Ingredients
Scale
- For the Lavender Pavlova Shell:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 tsp dried culinary lavender, finely ground
- For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- For the Ruby Berry Topping:
- 1 cup strawberries, halved
- 1 cup raspberries
- 1/2 cup blueberries
- 2 tbsp honey
- 1 tsp lemon juice
- For Garnish (optional):
- 1 tbsp dried lavender buds
- 1 tsp lemon zest
- Fresh mint leaves
Instructions
- Preheat oven to 250°F (120°C) and line a baking tray with parchment paper.
- Whip egg whites until soft peaks form, then gradually add sugar until glossy and stiff peaks develop.
- Fold in cornstarch, vinegar, vanilla, and ground lavender gently to maintain volume.
- Shape meringue into a round pavlova shell on the baking tray, creating a slight well in the center.
- Bake for 1 hour, then turn off oven and let it cool completely inside to dry out.
- Whip mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest until smooth and airy.
- Mix berries with honey and lemon juice and let them sit for 10 minutes to release juices.
- Assemble by spreading mascarpone cream over the cooled pavlova shell.
- Top with ruby berries and drizzle with any remaining juices.
- Finish with lavender buds, lemon zest, and fresh mint leaves.
- Serve immediately for a crisp shell and creamy center.
Nutrition
- Calories: 310
- Sugar: 30g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 5g