Description
This Cherry & Mascarpone Cream Pavlova Roulade is a delicate and elegant dessert featuring a light, crispy pavlova base rolled with a creamy mascarpone filling and fresh cherries. Finished with crunchy almonds and a dusting of icing sugar, it’s perfect for special occasions or a stunning weekend treat.
Ingredients
Scale
Mascarpone Cream
- ¾ cup / 200 g mascarpone
- 1 ¼ cup / 310 ml full cream
- 3 tablespoons icing sugar (confectioner’s sugar)
Pavlova
- 4 large egg whites (from size 7 eggs)
- ¾ cup / 170 g castor sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla paste or extract (optional: replace with ½ teaspoon rose water or orange blossom water)
Fruit & Garnish
- 400 g fresh cherries (about 2 cups when stoned & halved)
- ¼ cup / 25 g sliced almonds
- Icing sugar (to dust)
- Mint sprigs or angelica leaves (for garnish, optional)
Instructions
- Make the Mascarpone Cream: In a medium-sized bowl, combine mascarpone, full cream, and icing sugar. Use an electric beater to whip the mixture until smooth and lump-free. Set aside.
- Prepare the Pavlova Tin and Oven: Lightly spray a 33 x 23 cm Swiss roll tin with non-stick cooking spray and line it with non-stick baking paper. Spray the paper lightly as well. Cut an additional piece of baking paper of similar size for later use. Place an oven rack just below the center and preheat the oven to 150°C fan bake/convection or 170°C conventional, set on bake.
- Separate Egg Whites: Carefully separate the egg whites from the yolks into a large bowl, ensuring no yolk contaminates the whites.
- Whip Egg Whites: Using an electric beater on medium-high speed, beat the egg whites until stiff peaks form.
- Add Sugar Gradually: Reduce the beater speed to medium and add 1 tablespoon of castor sugar at a time, beating thoroughly between each addition until the mixture is stiff, glossy, and tripled in volume.
- Fold in Dry Ingredients and Flavoring: Gently fold the white vinegar, cornflour, and vanilla extract (or rose water/orange blossom water) into the meringue using a spatula, taking care not to deflate it.
- Transfer and Bake: Spoon the meringue into the lined Swiss roll tin, spreading gently without pressing down to keep the air in. Bake for 12-15 minutes until light golden brown and the center feels firm to touch.
- Cool and Flip Pavlova: Let the pavlova cool in the tin for 10 minutes. Dust the extra baking paper with icing sugar and invert the pavlova onto it. Carefully peel off the baking paper from the underside and allow it to cool completely.
- Prepare Cherries: While the pavlova cools, set aside 8 cherries with stems for decoration. Stone and halve the remainder.
- Assemble the Roulade: Spread half of the mascarpone cream evenly over the cooled pavlova. Press the halved cherries into the cream somewhat randomly. Sprinkle sliced almonds over, reserving about 1 tablespoon for decoration.
- Roll and Chill: Using the baking paper to guide it, carefully roll the pavlova from the long side into a roulade, being careful not to crack it. Wrap tightly in the paper with the seam underneath and refrigerate for at least 1 hour or overnight to set.
- Decorate and Serve: When ready to serve, trim the roulade’s ends neatly with a serrated knife. Pipe or spoon the remaining mascarpone cream over the top using a large star nozzle for a decorative finish. Sprinkle the reserved almonds and arrange the 8 reserved cherries evenly on top. Dust with icing sugar and garnish with mint or angelica leaves. Slice between cherries and serve with dessert forks.
- Storage: Cover loosely with cling wrap so as not to flatten the cream or cherries. Store refrigerated and consume within 3 days.
Notes
- Ensure the pavlova is completely cool before spreading the cream to prevent sweating and sogginess.
- Use a cherry stoner for quicker preparation, or carefully remove pits manually.
- For a floral twist, substitute vanilla with rose water or orange blossom water.
- Handle the pavlova gently during rolling to avoid cracks.
- Keep refrigerated once assembled for best texture and freshness.
- Can be prepared a day ahead for convenience.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of roulade)
- Calories: 320
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
