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Light and Fluffy Berry Mascarpone Pavlova

berry mascarpone pavlova - featured image
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A light and fluffy pavlova with a crisp meringue shell, soft marshmallow-like center, topped with creamy mascarpone and fresh red, white, and blue berries. Perfect for summer celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (preferably superfine)
  • 1 teaspoon white vinegar or lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (120g) mascarpone cheese, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (or blackberries as substitute)

Instructions

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle as a guide for the pavlova base.
  2. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form (about 3-4 minutes).
  3. Increase mixer speed to high and add 1 cup (200g) granulated sugar one tablespoon at a time, waiting until each tablespoon dissolves before adding the next (7-10 minutes).
  4. Rub a bit of meringue between your fingers; it should feel smooth, not gritty. If gritty, keep beating.
  5. Lower the mixer to medium-low and gently fold in 1 teaspoon white vinegar, 2 teaspoons cornstarch, and 1 teaspoon vanilla extract using a spatula.
  6. Spoon the meringue onto the parchment within the circle, smoothing edges and creating a slight well in the center.
  7. Bake for 1 hour and 15 minutes. Avoid opening the oven door during baking.
  8. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
  9. While pavlova cools, whip 1 cup (240ml) cold heavy cream until it begins to thicken. Add 1/2 cup (120g) mascarpone cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Continue whipping until soft peaks form.
  10. Just before serving, spread the mascarpone cream over the pavlova base, then pile on the fresh strawberries, blueberries, and raspberries in a festive pattern.
  11. Serve immediately.

Notes

Use room temperature egg whites for best volume. Add sugar slowly to avoid gritty meringue. Fold in vinegar and cornstarch gently to keep air bubbles intact. Bake low and slow to prevent browning and cracking. Cool pavlova in oven with door ajar to avoid cracks. Assemble just before serving to keep meringue crisp. Pavlova base can be made a day ahead and stored airtight. Frozen berries can be used if thawed and drained. Mascarpone can be substituted with Greek yogurt for a lighter version. For dairy-free, use coconut cream and vegan cream cheese alternatives.

Nutrition

Keywords: pavlova, berry pavlova, mascarpone pavlova, light dessert, fluffy meringue, summer dessert, gluten-free dessert, easy pavlova recipe

Find it online: https://realityeats.com/light-and-fluffy-berry-mascarpone-pavlova-recipe-easy-perfect-dessert/