You're using an outdated browser. Please upgrade your browser to improve your experience.


From Our Kitchen Pavlova With Whipped Vanilla Mascarpone

Nothing says party like pavlova! With fluffy marshmallow in the centre and creamy mascarpone on top, this dessert is a perfectly light finish to any meal. Strawberries add a beautiful sweetness, or serve it with your favourite seasonal fruit. Make the pavlova the day before and leave it to cool in the oven overnight to keep the billowy peaks of meringue intact.


For the Pavlova

6 large egg whites

300g caster sugar

1 teaspoon cream of tartar

Whipped Mascarpone

250g mascarpone cheese

120mL thickened cream

1 tablespoon caster sugar

1 teaspoon vanilla paste

To serve

1 punnet strawberries

Icing sugar

Edible flowers, optional


Preheat the oven to 160C.


Place your large Styleware bowl upside-down on a flat surface and place a piece of baking paper over it. Trace the circle of the base of the bowl onto the baking paper using a pencil. Place the baking paper with the pencil marking facing down onto a large baking tray and set aside.


To make the pavlova, use a stand mixer with a whisk attachment or an electric beater on a high speed to whisk the egg whites and caster sugar until glossy and stiff, 10 minutes. Add the cream of tartar and whisk for a further 3 minutes.


Use a spatula to scoop the pavlova mixture out of the bowl and onto the baking paper inside the circle drawn on the paper. Spread the mixture evenly over the circle, using the spatula to smooth the edges of the pavlova.


To decorate the sides of the pavlova, use the back of a spoon to pull the meringue from the base of the pavlova up to the top in a straight line. Repeat around the outside of the whole pavlova to create a pattern of lines in the meringue.


Drop the temperature of the oven to 120C and bake for 1 hour and 40 minutes.


When the pavlova is baked, turn the oven off. Open the oven door just a little and leave it ajar with the pavlova inside to cool for at least 4 hours, ideally overnight.


To make the whipped mascarpone, whisk the mascarpone, cream, sugar and vanilla together until light and fluffy, 1-2 minutes. Set aside.


To serve, carefully place the cooled pavlova into your large Styleware bowl.

Spoon the whipped mascarpone on top and spread evenly over the pavlova. Wash and halve the fresh strawberries. Place them on top of the pavlova.

Finish with a dusting of icing sugar and edible flowers if using.




Suggested drink pairing courtesy of our recipe developer Hayley Paterson from Little Delish

“For the pavlova, a cute pairing would be a Rose Spritz. A delightful spring cocktail with rose, elderflower and sparkling rosé, this sweet and floral spritz pairs beautifully with the Strawberry Pavlova.”

Rose Spritz

30mL gin or vodka
30mL rose elderflower cordial
Sparkling rose
Soda water
Fresh Strawberry, to garnish


In a wine glass, add ice until half full. Pour in the gin and cordial, then stir

Top up with sparkling rose

Finish with a splash of soda water

Add the strawberry garnish and enjoy!