Step-by-step instructions

1. Preheat your oven to 250°F (120°C).
2. Line a baking tray with parchment paper and draw a 7-inch (18 cm) circle—this will guide the shape of your Pavlova.
3. In a mixing bowl, beat the egg whites on medium speed until soft peaks form.
4. Gradually add sugar, one tablespoon at a time, continuing to beat until you achieve stiff, glossy peaks.
5. Gently fold in the cornstarch, vinegar, and orange blossom water into the meringue mixture.
6. Spoon the meringue onto your parchment circle, creating a shallow well in the center to hold the cream.
7. Bake for 1 hour and 15 minutes.
8. Once baked, turn off the oven and let the Pavlova cool inside, keeping the door slightly ajar for a gradual cooling.
9. Whip together the mascarpone, heavy cream, powdered sugar, vanilla, and orange zest until you reach soft peaks.
10. Once the Pavlova is completely cool, spread the whipped cream over its surface and top with the ruby berries.
11. Drizzle honey and a touch of orange juice over the berries for added sweetness, if desired.
12. Finish off with optional garnishes of fresh mint, extra orange zest, or edible rose petals.

Best ways to enjoy it

To serve this exquisite Pavlova, consider presenting it on a large plate, allowing its grandeur to shine. Pair it with a light dessert wine or a refreshing herbal tea for a delightful balance. Serve alongside a simple salad of arugula and citrus for a contrast of flavors, which will elevate your dining experience.

Keeping leftovers fresh

This Pavlova is best enjoyed fresh, but if you have leftovers, it’s important to store them properly. If you plan to save some for later, store any leftover meringue in an airtight container at room temperature, but cream and berries should be refrigerated. For the best taste, consume within one day. Avoid freezing, as the texture of the meringue may suffer.

Helpful cooking tips

1. Ensure your mixing bowl and utensils are completely clean and free from grease, as this can prevent egg whites from whipping properly.
2. Use superfine sugar for a smoother meringue texture. If you only have granulated sugar, blitz it in a food processor for a few seconds.
3. Don’t rush the cooling process—this helps prevent cracks in your Pavlova.

Creative twists

Looking to switch things up? Try infusing your whipped cream with different flavors, such as rose water or almond extract. You could also opt for seasonal berries or even a mix of exotic fruits for a tropical twist. If you want a more decadent version, layer the meringue with different flavored creams or add a drizzle of dark chocolate.

Common questions

How long does it take to make this Pavlova?

The entire process takes about 2-3 hours, including baking and cooling time. Make sure to give the meringue enough time to dry in the oven.

Can I make the Pavlova in advance?

Yes, you can make the meringue a day ahead to save time. Just remember to top it with cream and berries right before serving to maintain its texture.

Can I substitute the mascarpone cheese?

Absolutely! If you’re looking for a lighter option, you can substitute with Greek yogurt or a light cream cheese, keeping the flavor profile intact while reducing calories.

With these simple steps and considerations, you’ll be well on your way to mastering the art of Pavlova, delivering a dessert that’s as delightful to eat as it is to behold. Enjoy the process, and happy baking!