Pavlova with Red Wine Cherry Compote & Marscapone Whipped Cream

3.86 from 102 votes

Pavlova with Red Wine Cherry Compote & Marscapone Whipped Cream

The perfect pavlova recipe. Fruity, sweet, chewy and creamy. This light and delicious dessert is so easy to make and its the perfect summer dessert especially when entertaining because you can make this pavlova recipe ahead of time then just assemble before serving.

Course Dessert

Cuisine Canadian

Prep Time 45

Cook Time 1 15

Total Time 2

Servings

Calories 450kcal

Author Julie & Debbie

Ingredients

OR THE PAVLOVA

6 egg whites
1 1/4 cup sugar
1 1/2 tsp vinegar
1/4 tsp salt
1 tsp vanilla clear vanilla if you have it

MARSCAPONE WHIPPED CREAM

2 cups whipping cream , chilled
1 cup mascarpone cheese
1 cup icing sugar

CHERRY COMPOTE

1 1/2 cup cherries
1/2 cup sugar
1/2 cup water
3/4 cup red wine
2 tsp vanilla extract
1 tbsp lemon juice

Instructions

Make the pavlova first so preheat the oven to 275 degrees.
Beat the egg whites in a mixer on low speed at first and then increase the speed to medium and beat until they get frothy and start to turn white. Add the sugar into the egg whites bit by bit until its all incorporated. Beat the egg whites until they form stiff peaks. Add the vinegar and the salt and mix it in on low speed for about 5 - 7 seconds.
Line a baking tray with parchment then take the parchment and put a 9-10 inch plate on top on one end of the paper. Draw a line around the plate and do the same on the other end so you have two perfect circles. Turn over the paper and put it back on the tray. Take the egg whites and spread them inside the two circles evenly.
Place them in the oven and cook for 1 hour and 15 mins then turn off the heat and let the pavlova cool in the oven slowly. Don't take the pavlova off the parchment paper until it has completely cooled or it could stick and break.
Next make the cherry compote. Pit the cherries and slice them in half. Put the red wine in a sauce pan and heat to a boil. Reduce the wine to 1/2 a cup. Add the cherries and the rest of the ingredients. Simmer for 30 mins or until the cherries are nice and soft, then set aside to cool.
When the pavlova has cooled completely its time to make the whipped cream by pouring the chilled whipping cream into a chilled mixer bowl. Beat on high speed until the cream starts to get fluffy. Add the sugar and the mascarpone cheese bit by bit and be careful not to over whip the cream. You don't want butter! Set the whipped cream aside.
Assemble the pavlova by placing one of the rounds on a serving platter. Top with half of the whipping cream and a good ladle of the cherry compote. Place the second round on top of the filling and cover with the rest of the whipping cream and another good ladle of the cherry compote.
Serve!

Notes

The pavlova can be wrapped in plastic or sealed in an airtight container and kept for several days on the counter unless your house gets very humid (in which case, eat your pavlova right away!)

Don't store pavlova in the fridge, the fridge can make it soggy.

Nutrition