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Pavlova Wreath with Mascarpone Whipped Cream and Fresh Berries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

This Pavlova Wreath is a stunning dessert featuring a crisp and glossy meringue base piped into a wreath shape, baked to perfection, and topped with luxurious mascarpone whipped cream, a vibrant raspberry coulis, and an assortment of fresh berries and mint leaves. Perfect for special occasions, this recipe showcases a delightful combination of textures and flavors, balancing sweet, tart, and creamy elements.

Ingredients

Meringue

  • 5 large Egg Whites (approx 150 grams)
  • 300 g Caster Sugar (or superfine granulated sugar)
  • 6 g (1 1/2 teaspoon) Cream of Tartar (or white vinegar)
  • 15 g Cornstarch

Mascarpone Whipped Cream

  • 120 ml Heavy / Thickened Cream (min 30% fat content)
  • 30 g Powdered Sugar (or icing sugar)
  • 1 teaspoon Vanilla Paste
  • 120 g Mascarpone

Raspberry Coulis

  • 120 g Raspberries (fresh or frozen, thawed and drained)
  • 40 ml Caster Sugar
  • 15 ml Lemon Juice

Topping & Garnish

  • 300 to 400 g Fresh Berries or seasonal fruits (a mix of strawberries, raspberries, blueberries, cherries)
  • Fresh Mint Leaves (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 100°C (215°F). On a piece of parchment paper, draw a 20 cm (8 inch) wide circle, flip the paper to avoid piping on the pen mark, and place it on a flat baking sheet.
  2. Whip Egg Whites: Place egg whites in the stand mixer bowl with a whisk attachment. Whip on medium speed for 3–5 minutes until volume doubles and whites turn white, just before soft peaks form.
  3. Add Sugar Gradually: With mixer on medium low speed, add sugar tablespoon by tablespoon, waiting 10–15 seconds between additions to fully incorporate. Scrape bowl edges if needed until all sugar is added.
  4. Whip to Stiff Peaks: Increase speed to medium high/high and whip for another 3–5 minutes until stiff, glossy peaks form and sugar has completely dissolved.
  5. Incorporate Dry Ingredients: Add cornstarch and cream of tartar. Whip on medium low speed for about 1 minute to mix thoroughly.
  6. Pipe Meringue Wreath: Transfer meringue to a large piping bag fitted with a 1.5 cm open star tip. Pipe 4 large mounds on the drawn circle at north, south, east, and west points, about 5 cm tall and 8 cm wide each.
  7. Fill Spaces: Pipe 4 more mounds between existing ones to form an 8-mound wreath. Use leftover meringue to fill any gaps.
  8. Smooth Surface: Using the back of a spoon or offset spatula, lightly smooth the outer surface to create a flat surface connecting the mounds.
  9. Bake Meringue: Place the baking sheet on the lowest oven rack. Bake for 45 minutes to 1 hour until the pavlova is dry and hard to the touch. Avoid yellowing; if it occurs, turn off oven and let it cool inside for around 2 hours to room temperature.
  10. Make Mascarpone Whipped Cream: In a mixing bowl, whip cold heavy cream, powdered sugar, and vanilla paste on medium speed for about 5 minutes until soft peaks form. Add mascarpone and whip on medium to medium-high speed for 2 minutes until stiff peaks form. Cover and refrigerate if not used immediately.
  11. Prepare Raspberry Coulis: In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over low to medium heat without boiling for 10–15 minutes until thickened into a compote. Blend with an immersion blender until smooth, then strain through a sieve to remove seeds. Refrigerate if not used immediately.
  12. Prepare Fruit: Wash and dry all fruits. Cut strawberries and raspberries in half; keep blueberries whole and cherries with stems for color and volume.
  13. Assemble Pavlova: Place the cooled pavlova wreath on a cake stand. Dollop and spread mascarpone whipped cream evenly over the top.
  14. Add Coulis: Generously drizzle raspberry coulis over the whipped cream, allowing it to drip down the sides.
  15. Decorate with Fruit: Press large fruit pieces (strawberries, raspberries) into the cream and coulis to evenly cover. Fill smaller spaces with cherries and blueberries.
  16. Garnish: Finish with fresh mint leaves on top for a vibrant touch.
  17. Serve: Serve immediately for best texture and flavor.

Notes

  • Ensure sugar is fully dissolved in the meringue to avoid graininess—test by rubbing a little meringue between fingers; it should feel smooth.
  • Flipping the parchment paper before piping prevents ink marks from contaminating the meringue surface.
  • Pipe the mounds with consistent size to create a neat wreath shape; small gaps can be filled with leftover meringue.
  • If using frozen raspberries for coulis, thaw and drain to remove excess liquid before cooking.
  • Pavlova is best served immediately to maintain crispness; storing in the fridge after assembly may cause the meringue to soften.

Find it online: https://dishmelt.com/pavlova-wreath-with-mascarpone-whipped-cream-and-fresh-berries-recipe/