the outside.
- Prepare Topping: In a large bowl, whip the heavy cream, mascarpone cheese, and powdered sugar together until soft peaks form. Fold in the vanilla bean paste gently for flavor.
- Assemble and Serve: Spread the whipped cream mixture evenly over the pavlova wreath. Decorate with fresh raspberries and fresh mint leaves. Dust with powdered sugar before serving. Enjoy promptly for best texture.
Notes
- Use room temperature egg whites for optimal volume and stability in your meringue.
- Do not open the oven door during baking to prevent the pavlova from collapsing.
- Be gentle when folding in cornstarch and decorating the meringue to preserve airiness.
- For a more stable meringue, superfine sugar dissolves better than regular granulated sugar.
- Serving immediately after adding toppings ensures the meringue stays crisp and the cream fresh.
- This pavlova can be prepared a day ahead except for the whipped cream topping, which should be made just before serving.
