Description
This Cherry & Mascarpone Cream Pavlova Roulade is a delightful dessert featuring a light and airy pavlova base rolled with a creamy mascarpone filling and fresh, juicy cherries. Topped with sliced almonds and dusted with icing sugar, this roulade is perfect for special occasions or an elegant treat.
Ingredients
Scale
Mascarpone Cream
- ¾ cup / 200 g mascarpone
- 1 ¼ cup / 310 ml full cream
- 3 tablespoons icing sugar (confectioner’s sugar)
Pavlova
- 4 large egg whites (from size 7 eggs)
- ¾ cup / 170 g castor sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornflour
- 1 teaspoon vanilla paste or extract (or ½ teaspoon rose water or orange blossom water, optional)
- 400 g fresh cherries (about 2 cups when stoned and halved)
- ¼ cup / 25 g sliced almonds
Also
- Icing sugar, to dust
- Mint sprigs or angelica leaves, for garnish (optional)
Instructions
- Make Mascarpone Cream: In a medium bowl, combine mascarpone, full cream, and icing sugar. Use an electric beater to whip the mixture until smooth and lump-free. Set aside.
- Prepare Pavlova Tin: Lightly spray a 33 x 23 cm Swiss roll tin with non-stick cooking spray and line it with non-stick baking paper. Spray the paper lightly and cut an extra piece of similar size to use later.
- Preheat Oven: Place an oven rack just below the center of the oven. Preheat the oven to 150°C fan bake (170°C conventional) on bake setting.
- Separate Egg Whites: Carefully separate the egg whites into a large clean bowl, ensuring no yolk remains.
- Beat Egg Whites: Using an electric beater on medium-high, beat the egg whites until stiff peaks form.
- Add Sugar Gradually: Reduce speed to medium and add castor sugar one tablespoon at a time, beating well after each addition. Continue until mixture is stiff, glossy, and tripled in size.
- Fold in Dry Ingredients: Using a spatula, gently fold in the white vinegar, cornflour, and vanilla paste or extract (or rose water/orange blossom water if used).
- Spread Meringue: Transfer the meringue to the lined Swiss roll tin. Spread evenly without pushing down too much to retain air.
- Bake Pavlova: Bake for 12-15 minutes until the pavlova is lightly golden and firm to touch in the center.
- Cool Slightly: Allow the pavlova to cool in the tin for 10 minutes.
- Flip Pavlova: Dust the extra baking paper with icing sugar and place it on a clean surface. Carefully flip the pavlova upside down onto the paper and peel off the original baking paper. Let it cool completely to prevent sweating during rolling.
- Prepare Cherries: While cooling, set aside 8 cherries whole with stems. Stem and stone the remaining cherries, halving them.
- Assemble Roulade: Spread half of the mascarpone cream evenly over the cooled pavlova. Distribute halved cherries gently over the cream.
- Add Almonds: Scatter sliced almonds on top, reserving about 1 tablespoon for decoration.
- Roll Pavlova: Using the baking paper to guide, roll the pavlova lengthwise fairly tightly once. Pull back the paper and continue rolling until fully rolled. Tuck the seam underneath.
- Chill Roulade: Wrap the roulade securely in the baking paper and refrigerate for at least one hour or overnight to set.
- Trim Ends: When ready to serve, thinly trim the ends with a serrated knife for a neat appearance.
- Decorate Top: Using a large star nozzle, pipe remaining mascarpone cream over the top or spoon and spread it thickly.
- Add Final Touch: Scatter the reserved almonds over the cream and arrange the whole cherries on top (one cherry per slice). Dust with icing sugar and garnish with mint sprigs or angelica leaves if desired.
- Serve: Slice between cherries and serve with dessert forks. Store loosely covered in the fridge for up to 3 days.
Notes
- Ensure the pavlova is completely cool before rolling to avoid condensation and sogginess.
- Use fresh, ripe cherries for best flavor and texture.
- If desired, replace vanilla with rose water or orange blossom water for a floral note.
- Rolling the pavlova with the baking paper helps prevent cracking and breaking.
- Keep the roulade refrigerated and consume within 3 days for optimal freshness.
- Use a serrated knife to slice for clean cuts without damaging the delicate pavlova.
Nutrition
- Serving Size: 1 slice (approx. 1/8 roulade)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
