Cherry Mascarpone Pavlova Roulade Recipe

If you’re on the hunt for a dessert that truly wows guests but isn’t a headache to make, you’re going to adore this Cherry Mascarpone Pavlova Roulade Recipe. It’s this perfect dance of crispy, cloud-like pavlova wrapped around luscious mascarpone cream and juicy cherries that makes it both elegant and comforting. When I first tried this, I couldn’t believe how light yet decadent it tasted, and I promise once you take that first bite, you’ll be hooked too. Stick around because I’m sharing my best tips to nail it every single time.

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Ingredients You’ll Need

Getting your ingredients right is half the battle won, and this Cherry Mascarpone Pavlova Roulade Recipe calls for simple but quality components that shine together—fresh cherries, creamy mascarpone, crisp egg whites, and just a few pantry staples.

• Mascarpone: Opt for full-fat mascarpone for that rich, velvety texture that won’t curdle when whipped with cream.
• Full Cream: Fresh, cold full-cream dairy helps the cream mixture whip up nice and thick.
• Icing Sugar (Confectioner’s Sugar): Helps stabilize the cream and sweeten it gently without grittiness.
• Egg Whites: Make sure no yolk sneaks in—this is key for stiff, glossy meringue peaks.
• Castor Sugar: Its fine texture dissolves easily creating the perfect pavlova meringue.
• White Vinegar & Cornflour: These secret ingredients help keep the pavlova chewy inside and crisp outside.
• Vanilla Paste or Extract: Adds warmth and depth but you can experiment with floral notes like rose or orange blossom water.
• Fresh Cherries: Pitted and halved, their juicy sweetness makes all the difference.
• Sliced Almonds: For a delightful crunch and a touch of nuttiness on top.

Variations

One of the best things about this Cherry Mascarpone Pavlova Roulade Recipe is how you can make it your own depending on your mood or what’s in season.

• Flavor Twist: I love swapping the vanilla for a splash of rose water—it gives the roulade a delicate floral hint perfect for springtime gatherings.
• Seasonal Fruit: Replace cherries with sliced strawberries or passionfruit pulp to mix it up when cherries aren’t at their best.
• Nut-Free Version: Skip the almonds and sprinkle crushed freeze-dried berries instead for a vibrant topping that’s allergy-friendly.
• Extra Crunch: Toasted coconut flakes make a fabulous alternative to almonds if you want a tropical vibe.

How to Make Cherry Mascarpone Pavlova Roulade Recipe

Step 1: Whip up the luscious mascarpone cream

Start by beating mascarpone, full cream, and icing sugar together with an electric mixer until smooth and lump-free. I like to keep it whipped but still soft enough to spread easily—this cream is the richness that balances the pavlova’s crispness.

Step 2: Prepare your pavlova base with care

Line your Swiss roll tin with baking paper and lightly spray it to prevent sticking. The size matters—a 33×23 cm tray works best to get the right thickness.

Separate your eggs carefully. I learned early on it’s so crucial no yolk gets into the whites; even a little can stop them from whipping up properly. Beat the whites until stiff peaks form, then gradually add the castor sugar one tablespoon at a time while still beating—this slow process is key to that glossy meringue texture you want.

Once firm and shiny, gently fold in vinegar, cornflour, and your chosen flavoring (vanilla or rose water). This combo helps achieve the signature pavlova crunch with a marshmallow center.

Transfer your meringue to the tin and spread it gently without knocking out the air—you want it to stay as airy as possible for that melt-in-your-mouth texture.

Bake at 150°C fan bake or 170°C conventional for about 12-15 minutes until the pavlova has a light golden hue and the center feels firm but not hard. Then cool it upside down on a sugar-dusted sheet of paper—this step prevents sogginess and helps with rolling later.

Step 3: Get those cherries ready

While your pavlova cools, pit and halve the cherries. I use a cherry stoner—it’s a total game-changer and saves so much time. If you don’t have one, just twist the cherry around the pip and it comes out easily. Set a few whole ones aside for decorating later.

Step 4: Assemble and roll your pavlova roulade

Spread half your mascarpone cream over the pavlova base, then sprinkle the cherry halves all over the cream in a fun, “hickelty, pickelty” pattern—no need to be perfect here; rustic is charming. Scatter most of the sliced almonds for a nice crunchy contrast.

Now comes the fun part—roll it! Using the baking paper as your guide, roll the pavlova up fairly tightly but gently, making sure to keep that air inside. Pop it in the fridge, seam down, for at least an hour to help it set up nicely.

Step 5: Decorate and serve like a pro

Before serving, trim the ends for a neat finish and pipe or spread the remaining mascarpone cream over the roulade’s surface. Sprinkle the reserved almonds and arrange the whole cherries on top for that eye-catching, elegant touch. A light dusting of icing sugar and some fresh mint or angelica leaves take it over the top.

How to Serve Cherry Mascarpone Pavlova Roulade Recipe

Garnishes

I love topping the roulade with a few fresh mint sprigs or angelica leaves—it adds a lovely pop of green and a gentle fragrance that complements the cherries. Don’t forget that dusting of icing sugar for a picture-perfect, snow-kissed look.

Side Dishes

This roulade pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream on the side if you want to make it extra indulgent. For something lighter, a small fresh fruit salad with citrus zest balances the richness nicely.

Creative Ways to Present

For special occasions, I’ve served this roulade sliced into rounds with edible flowers sprinkled on top, which always gets compliments and looks stunning on a dessert platter. You can also pipe the mascarpone cream in decorative rosettes for extra elegance, or even drizzle a little cherry coulis or chocolate over the top for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to three days if wrapped loosely with cling wrap to avoid crushing the cherries or cream. I usually store it with the parchment paper still underneath, seam side down, to keep it neat and intact.

Freezing

I haven’t had great luck freezing the assembled roulade because the pavlova can get a bit soggy on thawing. Instead, I recommend assembling fresh for best texture, but you can freeze the pavlova base separately—just wrap it well and thaw gently before adding the cream and cherries.

Reheating

This isn’t a dessert you reheat per se, but letting slices sit at room temperature for 15-20 minutes before serving really enhances the mascarpone’s creaminess and the pavlova’s delicate sweetness.

FAQs

Final Thoughts

I absolutely love how this Cherry Mascarpone Pavlova Roulade Recipe comes together—it’s one of those desserts that looks like you’ve spent hours in the kitchen but actually feels effortless and joyful to create. Whenever I bring this roulade to family dinners, it disappears fast, and I think that’s because it hits that sweet spot between indulgence and freshness. If you want a charming dessert to impress friends or just treat yourself, give this recipe a go—you won’t regret it!

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