Cherry Mascarpone Pavlova Roulade Recipe

If you’re looking for a showstopper dessert that’s both elegant and utterly delicious, you’re going to adore this Cherry Mascarpone Pavlova Roulade Recipe. I absolutely love how light yet indulgent it feels — it’s the perfect balance of sweet, creamy, and fresh. When I first tried making this roulade, I was amazed at how impressive it looked, but it’s actually pretty straightforward once you know the tricks. Stick with me through this recipe, and I promise you’ll be serving up a fan-freaking-tastic pavlova roulade that will have your family and friends asking for seconds!

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Ingredients You’ll Need

To make this Cherry Mascarpone Pavlova Roulade Recipe sing, you’ll want fresh, quality ingredients that complement each other perfectly. I always find that using fresh cherries and smooth mascarpone cream makes a huge difference in flavor and texture.

• Mascarpone: Choose a creamy, good-quality mascarpone for a smooth filling that isn’t too tangy.
• Full cream (heavy cream): This whips up beautifully with mascarpone to create a luscious, silky cream layer.
• Icing sugar (confectioner’s sugar): Adds just the right sweetness without being grainy.
• Egg whites: Fresh eggs are key here; the whites whip up best when very fresh and free from yolk.
• Castor sugar: This dissolves quickly, helping to get that glossy, stiff meringue.
• White vinegar: Helps stabilize the meringue without adding any flavor.
• Cornflour (cornstarch): Gives the pavlova that classic soft center while keeping the outside crisp.
• Vanilla paste or extract: Vanilla adds warmth and depth; if you’re feeling fancy, you can swap for rose or orange blossom water.
• Fresh cherries: Sweet, ripe cherries make magic in the roulade filling. I like to stone and halve them for easy eating.
• Sliced almonds: They add the perfect delicate crunch for textural contrast.
• Icing sugar for dusting: To finish off with that picture-perfect look.

Variations

I love making this roulade exactly as is, but sometimes I like to switch things up to keep it interesting. Feel free to experiment—you’ll find that this recipe is quite forgiving and lends itself well to your personal twist.

• Fruit swaps: I once replaced cherries with raspberries or fresh strawberries, and it was just as delicious — a nice seasonal shift you might enjoy.
• Floral notes: If you prefer a subtle floral flavor, try adding ½ teaspoon of rose water or orange blossom water instead of vanilla; it gives the roulade a delicate aroma that’s simply enchanting.
• Nut alternatives: If almonds aren’t your thing or you want a softer crunch, toasted hazelnuts or pistachios work beautifully.
• Dairy-free: I’ve experimented with coconut cream instead of mascarpone cream for a dairy-free twist; it’s tasty but a bit less stable, so serve soon after assembling.

How to Make Cherry Mascarpone Pavlova Roulade Recipe

Step 1: Whip Up the Silky Mascarpone Cream

Start by placing the mascarpone, full cream, and icing sugar into a medium bowl. Using your electric beaters, whip everything together until completely smooth and lump-free. You’ll want a soft but thick cream that’s easy to spread but holds its shape. Set this aside while you prepare your pavlova base — the cream is the luscious layer that ties everything together, so don’t rush it!

Step 2: Prepare Your Pavlova Base

Grab a 33 x 23 cm Swiss roll tin and lightly spray it with non-stick cooking spray. Then line it with baking paper and spray the paper as well — this double layer ensures your pavlova doesn’t stick when you flip it later. Also, cut a similar-sized piece of baking paper that you’ll use once the pavlova is baked.

Preheat your oven to 150°C fan bake (or 170°C conventional). Position the oven rack just below the center — you want the pavlova to bake evenly and slowly to get that crisp outside and marshmallowy inside.

Step 3: Beat the Egg Whites to Perfection

Separate your eggs carefully, making sure no yolk sneaks into the whites — even a little fat can stop them from whipping properly. With an electric mixer on medium-high speed, beat the whites until stiff peaks form. This means when you lift the beaters, peaks stand tall without drooping.

With the mixer on medium, add the castor sugar one tablespoon at a time, beating thoroughly in between. The mixture should become glossy, stiff, and triple in volume. This step is crucial for that perfect fragile pavlova texture.

Step 4: Fold in the Stabilizers and Flavor

Gently fold the white vinegar, cornflour, and vanilla paste (or your chosen floral water) into the meringue with a spatula. Be delicate here because you want to keep as much air in the mixture as possible — it’s that air that creates the light texture.

Step 5: Bake and Flip the Pavlova

Scrape the meringue into your prepared tin and spread it out gently without pressing down (you don’t want to knock out the trapped air). Bake for 12–15 minutes until it’s lightly golden and feels firm yet springy.

Once baked, cool it for 10 minutes in the tin. Then dust your extra piece of baking paper with icing sugar, flip the pavlova out onto this paper, and carefully peel off the bottom paper. Make sure the pavlova cools completely before you move to the next step — this helps prevent sweating and sogginess when rolled.

Step 6: Prepare and Assemble the Filling

While the pavlova cools, set aside 8 whole cherries for garnishing and stem and stone the leftover cherries. I love using a cherry stoner because it’s quick and clean, but the twist and pull method works just fine too.

Spread about half of your mascarpone cream evenly over the pavlova surface, then gently scatter the halved cherries all over, pressing them lightly into the cream to keep them in place. Finish with a sprinkle of sliced almonds, reserving about a tablespoon for decoration later.

Step 7: Roll It Up and Chill

Using the baking paper as a guide, carefully roll the pavlova from the long side into a roulade shape. This bit took me a moment to get the hang of — the key is to be gentle but firm, rolling tightly enough to keep shape without squashing.

Wrap the roulade fully in its paper with the seam underneath and pop it in the fridge for at least one hour (overnight is even better if you can wait). This resting time helps everything set perfectly for slicing.

Step 8: Finish with Flourishes

Once chilled, trim the ends with a serrated knife for a neat presentation. Pipe the remaining mascarpone cream on top with a large star nozzle — if you don’t have one, just spread it thickly and evenly. Garnish with the remaining almonds and place the reserved whole cherries spaced along the roulade. A dusting of icing sugar and a sprig of mint or angelica leaves adds a final pop of color and freshness.

Slice between the cherries and serve with small dessert forks. I can tell you from experience that this dessert disappears fast — everyone will want a taste!

How to Serve Cherry Mascarpone Pavlova Roulade Recipe

Garnishes

I usually stick with fresh cherries and a sprinkle of toasted sliced almonds on top because it keeps the look simple and delightful, plus the almonds add just the right nutty crunch. Mint or angelica leaves not only brighten the plate but also add a hint of herbaceous freshness that complements the sweet cream and fruit.

Side Dishes

This roulade is such a star dessert on its own, but I love pairing it with a light dessert wine or a fruity iced tea. A scoop of vanilla bean ice cream or a dollop of extra mascarpone cream on the side works wonderfully if you want to make it extra indulgent.

Creative Ways to Present

For special occasions, I’ve piped mascarpone cream into rosettes on top and sprinkled edible rose petals and crushed pistachios for a colorful, romantic look. You can even serve smaller roulade slices on pretty dessert plates with a drizzle of cherry coulis or a fresh berry salad — it instantly elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

After assembling, I tightly wrap the roulade with cling wrap (making sure not to squash the cherries on top) and store it in the fridge. It keeps beautifully for about 3 days—still fresh and creamy, with the pavlova base holding up nicely.

Freezing

I’ve tried freezing slices of this pavlova roulade wrapped well in plastic and foil. While the texture softens a bit after thawing, it’s still delicious for an unexpected treat, especially when paired with fresh fruit or cream after thawing.

Reheating

This dessert is best served chilled, so I suggest removing it from the fridge about 10 minutes before serving to take the chill off slightly. Avoid reheating in the oven or microwave as the pavlova texture will degrade quickly.

FAQs

Final Thoughts

This Cherry Mascarpone Pavlova Roulade Recipe is truly a dessert I enjoy making time and time again — it’s the perfect balance of textures and flavors that never fail to impress guests and delight my family. I love how you can dress it up or down depending on the occasion, and knowing it can be made ahead makes it my go-to when hosting. I’m excited for you to try this one, and I’m sure once you do, it’ll become one of your favorites too. Happy baking, and enjoy every scrumptious bite!

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