| | Berry and mascarpone pavlova
Berry and mascarpone pavlova
Berry and mascarpone pavlova 4.3-5 9
  • Calories: 2103 kj
  • Fat: 27g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 150C/130C fan forced. Draw a 19cm circle on 2 sheets of baking paper. Turn them over and place on 2 large greased baking trays.
  2. Stir the cornflour, lemon juice and 1/2 cup sugar in a small bowl until combined. Set aside. Use electric beaters with the whisk attachment to whisk the egg whites in a bowl until stiff peaks form. Gradually add the remaining sugar, 1 tbs at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is dissolved. Stir a large spoonful of meringue into the lemon mixture until combined and the mixture is looser. Fold the lemon mixture through the rest of the meringue until combined.
  3. Divide the meringue mixture between the circles on the prepared trays and use a palette knife to shape into two discs. Bake for 10 minutes and then reduce the oven temperature to 110C/90C fan forced. Bake for a further 1 hour or until the pavlovas are dry to the touch. Turn the oven off and leave the pavlovas in the oven to cool.
  4. Meanwhile, for the topping, place berries in a bowl. Sprinkle with sugar and add lemon juice. Set aside for 25 minutes or until the berries release their juices.
  5. Use electric beaters to beat the cream and mascarpone in a bowl until stiff peaks form.
  6. Place a pavlova on a serving plate. Top with half the cream mixture. Carefully place the remaining pavlova on top. Spread with the remaining cream mixture. Decorate with the macerated berries and drizzle with the berry liquid.
Time for preparing:
70 min.


  • 2 tablespoons gluten-free cornflour
  • 3 teaspoons fresh lemon juice
  • 500g (2 1/3 cups) caster sugar
  • 6 egg whites
  • Topping
  • 125g punnet fresh raspberries
  • 125g punnet blueberries
  • 125g punnet blackberries
  • 90g caster sugar
  • 1 lemon, juiced
  • 400ml thickened cream
  • 250g mascarpone, at room temperature