Red Fruit Pavlova

Ingredients

• 100 g egg whites (eggs at room temperature, about 3 whites)
• 85 g granulated sugar (granulated, white type)
• 2 g salt (a pinch)
• 85 g powdered sugar (sift before incorporation)
• 60 g strawberry purée (fresh strawberries blended)
• 40 g raspberry purée (fresh raspberries blended)
• 1 g pectin (powdered pectin for jam)
• 8 g lemon juice (about 1 teaspoon, fresh)
• 30 g sugar (for the jam) (granulated)
• 250 g heavy cream (30% fat cream, very cold)
• 50 g mascarpone (at room temperature)
• 1 vanilla bean (seeds scraped)
• 40 g sugar (for the whipped cream) (granulated)
• 200 g fresh strawberries (stemmed, halved)
• 100 g fresh raspberries (halved)
• 50 g currants (for decoration, whole)

Instructions

1. Prepare the French meringue

   Pour the egg whites and salt into the mixer bowl. Whisk on medium speed until they become frothy. Add the sugar in three additions, continuing to whisk until stiff peaks form. Gently fold in the sifted powdered sugar without deflating the whites.

   Time: PT15M

2. Pipe the meringue base

   Fill the pastry bag with the meringue using the 20 mm tip. On parchment paper, draw a 16 cm circle and pipe the meringue up to the edge of the circle.

   Time: PT10M

3. Form the meringue corona

   Pipe small meringue balls around the disk, then a second staggered row to create a petal effect.

   Time: PT5M

4. Bake the meringue

   Bake the meringue at 100 °C for 1 h 30 min. Do not open the oven door during the first 30 minutes.

   Time: PT1H30M

   Temperature: 100°C

5. Prepare the red fruit jam

   In a saucepan, pour the strawberry and raspberry purées. Add the sugar and pectin in a stream while whisking. Heat over medium heat until boiling, then remove from heat, stir in the lemon juice and let cool to room temperature.

   Time: PT15M

6. Cool the jam

   Allow the jam to rest until it reaches room temperature and becomes pliable.

   Time: PT30M

7. Prepare the vanilla mascarpone whipped cream

   In a cold bowl, combine the mascarpone, sugar and vanilla seeds. Whisk until the mixture is smooth, then add the very cold heavy cream and whisk until stiff peaks form.

   Time: PT10M

8. Cut the fresh fruit

   Stem the strawberries and halve them. Halve the raspberries as well. Reserve the whole currants for decoration.

   Time: PT5M

9. Assembly – first layer of whipped cream

   Pipe a generous layer of mascarpone whipped cream onto the top of the baked meringue, smoothing with a spatula.

   Time: PT5M

10. Add the red fruit jam

    Spread the red fruit jam over the whipped cream, creating an even coating.

    Time: PT5M

11. Pipe decorative whipped cream balls

    Using the 18 mm tip, pipe whipped cream balls on top of the jam, forming a second corona.

    Time: PT5M

12. Decorate with fresh fruit

    Arrange the strawberries, raspberries and currants harmoniously on the top, slightly tilting the strawberries backward.

    Time: PT5M

13. Chill (optional)

    Place the Pavlova in the refrigerator for 30 minutes before serving to let the whipped cream set.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of egg whites: aquafaba (for vegan version)
• Instead of granulated sugar: caster sugar
• Instead of strawberry purée: strawberry jam (less fresh)
• Instead of raspberry purée: raspberry jam
• Instead of lemon juice: lime juice
• Instead of heavy cream: whipping cream
• Instead of mascarpone: cream cheese (different texture)
• Instead of vanilla bean: 1 tsp vanilla extract

Equipment Needed

• electric mixer
• stainless steel or glass bowl
• pastry bag
• smooth tip 20 mm
• smooth tip 18 mm
• parchment paper
• 16 cm cake ring
• oven
• saucepan
• silicone spatula
• chef's knife
• cutting board
• kitchen scale
• cooking thermometer (optional)

Critical Steps — Do Not Skip

• Achieve stiff peaks when whisking the meringue (step 1).
• Slow bake at 100 °C to prevent the meringue from cracking (step 4).
• Fully dissolve the pectin without lumps (step 5).
• Whip the mascarpone cream to stiff peaks, keeping all ingredients very cold (step 7).

Chef Tips from the Video

• Use white parchment paper for visual contrast with the fruit.
• Briefly place the meringue under the grill for 1‑2 minutes for a light browning.
• Lightly dust with powdered sugar before serving for a snow‑like effect.

Troubleshooting

Storage

Refrigerator: Store the whole Pavlova 1 to 2 days in the refrigerator, covered with plastic film.

Freezer: Not recommended, the meringue loses its crunch.

Room temperature: At room temperature for up to 4 hours maximum, otherwise the whipped cream degrades.

Make-Ahead Tips

• The meringue can be made the day before and kept away from moisture.
• The red fruit jam keeps for 3 days in the refrigerator.
• Mascarpone whipped cream stabilises better if prepared 30 minutes before assembly.