Berry Pavlova with Wisconsin Mascarpone Whipped Cream

Berry Pavlova with Mascarpone Whipped Cream

If the pavlova isn’t in your homemade dessert repertoire, it’s time to give it a try. This simple, meringue-based dessert couldn’t be simpler to prepare. Top it with fresh raspberries and Wisconsin mascarpone whipped cream and get ready for rave reviews.

With the rich creaminess of the mascarpone cream, the airy crunch of the pavlova and the tangy sweetness of the raspberries, you’ll wonder where this dessert has been all your life.

And once you try the luscious mascarpone cream, you’ll want to put it on everything. (Go right ahead. We won’t judge.) We used mascarpone cheese from Crave Brothers Farmstead Cheese in Waterloo, Wisconsin.

To make this showstopping pavlova, check out our how-to video and get the full recipe below.

Berry Pavlova with Wisconsin Mascarpone Whipped Cream
Servings: 6

For Meringue:
6 extra-large egg whites
1 1/2 cups sugar
2 teaspoons cornstarch
1 1/2 teaspoons white wine vinegar
1 teaspoon vanilla extract
Pinch salt
For Mascarpone Whipped Cream
3 cups cold heavy cream
3 tablespoons sugar
2 1/2 teaspoons vanilla extract
2 cups (16 ounces) Wisconsin mascarpone cheese
For Garnishes:
3-4 cups fresh raspberries
Confectioners’ sugar, optional
Fresh mint, optional
For meringue:
Place egg whites in large bowl; let stand at room temperature for 30 minutes.
Heat oven to 275°F. Line 13×18-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:
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:
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.

Want even more recipes and pairings for your end-of-summer gatherings? Check out the latest issue of Grate. Pair. Share.