Lemon Blueberry Pavlova with Mascarpone
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Zest of 1 lemon, divided
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold in the cornstarch, lemon juice, and half the lemon zest.
- Spoon the meringue into four small nests on the prepared sheet. Bake for 60 minutes, then turn off the oven and let the pavlovas cool inside with the door closed.
- In a separate bowl, stir the mascarpone with the powdered sugar, vanilla, and remaining lemon zest until smooth.
- Once the pavlovas are cool, spoon the mascarpone mixture into the center of each one and top with blueberries.
Notes
Assemble the pavlovas right before serving so the meringue stays crisp. If the mascarpone feels too firm after chilling, let it sit at room temperature for a few minutes before spreading. For a make-ahead option, bake the shells a day early and store them in an airtight container.
Course: Dessert
Cuisine: Australian
Equipment: Baking sheet, Parchment paper, Mixing bowls, Electric mixer
Cuisine: Australian
Equipment: Baking sheet, Parchment paper, Mixing bowls, Electric mixer