Experience the enchanting flavors of the forest with this exquisite Forest Pavlova, a dessert that combines the lightness of meringue with the rich, creamy textures of mascarpone and the tart sweetness of berries. This pavlova is not just a treat for the taste buds but a feast for the eyes, boasting vibrant colors and a delightful array of textures.
Why You’ll Love This: The Forest Pavlova is a masterful blend of simplicity and elegance. The crisp outer shell of the meringue gives way to a marshmallow-like center, complemented by a creamy mascarpone and berry topping. It’s a dessert that balances sweetness with the tartness of fruit, making it an irresistible addition to any weekend gathering.
Perfect Occasion: This pavlova is perfect for weekend indulgences, special occasions, or any time you want to impress guests. Its stunning presentation and refreshing flavors make it ideal for spring and summer gatherings, outdoor picnics, or as a sophisticated finale to a dinner party.
Decoration Tips: For a beautiful presentation, arrange fresh berries like blueberries and raspberries atop the berry compote in a generous, artistic fashion. Edible flowers or mint leaves can add a touch of elegance and color contrast. Serve on a chic serving plate to elevate the dessert’s appearance further.
Recipe:
Meringue Base:
- In a bowl, whisk 5 room temperature egg whites with a pinch of salt until nearly stiff. Gradually add 250g of fine sugar, tablespoon by tablespoon, continuing to whisk and pausing between additions. Once the sugar is undetectable to the touch, the meringue is ready. Incorporate 1 tablespoon of lemon juice and 1 teaspoon of cornstarch, mixing gently.
Baking:
- Draw a 22 cm circle on parchment paper, flip it ink-side down on a baking tray to avoid transfer, and secure the edges with a dab of meringue if needed. Spread the meringue within the circle, forming a well in the center and sculpting the edges with a spoon for texture.
- Preheat the oven to 120°C with convection. Bake the meringue for 20 minutes, then reduce the temperature to 90°C and continue to dry for about 3 hours. Allow to cool in the oven, then on a countertop.
Cream Filling:
- Combine 250g mascarpone, 250 ml of chilled heavy cream (36% or 30%), and 1 tablespoon of powdered sugar. Whip to a thick cream, then gently fold in half a cup of thawed berries, leaving streaks for a marbled effect.
Berry Compote:
- Heat half a cup of berries with 1 tablespoon of lemon juice and 1 teaspoon of sugar. Mix a flat teaspoon of cornstarch with a little water and add to the berries once they release their juices, stirring until thickened. Cool before using.
Assembly:
- Spread the mascarpone cream over the cooled meringue base. Top with the cooled berry compote and garnish with fresh blueberries and raspberries.
This Forest Pavlova is a symphony of flavors and textures, making it a memorable dessert for any occasion. Enjoy the combination of crispy, chewy meringue, creamy filling, and the fresh burst of berries in every bite.
