Print

Lavender Lemon Pavlova with Mascarpone Cream & Ruby Berries

Print Recipe

A delicate lavender-infused pavlova topped with creamy mascarpone and a medley of ruby berries.

Ingredients

Scale
  • For the Pavlova:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp dried culinary lavender, finely ground
  • 1 tsp lemon zest
  • For the Mascarpone Cream:
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • For the Ruby Berries:
  • 1 cup strawberries, halved
  • 1/2 cup raspberries
  • 1/2 cup cherries, pitted and halved
  • 1 tbsp honey
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Fresh lavender sprigs
  • Lemon zest
  • Powdered sugar dusting

Instructions

  1. 1. Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
  2. 2. Whip egg whites until soft peaks form.
  3. 3. Gradually add sugar, continuing to whip until stiff, glossy peaks form.
  4. 4. Fold in vinegar, cornstarch, vanilla, lavender, and lemon zest.
  5. 5. Shape into a round pavlova base on the baking tray.
  6. 6. Bake for 1 hour 15 minutes, then turn off oven and let cool completely inside.
  7. 7. In a bowl, whip mascarpone, cream, powdered sugar, vanilla, and lemon juice until thick and fluffy.
  8. 8. Toss berries with honey and lemon juice and let sit for 10 minutes.
  9. 9. Spread mascarpone cream over cooled pavlova.
  10. 10. Spoon ruby berries over the top.
  11. 11. Garnish with lavender, lemon zest, and a light dusting of powdered sugar.
  12. 12. Serve immediately.

Notes

Pavlova is best served immediately after assembling to maintain crispness. Dried lavender should be culinary grade; adjust amount to taste.

Nutrition

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