RECIPES

Berry Pavlova with Mascarpone Whipped Cream

Berry Pavlova with Mascarpone Whipped Cream
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Active Time
50 Minutes
Servings
6-8

Ingredients

Meringue:

Whipped Mascarpone Cream:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.

Instructions

Meringue:

  1. Place egg whites in large bowl; let stand at room temperature for 30 minutes.
  2. Heat oven to 275°F. Line an 18 x 13-inch baking pan with parchment paper. Trace a circle onto paper, using 9-inch plate as a guide. Flip paper over. 
  3. Combine sugar and cornstarch in small bowl. Add the 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.
  4. 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 for 60-70 minutes or until outside is crisp and lightly browned. Turn off oven; leave meringue inside with door cracked open to cool completely or at least 1 hour.

Whipped Mascarpone 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 the refrigerator.
  2. Carefully remove meringue from parchment; place on serving platter. Spread whipped mascarpone cream over meringue. Top with raspberries. Dust with confectioners’ sugar, and garnish with mint if desired. Serve immediately.
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