RECIPES

Berry Pavlova with Mascarpone Whipped Cream

Wisconsin Cheese Berry Pavlova with Mascarpone Whipped Cream  Recipe
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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 a large bowl; let stand for 30 minutes at room temperature.
  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 a 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 in the center of the traced circle; smooth out to build up edges. Place pan in the oven. Reduce oven temperature to 250°F. Bake for 60-70 minutes or until outside is crisp and lightly browned. Turn off the 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. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.
  2. Carefully remove meringue from parchment; place on a 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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