Cherry and Mascarpone Pavlovas

I love a fruity dessert — it’s the perfect way to finish a summer meal. I also can’t resist the balance of sweet and salty. These mini cherry and mascarpone pavlovas are the ultimate end-of-summer treat: light, fresh, and not overly sweet. Though the meringues take their time baking low and slow, the actual hands-on work is minimal. Best of all, you can make them ahead and simply whip up the mascarpone cream right before serving.

Mini Pavlovas with Mascarpone Cream & Cherry Compote

Yield: ~6 individual pavlovas
Hands-On Time: 30 minutes
Total Time: 2 hours 30 minutes (includes baking and cooling time)

Ingredients

Pavlovas

• 2 large egg whites, room temperature
• 6 Tbsp granulated sugar (75 g)
• ½ tsp white vinegar (or lemon juice)
• ½ tsp vanilla extract
• ½ tsp cornstarch
• Pinch of salt

Mascarpone Cream

• ½ cup (120 g) mascarpone, chilled
• ½ cup (120 ml) heavy cream, chilled
• 1–1.5 Tbsp powdered sugar (sweeten to your liking)
• ¼–½ tsp salt — taste and salt to your liking
• 1 tsp vanilla extract

Cherry Compote

• 1 cup pitted cherries (fresh or frozen)
• 1 Tbsp sugar
• 3 Tbsp water
• 2 tsp balsamic vinegar (divided)
• 1 tsp fresh lemon juice
• ½ tsp cornstarch + 1 Tbsp cold water (for slurry)

Garnish

• Chopped roasted lightly salted pistachios
• Fresh mint leaves
• Powdered sugar

Method

1. Make Pavlovas:
   Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
   Wipe the inside of your mixing bowl and whisk attachment with a paper towel dampened with vinegar to remove any residual oils.
   In the bowl, beat egg whites and salt until foamy (about 1 minute).
   Add sugar 1 Tbsp at a time, whipping ~45 seconds between additions, until stiff, glossy peaks form (no grittiness when rubbed between fingers).
   Beat in vinegar and vanilla just until incorporated. Sprinkle the cornstarch over the top and fold in gently with a spatula.
   Spoon rustic dollops onto parchment, using the back of a spoon to create a shallow well in the centre.
   Place in oven and immediately reduce temperature to 225°F (110°C). Bake for 1 hour.
   Turn oven off, leave inside for 1 hour with the door closed, then crack the door for 15 minutes to release steam before removing.
2. Make Cherry Compote:
   Combine cherries, sugar, 3 Tbsp water, and 1 tsp balsamic in a small saucepan.
   Simmer 5–7 minutes over medium heat until cherries soften and release their juices.
   In a small bowl, dissolve cornstarch in cold water. Stir slurry into the cherry mixture and cook 1 more minute, until slightly thickened and no starch taste remains.
   Remove from heat and stir in the remaining 1 tsp balsamic and lemon juice. Taste and adjust balance.
3. Make Mascarpone Cream:
   In a bowl, whisk mascarpone with vanilla and salt until smooth.
   In a separate bowl, whip cream and powdered sugar until soft peaks form.
   Fold whipped cream into mascarpone in 3 additions until smooth and airy. Taste and adjust sweetness/salt as desired (cream should lean slightly savoury to balance the pavlovas).
4. Assemble:
   Place pavlovas on a serving plate.
   Spoon mascarpone cream into the centre well.
   Top with cherry compote.
   Garnish with chopped pistachios, fresh mint powdered sugar.

Make Ahead Notes

Pavlovas: Can be baked in advance and left in the oven overnight. After baking, turn the oven off and keep the door closed until next morning. Alternatively, once completely cool, store in an airtight container at room temperature for up to 2 days.
Cherry Compote: Can be made 2–3 days ahead. Store in an airtight container in the fridge, rewarm gently before serving.
Mascarpone Cream: Best made right before serving for ideal texture, but can be whipped a few hours ahead and refrigerated if desired.

Shopping List

⬜ Large eggs (egg whites only) — 2
⬜ Granulated sugar — 7 Tbsp (75 g + 1 Tbsp for compote)
⬜ White vinegar (or lemon juice) — ½ tsp
⬜ Vanilla extract — 1 tsp
⬜ Cornstarch — ½ tsp
⬜ Salt — ½ tsp
⬜ Mascarpone — ½ cup (120 g)
⬜ Heavy cream — ½ cup (120 ml)
⬜ Powdered sugar — 1–1.5 Tbsp
⬜ Pitted cherries (fresh or frozen) — 1 cup
⬜ Balsamic vinegar — 2 tsp
⬜ Fresh lemon juice — 1 tsp
⬜ Chopped roasted lightly salted pistachios
⬜ Fresh mint leaves

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