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Pavlova with Mascarpone Whipped Cream: This cloud-like meringue cake has a delicate, crisp crust and is light and fluffy on the inside. Top it with my favorite mascarpone whipped cream and fresh fruit for a heavenly dessert! | stressbaking.com

Pavlova with Mascarpone Whipped Cream


  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1h 20m
  • Yield: 6 servings 1x

Description

This cloud-like meringue cake has a delicate, crisp crust and is light and fluffy on the inside. Top it with my favorite mascarpone whipped cream and fresh fruit for a heavenly dessert!


Scale

Ingredients

Pavlova

  • 6 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar

Mascarpone Whipped Cream


Instructions

Pavlova

  1. Preheat oven to 275° F.
  2. Tear off a sheet of parchment paper to a size that will fill a baking sheet. Take a small bowl or plate, flip it over, and trace it on left side of the parchment paper with a pen or pencil. Do the same on the right side. Flip the sheet over and line a baking sheet with the parchment paper – you want to be able to see the tracing through the paper. Set aside.
  3. In a large stand mixer, beat the egg whites until they’re frothy and turn white.
  4. Add cream of tarter and salt and beat to combine.
  5. Add sugar, a little at a time, until combined. Beat on high speed until it forms stiff peaks.
  6. Using a piping bag with a large opening (or just a spoon/spatula if you’re comfortable), pipe egg white mixture onto each circle evenly. Think of it as topping a really large cupcake! Depending on the size of each of your circles, you may have leftover mixture – you can use that to make some smaller pavlovas on a separate baking sheet (bake them at a separate time).
  7. On a low rack in the oven, bake for an hour. Turn off the heat, crack open then oven door, and let the pavlova cool slowly (leaving it in the oven). Once cooled, remove
  8. Place them in the oven and cook for 1 hour and 15 mins then turn off the heat and let the pavlova cool in the oven slowly. Set aside.

Mascarpone Whipped Cream

  1. If your pavlova rounds are larger than 10″, make a double batch of my mascarpone whipped cream (or if you just really, really love whipped cream like I do).
  2. Carefully remove pavlova from parchment paper and place one of the rounds on a serving platter/cake stand. Top with whipped cream, then add the second round. Top with whipped cream, fresh fruit and/or sugared cranberries. Serve and enjoy!

  • Category: Dessert
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