A delicious, creamy and refreshing Pavlova, made with French Meringue, Mascarpone Lime Cream and Berries Jam
About this recipe
Last winter, I showed you the recipe of the pavlova buche, an elegant and beautiful buche for the holiday season (HERE). This recipe was very successful, as many readers told me they had made it, not to forget the many people I shared this recipe with who told me how delicious it was
And since then, I am asked to make the recipe again, so I am sharing with you a slightly different recipe. It is made as a round cake, and like any Pavlova, it is made with French Meringue, a Whipped Cream (mascarpone and Lime), and Berries Confit (jam), topped with real fruit
This is what I call an efficient dessert : Fairly easy to make, always praised, always a big success !
You may customize this recipe: On this photo for instance, I made a pavlova with only Raspberries
Diagram
Berries Confit
1. We need to start with the Berries Confit (Jam) (1 Cup or 300 g), you will need more or less 1 Cup or 300 g
3. Of course you can use purchased jam, but make sure it's not too "runny"
4. After making the confit (jam), store in the fridge
The Pavlova Meringue
5. The Pavlova Meringue is a French Meringue to which we add Lemon and Cornstarch : this helps to dry out the meringue
6. Pour the Egg Whites (4 Tablespoons or 60 g) into a mixing bowl and wait 30 minutes (they will whip nuch better if they are at room temperature)
7. Start whipping: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
8. Start on moderate speed (egg whites will hold better): With the stand mixer, I use the Speed #4 (1-10)
KitchenAid 7-Quart Stand Mixer
Hamilton Beach Stand Mixer
Hand Mixer
9. After 4 minutes, pour the first Sugar (1 Tablespoon or 20 g)
10. Increase the speed: With the stand mixer, I use the Speed #6 (1-10)
11. After 3 minutes, pour the 2nd Sugar (1 Tablespoon or 20 g)
12. Increase the speed: With the stand mixer, I use the Speed #8 (1-10)
13. After 2 minutes, add in the Lemon Juice (1 teaspoon or 4 g)
14. Increase the speed and keep whipping for 1 minute. With the stand mixer, I use the Maximum Speed #10 (1-10)
15. Over the bowl, sift the Icing Sugar (¼ Cup or 50 g)
16. Manually fold, with a rubber spatula
KitchenAid Silicone Spatula Set 
Le Creuset Silicone Spatula
17. Transfer to a Pastry Bag with a Plain Pastry Tip, 0.78" (or 25/32" or 2 cm) in diameter
Matfer Bourgeat Pastry Bags
Disposable Pastry Bags
Plain Pastry Tips Set, Stainless Steel
Baking
18. You may shape the meringue the way you want. I am going to shape my meringue in a circular shape, with "little balls"
19. One trick to make a nice regular shape is to "dip" a pastry ring into icing sugar and transfer onto the silicone mat or the parchment paper
Perforated Baking Pan
Silicone Baking Mat
Tart Ring 8″
20. That way, you have a pattern that will help you pipe a perfect shape
21. Pipe the pavlova meringue
22. Bake in preheated oven at 220 °F / 100 °C for 3 hours or more
23. Then turn off the oven and let the meringue dry out a few hours
24. The meringue must be completely dried and at room temperature
Chocolate Coating
25. Additionally, I recommend to melt white chocolate and coat the meringue : the fat from the chocolate will prevent the meringue to turn soggy when we add the jam confit and the cream
Pastry Brush
Silicone Brush, Heat Resistant for Pastry and Barbecue
The Lime Cream
26. In a clean mixing bowl, add in: the Mascarpone Cheese (1 Cup or 220 g), the Cream (1 Cup or 220 g), the Icing Sugar (⅓ Cup or 66 g). Split and grate the seeds of the Vanilla Bean (1), then add in the seeds. As an alternative, you may use Vanilla Paste, but avoid vanilla extract if you can
27. Over the bowl, scrape the Lime Zests (½ teaspoon or 1/2 g). I like to use a microplane for this
Microplane Zester Grater
Zester Deiss
28. Place the bowl in the fridge for at least 30 minutes : once cold, the cream and ingredients will whip much better !
29. Then, whip the lime cream: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
30. Transfer the whipped cream in a Pastry Bag with the same Piping Tip (so to obtain same size balls as the meringue)
31. Pipe a first "ring" of small balls over the meringue
32. Pour the Berries Confit (Jam) (1 Cup or 300 g), then spread using an offset Icing Spatula
33. Make sure the Berries Confit (Jam) is cold (if too hot, it would melt the cream)
34. Pipe a second layer of whipped cream
35. Pour a second layer of confit/jam
36. Make sure the pavlova is shaped into a "dome". Do avoid a "pyramidal shape" which is not as good looking
37. Sprinkle Snow Sugar (The recipe is HERE )
38. Then top the pavlova with berries : Strawberries, Raspberries, Blackberries, etc... Any seasonal berries you like !
39. To add more color contrast, I also add Mint leaves
That's it!
Not a complicated dessert, and fun to make
This dessert is always a hit : Do Try It !
How long ahead can you make this desert? Does it store well?
Not too long, as the meringue turns soggy in the fridge !
I would say one day, maybe 2.... but not longer !