Vanilla‑Chocolate Pavlova with Fresh Fruit

Ingredients

• 4 Egg whites (Separate the whites from the yolks, at room temperature)
• 200 g Granulated sugar
• 100 g Powdered sugar (Added at the end of whipping for extra lightness)
• 5 ml Lemon juice (About 1 teaspoon)
• 1.5 teaspoon Vanilla extract (Divided in two, one part in the meringue, the other in the cream)
• 15 g Unsweetened cocoa powder (2 tablespoons, to color half of the meringue)
• 150 g Mango (Peeled and diced)
• 150 g Fresh raspberries (Wash and drain)
• 250 g Mascarpone (At room temperature)
• 30 g Powdered sugar (for the cream)
• 50 g White chocolate (Grated into shavings for decoration)

Instructions

1. Prepare the egg whites

   Separate the 4 egg whites from the yolks, place them in a large clean and dry bowl. Ensure no trace of yolk remains.

   Time: PT5M

2. Whip the meringue

   Start whisking the whites at medium speed, add the lemon juice. When the whites become foamy, gradually incorporate the granulated sugar, then stream in the powdered sugar, always whisking. Add 1 teaspoon of vanilla extract at the end of whipping and continue until firm and glossy peaks form.

   Time: PT10M

3. Color half of the meringue

   Divide the meringue into two equal parts in two bowls. In one, fold in the sifted cocoa powder (15 g) using a spatula, taking care not to deflate it.

   Time: PT3M

4. Shape the pavlova

   Line the baking sheet with parchment paper. Fill a piping bag with the white meringue and form a 20 cm diameter disc, leaving the edges slightly higher. Repeat with the chocolate meringue to create a marbled effect or place one half beside the other according to your preference.

   Time: PT5M

5. Bake the meringue

   Preheat the oven to 150 °C, bake the pavlova for 5 minutes, then immediately lower the temperature to 120 °C and continue baking for 55 minutes. The meringue should be lightly golden and remain white inside.

   Time: PT1H

   Temperature: 150°C then 120°C

6. Cool down

   Turn off the oven, let the meringue sit inside until room temperature (about 30 minutes) before removing it.

   Time: PT30M

7. Prepare the mascarpone cream

   In a bowl, mix the mascarpone (250 g) with 30 g powdered sugar, ½ teaspoon vanilla extract and whisk on low speed until a smooth and firm texture is achieved. Do not over‑beat to avoid a grainy mixture.

   Time: PT5M

8. Cut the fruit

   Peel the mango and dice it. Wash the raspberries and gently pat dry. Reserve the fruit in a bowl.

   Time: PT5M

9. Assemble the pavlova

   Transfer the mascarpone cream to a piping bag. Pipe the cream in a spiral from the centre to the edges of the meringue, creating a slight rim. Arrange the mango dice and raspberries on top. Sprinkle with white chocolate shavings.

   Time: PT5M

10. Rest before serving

    Let the pavlova rest for 10 minutes at room temperature so the cream stabilizes.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g