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Cherry Mascarpone Pavlova Roulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 81 reviews
  • Author: Emily
  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Description

A delightful and elegant Cherry & Mascarpone Cream Pavlova Roulade combining crispy meringue with rich mascarpone cream, fresh cherries, and crunchy almonds. This show-stopping dessert is perfect for special occasions, offering a light, creamy filling rolled in a fluffy pavlova base, finished with a dusting of icing sugar and fresh mint for a beautiful presentation.

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 eggs (use whites only)
  • 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 as optional substitute)
  • 400 g fresh cherries (approx. 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

  1. Make Mascarpone Cream: Place mascarpone, full cream, and icing sugar in a medium bowl. Using an electric mixer, beat until the mixture is smooth and lump-free. Set aside.
  2. Prepare Pavlova Tin: Lightly spray a 33 x 23 cm Swiss roll tin with non-stick spray and line it with baking paper. Spray the paper lightly as well. Also, cut a matching piece of baking paper for later use.
  3. Preheat Oven: Position an oven rack just below the centre and preheat to 150°C fan forced (convection) or 170°C conventional bake.
  4. Separate Egg Whites: Carefully separate the 4 large eggs, placing the whites in a large clean bowl ensuring no yolk contaminates the whites.
  5. Beat Egg Whites: Using an electric beater at medium-high speed, beat the egg whites until stiff peaks form.
  6. Add Sugar Gradually: Reduce speed to medium and add castor sugar one tablespoon at a time, beating well between additions until the meringue is glossy, stiff, and has tripled in volume.
  7. Fold in Additional Ingredients: Gently fold in white vinegar, cornflour, and vanilla paste (or rose/orange blossom water if using), taking care not to deflate the meringue.
  8. Spread Meringue: Transfer the meringue into the lined Swiss roll tin, spreading evenly without pushing down to retain airiness.
  9. Bake Pavlova: Bake in preheated oven for 12–15 minutes, until lightly golden and the centre feels firm to touch.
  10. Cool Pavlova in Tin: Remove from oven and allow to cool in the tin for 10 minutes.
  11. Invert Pavlova: Dust the reserved sheet of baking paper with icing sugar. Carefully flip the pavlova out onto this paper and peel off the original baking paper. Let the pavlova cool completely to prevent sweating during rolling.
  12. Prepare Cherries: While pavlova cools, stem and stone cherries, setting 8 whole cherries aside for decoration. Halve the rest.
  13. Assemble Roulade: Spread half of the mascarpone cream evenly over the pavlova base. Scatter the halved cherries roughly over the cream. Sprinkle with most of the sliced almonds, leaving about 1 tablespoon for garnish.
  14. Roll the Pavlova: Using the baking paper to help, roll the pavlova tightly along the long side. Use your palms to shape it gently. Roll once fully, then use the paper to continue rolling and sealing the roulade.
  15. Chill: Wrap the roulade fully in the baking paper with the seam underneath and refrigerate for at least 1 hour or overnight to set.
  16. Finish Decoration: When ready to serve, trim the ends neatly with a serrated knife. Pipe or spread the remaining mascarpone cream over the top using a large star nozzle or a spoon.
  17. Garnish: Sprinkle the remaining almonds on top, place the reserved whole cherries evenly spaced along the roulade, dust with icing sugar, and add fresh mint sprigs or angelica leaves.
  18. Serve: Slice between the cherries and serve with dessert forks. Store loosely covered in the fridge, maintaining freshness for up to 3 days.

Notes

  • If you don’t have a cherry stoner, carefully halve and twist the cherries to remove the pits.
  • Allow the pavlova to cool completely before rolling to avoid moisture and sweating.
  • Chilling the roulade overnight enhances flavor and makes slicing neater.
  • Optional flavor variations include substituting vanilla with rose water or orange blossom water.
  • Store roulade loosely covered in the refrigerator, not tightly wrapped to protect the cream and cherries.

Nutrition

  • Serving Size: 1 slice (1/8 roulade)
  • Calories: 310 kcal
  • Sugar: 28 g
  • Sodium: 45 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1.5 g
  • Protein: 4 g
  • Cholesterol: 80 mg

Find it online: https://emilyquickdinners.com/cherry-mascarpone-pavlova-roulade-recipe/