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Blueberry-topped Pavlovas with Cinnamon Mascarpone Whipped Cream


  • 1/2 cup egg whites (about 4)
  • 4 drops freshly squeezed lemon juice
  • 1 cup sugar, divided
  • 1/4 cup cornstarch
  • 1 teaspoon white vinegar


  • 1 cup fresh blueberries
  • 1/2 cup water

Mascarpone Whipped Cream:

  • 1/4 cup mascarpone cheese
  • 1 cup whipping cream
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon

Preheat oven to 200°F. Draw four 4-inch circles (using ramekins as a guide) on parchment paper. Place paper on baking sheet ink-side down so you're not putting food on marked side.

In large bowl, beat egg whites and lemon juice at high-speed. Once egg whites are foamy, begin slowly adding 3/4 cup of sugar into egg whites with mixer on medium speed. Return to high speed and beat until stiff peaks form.

Reduce mixer speed to low. Sift together remaining 1/4 cup sugar and cornstarch. Add sugar mixture and vinegar to egg whites all at once. Mix until just blended. Be careful not to over whip the egg whites.

Using a spatula, roughly shape Pavlova to fit in circles on parchment  paper, about 1-inch tall.

Using an icing spatula (small offset spatula), carefully shape meringues into smooth cylinders.

Bake for about 1 hour, until outside is sturdy and dry. Let Pavlovas cool at room temperature.

Meanwhile, in small saucepan combine 1/2 cup blueberries with 1/2 cup water. Bring to boil. Cool; stir in remaining berries.

For Mascarpone Whipped Cream, in medium bowl, beat mascarpone until light and fluffy. Slowly add cream, sugar, vanilla, and cinnamon and continue beating until combined.

To serve, top Pavlovas with blueberries and sauce. Top with Cinnamon-Marscapone Whipped Cream. Makes 4 servings.