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Lavender Lemon Pavlova with Mascarpone Cream & Ruby Berries

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A delicate pavlova with a hint of lavender, topped with creamy mascarpone and fresh berries.

Ingredients

Scale
  • For the Lavender Pavlova Shell:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tsp dried culinary lavender, finely ground
  • For the Mascarpone Cream:
  • 1 cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • For the Ruby Berry Topping:
  • 1 cup strawberries, halved
  • 1 cup raspberries
  • 1/2 cup blueberries
  • 2 tbsp honey
  • 1 tsp lemon juice
  • For Garnish (optional):
  • 1 tbsp dried lavender buds
  • 1 tsp lemon zest
  • Fresh mint leaves

Instructions

  1. Preheat oven to 250°F (120°C) and line a baking tray with parchment paper.
  2. Whip egg whites until soft peaks form, then gradually add sugar until glossy and stiff peaks develop.
  3. Fold in cornstarch, vinegar, vanilla, and ground lavender gently to maintain volume.
  4. Shape meringue into a round pavlova shell on the baking tray, creating a slight well in the center.
  5. Bake for 1 hour, then turn off oven and let it cool completely inside to dry out.
  6. Whip mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest until smooth and airy.
  7. Mix berries with honey and lemon juice and let them sit for 10 minutes to release juices.
  8. Assemble by spreading mascarpone cream over the cooled pavlova shell.
  9. Top with ruby berries and drizzle with any remaining juices.
  10. Finish with lavender buds, lemon zest, and fresh mint leaves.
  11. Serve immediately for a crisp shell and creamy center.

Nutrition

Find it online: https://cheerychop.com/lavender-lemon-pavlova-recipe-2/