Ingredients
Scale
- For the Pavlova:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
- For the Mascarpone Cream:
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- For the Velvet Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the Ruby Glaze:
- 1/2 cup cherry preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh cherries
- White chocolate curls
- Edible silver dust
- Fresh mint leaves
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
- Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla extract.
- Spread the meringue into the prepared circle, creating a shallow well in the center.
- Bake for 75–90 minutes until crisp on the outside. Turn off the oven and let the pavlova cool completely inside with the door slightly open.
- Meanwhile, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until the cherries soften and release their juices. Cool completely.
- Whip mascarpone cheese, heavy cream, powdered sugar, and vanilla bean paste until thick, smooth, and fluffy.
- Warm cherry preserves, honey, water, and lemon juice until smooth and glossy. Let cool slightly.
- Transfer the cooled pavlova to a serving platter. Fill the center with mascarpone cream and spoon the cherry topping over it.
- Drizzle generously with the ruby glaze.
- Garnish with fresh cherries, white chocolate curls, edible silver dust, and mint leaves. Serve immediately.
Nutrition
- Calories: 345
- Sugar: 34g
- Fat: 20g
- Carbohydrates: 38g
- Protein: 4g