Raspberry Mascarpone Pavlova Roll

Raspberry Mascarpone Pavlova Roll


Egg Whites 6
Caster Sugar 1.5 Cups
Cornstarch 2 teaspoons
White Vinegar 2 teaspoons


Mascarpone 8 oz
Heavy Whipping Cream 2/3 Cup
Powdered Sugar 1.5 Cups
Vanilla Extract 1 Tablespoon
Fresh Raspberries .5 Cup


Raspberries 1 Cup
Powdered Sugar .5 Cup

_MG_0036_MG_0040_MG_0028_MG_0031This even surprised me at how fast & easy this was to make, two of my favorite things in a dessert, fresh fruit and cream!

  1. Pre heat the oven to 325 degrees.
  2. Make the filling first by whipping the Cream with the Mascarpone cheese and Powdered Sugar, beat until stiff peaks then add the Vanilla & mix in, fold in the Fresh Raspberries.  Put in the fridge until later.
  3. Make the Pavlova by mixing the Egg whites in a clean mixing bowl of a stand mixer, start mixing on a medium low speed, mix the Cornstarch & Vinegar together in a small bowl.
  4. Add the Cornstarch mixture to the Egg Whites while the mixer is running.
  5. Slowly add the Sugar while the mixer is still running and turn it up to medium speed, beat until smooth and glossy it will take about 5-6 minutes.
  6. Spray a 10×15 baking tray with cooking spray and place a piece of parchment paper on top of that.
  7. Spread the Pavlova mixture evenly on the parchment paper.
  8. Bake for 20 minutes.
  9. Remove from the oven and let cool for 2 minutes in the pan.
  10. Get a kitchen towel and lay it flat on the counter.
  11. Place another length of Parchment Paper on top of the kitchen towel and dust it with Powdered Sugar.
  12. Tip the Pavlova on to the Parchment Paper that has the Powdered Sugar on it.
  13. Spread the filling all the way to the edges of the Pavlova surface and roll it up using the paper as a guide.
  14. Place the Roll in the fridge, covered for at least 2 hours so it sets up.
  15. Decorate with Powdered Sugar and Fresh Raspberries.




15 min


20 min



Skill Level