Experience the ethereal delight of this Summer Berry Pavlova, an elegant dessert that combines a crisp yet marshmallow-soft meringue base with a luxurious mascarpone and cream topping, garnished with an abundance of fresh berries. The tartness of the lemon zest and juice infused in the meringue perfectly balances the sweetness, creating a dessert as refreshing as it is beautiful.
Why You’ll Love This:
The light and airy meringue provides a delicate contrast to the rich, smooth mascarpone cream, creating a heavenly texture combination that melts in your mouth. Topped with fresh strawberries, raspberries, and blueberries, this pavlova not only bursts with vibrant flavors but also offers a stunning visual presentation that is sure to impress at any gathering.
Perfect Occasion:
This Summer Berry Pavlova is the perfect centerpiece for spring and summer celebrations such as garden parties, weddings, or family gatherings. It’s also a fabulous choice for festive occasions like Easter, Mother’s Day, or any event where a show-stopping, light dessert is desired.
Decoration Tips:
Arrange the berries artistically on top of the mascarpone cream for a vibrant display of color. You can also add edible flowers or mint leaves for an extra touch of elegance. For a glossy finish, drizzle the berries with a little honey or berry coulis before serving.
Ingredients:
- For the Meringue:
- 5 egg whites
- 250g sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- For the Topping:
- 250g mascarpone cheese
- 200ml heavy cream (30% fat)
- 40g powdered sugar
- Fresh strawberries, raspberries, and blueberries for garnish
Instructions:
- Prepare the Meringue:
- Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- Fold in the lemon zest, lemon juice, and cornstarch gently to keep the air in the meringue.
- Spoon the meringue onto the prepared baking sheet, forming a circle with a slight well in the center to hold the toppings later.
- Bake for about 1 to 1.5 hours or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside to prevent cracking.
- Make the Mascarpone Cream:
- In a mixing bowl, combine the mascarpone, powdered sugar, and heavy cream.
- Whip until the mixture is smooth and forms soft peaks.
- Assemble the Pavlova:
- Carefully place the cooled meringue on a serving dish.
- Spread the mascarpone cream evenly over the meringue base.
- Artfully arrange the strawberries, raspberries, and blueberries on top of the cream.
- Chill and Serve:
- Chill the pavlova in the refrigerator for at least an hour to allow the flavors to meld.
- Serve chilled, adding any last-minute decorations or garnishes before presenting.
Enjoy this stunning Summer Berry Pavlova, a dessert that promises not only to tantalize the taste buds but also to create a memorable visual impact at your next event!
