Raspberry, Pomegranate and Mascarpone Pavlova

Dress up a simple Pavlova with bright pops of colour. The mascarpone filling adds an element of richness to this otherwise light dessert
Raspberry, Pomegranate and Mascarpone Pavlova
ITP Images
Raspberry, Pomegranate and Mascarpone Pavlova
April 28, 2020
Preparation Time 20 minutes
Cooking Time 1 hour 15 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


4 large (150g) egg whites
Pinch of spinneysFOOD Salt
4 tbsp spinneysFOOD Bottled Drinking Water
250g spinneysFOOD Fine Grain White Sugar
1 tsp vinegar
1 tsp vanilla extract
1½ tbsp cornstarch

For the filling

2 tsp vanilla extract
500ml cream
240g mascarpone
80g spinneysFOOD Super Fine Icing Sugar, plus extra for dusting

To serve

200g fresh raspberries
100g spinneysFOOD Fresh Pomegranate Jewels


  • 1

    Preheat the oven to 150°C, gas mark 2.

  • 2

    Trace a 15cm circle on a piece of baking paper and set it in a baking sheet.

  • 3

    Whip the egg whites and salt together until medium-stiff peaks form.

  • 4

    Add the water slowly while whipping the whites on a low speed.

  • 5

    Drizzle in the sugar, then turn up the speed and whip until stiff peaks stage.

  • 6

    Fold in the vinegar, vanilla and cornstarch.

  • 7

    Mound the meringue into the circle on the parchment.

  • 8

    Use a spatula to smooth the sides of the Pavlova upwards and create a crown.

  • 9

    Bake for 30 minutes or until the meringue starts to turn a very pale tan colour, then reduce the heat to 135°C, gas mark ½, and continue to bake for 45 minutes.

  • 10

    Turn off the oven (don’t open the door), turn on the light in the oven (don’t stress if the light doesn’t work) and let the meringue sit in the cooling oven for at least an hour, but it can be stored like this overnight. (The centre of the Pavlova will collapse, but that’s where you will put your filling).

  • 11

    To make the filling, place the vanilla, cream, mascarpone and sugar in the bowl of an electric mixer and whisk until stiff peaks form.

  • 12

    Pile the filling into the centre of the Pavlova and decorate with the raspberries and pomegranate rubies.

  • 13

    Dust with the icing sugar before serving.


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