Berry Pavlova with Mascarpone Whipped Cream

Berry Pavlova with Mascarpone Whipped Cream

servings
6-8

Ingredients

















Cooking Instructions

For meringue:


1

Place egg whites in large bowl; let stand at room temperature for 30 minutes.

Heat oven to 275°F. Line 13x18-inch sheet pan with parchment paper. Using 9-inch plate as a guide, trace circle onto paper. Flip paper over. 
 
Combine sugar and cornstarch in small bowl. Add white wine vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar mixture, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.
 
Spread meringue into the middle of prepared paper circle and smooth out to build up edges. Place pan in oven; reduce temperature to 250°F. Bake 60-70 minutes or until outside is crisp and lightly browned. Turn oven off and leave meringue inside with door cracked open to cool completely or at least 1 hour.
 


For mascarpone whipped cream:


1

Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, taking care not to overbeat. Beat mascarpone until smooth in separate large bowl; fold in whipped cream. Store in refrigerator.


To assemble:


1

Carefully remove meringue from parchment and place on serving plate. Spread mascarpone whipped cream over meringue. Top with raspberries. Dust with confectioners’ sugar and garnish with fresh mint if desired. Serve immediately.
 


Recipe Tip:
Any brand of Wisconsin mascarpone cheese can be used.

Ingredients

















Cooking Instructions

For meringue:


1

Place egg whites in large bowl; let stand at room temperature for 30 minutes.

Heat oven to 275°F. Line 13x18-inch sheet pan with parchment paper. Using 9-inch plate as a guide, trace circle onto paper. Flip paper over. 
 
Combine sugar and cornstarch in small bowl. Add white wine vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar mixture, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.
 
Spread meringue into the middle of prepared paper circle and smooth out to build up edges. Place pan in oven; reduce temperature to 250°F. Bake 60-70 minutes or until outside is crisp and lightly browned. Turn oven off and leave meringue inside with door cracked open to cool completely or at least 1 hour.
 


For mascarpone whipped cream:


1

Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, taking care not to overbeat. Beat mascarpone until smooth in separate large bowl; fold in whipped cream. Store in refrigerator.


To assemble:


1

Carefully remove meringue from parchment and place on serving plate. Spread mascarpone whipped cream over meringue. Top with raspberries. Dust with confectioners’ sugar and garnish with fresh mint if desired. Serve immediately.
 


Tagged in: Dessert Mascarpone

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