Cherry Mascarpone Pavlova Roll Recipe

If you’re craving an elegant yet surprisingly easy dessert, you’ve gotta try my Cherry Mascarpone Pavlova Roll Recipe. It’s one of those recipes that feels fancy but is totally doable—and the combination of fluffy pavlova meringue, creamy mascarpone, and fresh cherries just melts in your mouth. When I first made this, my family went crazy for it, and I’ve kept coming back to it ever since. If you want to wow your guests or just treat yourself, keep reading because this pavlova roll is seriously fan-freaking-tastic.

this Recipe

Ingredients You’ll Need

This Cherry Mascarpone Pavlova Roll Recipe uses simple ingredients that come together in a lovely harmony. The key is great-quality mascarpone and fresh cherries—trust me, they make a difference. Also, if you can get good vanilla paste, that extra depth lifts the cream beautifully.

• Mascarpone: Look for full-fat for the richest, creamiest texture.
• Full Cream (Heavy Cream): Use fresh cream with high fat content for better whipping and stability.
• Icing Sugar (Confectioner’s Sugar): This sweetens the cream gently without any graininess.
• Egg Whites: Make sure there’s no yolk mixed in; it helps to achieve those perfect stiff peaks for the pavlova.
• Castor Sugar: It’s finer than granulated sugar, making your meringue smoother and more stable.
• White Vinegar and Cornflour: These are the secret to that perfect pavlova texture—soft inside, crispy outside.
• Vanilla Paste or Extract: Adds warmth and aroma to both the meringue and cream.
• Fresh Cherries: Fresh and ripe cherries make all the difference—pitted and halved for the filling.
• Sliced Almonds: For a bit of crunch and a nutty note that brightens the whole dessert.

Variations

I love to keep this Cherry Mascarpone Pavlova Roll Recipe pretty classic, but sometimes I like to switch things up a bit. Feel free to make it your own with these tweaks—I’m all for making recipes fit your mood and pantry!

• Rose or Orange Blossom Water: I once replaced vanilla with rose water, and it gave the pavlova an elegant, floral subtlety that wowed everyone.
• Other Fruits: Blueberries or raspberries can be a fantastic alternative if cherries aren’t in season; just adjust the quantity so the roll isn’t too wet.
• Nut-Free Option: Omit the almonds if you’re serving friends with nut allergies, or swap them with toasted coconut flakes for crunch.
• Chocolate Drizzle: For a decadent finish, drizzle some melted dark chocolate on top before serving—total crowd-pleaser.

How to Make Cherry Mascarpone Pavlova Roll Recipe

Step 1: Whip Up the Luxurious Mascarpone Cream

Start by combining the mascarpone, full cream, and icing sugar in a bowl. I use an electric beater and whip it until completely smooth and lump-free—this cream is what makes the roll irresistibly silky. Set this aside; you’ll spread half on the pavlova later.

Step 2: Prepare Your Pavlova Base Like a Pro

First things first: spray your Swiss roll tin with non-stick spray and line it with baking paper, then spray the paper again. This little double layer trick makes removing the pavlova a breeze later on. Set your oven rack in the middle—essential for even cooking—and preheat to the right temperature.

Separate your eggs carefully—remember, even a tiny yolk can stop your whites from whipping properly. Beat your egg whites to stiff peaks, but here’s a tip: add your castor sugar one tablespoon at a time, beating thoroughly between additions. This slow sugar integration makes all the difference for a glossy, firm meringue that won’t collapse.

Gently fold in vinegar, cornflour, and vanilla (or your chosen rose/orange water). Spread the mixture gently into your tin, being careful not to push it down or knock out the precious air—this is what keeps the pavlova light.

Bake for 12–15 minutes until it turns a lovely light golden color and feels firm but not rock-hard. Let it cool in the tin for 10 minutes while you get the cherries ready.

Step 3: Flip, Cool, and Add the Fruit Magic

Here’s where a dusting of icing sugar on an extra sheet of baking paper comes in handy. Flip the pavlova carefully onto the sugared paper, peel off the original paper, and let it cool thoroughly—it’s key to prevent sweating when you roll it.

Stone and halve your cherries—I use a cherry stoner, but if you don’t have one, cutting around the pip and twisting the fruit apart works like a charm. Save 8 cherries whole for decorating the top later.

Step 4: Assemble and Roll with Confidence

Spread half of your mascarpone cream over the pavlova evenly but not too thickly. Then sprinkle those cherry halves all over in a lovely rustic fashion—no need for perfection here; that’s part of its charm. Dot with most of your sliced almonds, reserving a small amount for decoration.

Now, the fun part! Using the baking paper to guide you, start rolling the pavlova along the long edge. Don’t rush—rolling tightly once, then pulling back the paper to assist with the rest helps retain the beautiful shape without cracking. Seal the seam underneath, wrap it up tightly, and pop it in the fridge for at least an hour or overnight if you can hold off.

Step 5: Final Touches for That Wow Factor

When you’re ready to serve, trim the edges with a serrated knife for a neat finish. Pipe or spread the remaining mascarpone cream using a star nozzle or a spatula and scatter your reserved almonds on top. Arrange the reserved whole cherries artistically, dust with a little icing sugar, and add fresh mint or angelica leaves for that final pop of color and aroma.

Slice gently between cherries to serve with pretty dessert forks and prepare for compliments!

How to Serve Cherry Mascarpone Pavlova Roll Recipe

Garnishes

I usually garnish with fresh cherries (of course!) and a sprinkle of sliced almonds because the crunch is the perfect contrast to the creamy softness. I’ve also grown fond of adding a few sprigs of fresh mint or angelica leaves—both add a lovely herbal note and make the whole thing feel special and vibrant.

Side Dishes

Honestly, this pavlova roll is so rich and luscious that it shines best on its own or with a simple cup of coffee or tea. But if you want to get a bit fancy, a small bowl of lightly whipped cream or some fresh berries on the side can complement the flavors wonderfully.

Creative Ways to Present

For birthdays or special dinners, I’ve served this pavlova roll sliced on a long, rustic wooden board with extra fresh cherries scattered around and a drizzle of homemade cherry coulis. Another time, I piped rosettes of mascarpone cream and decorated them with edible flowers for a garden party feel—everyone was impressed, and honestly, it was so fun to make.

Make Ahead and Storage

Storing Leftovers

Once your Cherry Mascarpone Pavlova Roll is assembled, keep it tightly wrapped in the fridge (I use cling wrap loosely over the top to avoid squashing the cherries and cream). It will stay fresh and delicious for up to 3 days—perfect for leftovers if you’re lucky enough to have any. The flavors actually meld together nicely after a day, so it tastes even better the next day.

Freezing

Freezing works okay if you’re in a pinch, but I’ve found pavlova’s texture can get a bit chewy after thawing. If you want to freeze, wrap it tightly in plastic wrap and foil, freeze for up to a month, and thaw slowly in the fridge. For best results, consider freezing unfilled pavlova and freshening with cream and cherries after thawing.

Reheating

Since this is best served chilled, I don’t recommend reheating. Instead, take it out of the fridge 15 minutes before serving to take the chill off, which lets all the flavors shine without melting the cream. It’s honestly perfect just as it is!

FAQs

Final Thoughts

I absolutely love how this Cherry Mascarpone Pavlova Roll Recipe always wins hearts every time I make it. There’s something about that light pavlova shell combined with the luscious mascarpone and bright cherries that makes every bite a little celebration. Whether you’re a seasoned baker or just looking for a beautiful dessert to share, I promise this roll will become one of your favorites too. So grab those cherries, get your mixing bowl ready, and make a dessert that’ll have everyone asking for seconds!

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