Pavlova with Mascapone and Red Berries

Pavlova with Mascapone and Red Berries

Pavlova with mascarpone and red berries

Surprise your guests with this Pavlova with Mascarpone and Red Berries for dessert.

  • 2 hrs
  • Makes 8 meringues
  • Difficult


  • 4 egg whites
  • 250g castor sugar
  • 15ml cornflour


  • 310ml white wine
  • 200ml castor sugar
  • 2 strawberries, hulled
  • 250ml mascarpone
  • red berries, to serve


  1. Preheat oven to 220°C. Line a baking tray with wax paper.
  2. Beat the egg whites until they form stiff, but not dry, peaks. Add the sugar a spoonful at a time and keep beating until you have a thick glossy consistency. Add the cornflour and beat well.
  3. Spoon 8 large individual dollops of the meringue mixture onto the tray. Place into the hot oven and immediately turn the heat down to 140°C. Bake the pavlovas for about an hour and a half. They will rise slowly and turn a lovely caramel colour with a crisp meringue look. The insides will be light and marshmallowy… almost like a fairy cake! Remove from the oven and cool.
  4. For the syrup, bring the wine and sugar to a boil. Add the strawberries and reduce the mixture to a syrupy consistency. Remove the strawberries and discard. The syrup will be a delicious pink colour.
  5. Place each pavlova on a pretty plate, spoon a dollop of mascarpone on top, heap some red berries around and drizzle with the syrup.


Use a little less sugar than usual as it makes for a lighter meringue.

Magazine issue date: February, 2016