Pavlova with Raspberry Mascarpone and Raspberry Cherry Balsamic Compote

Impress your date with a luscious berry Pavlova this Valentine's Day

Impress your date with a luscious berry Pavlova this Valentine’s Day


  • 6 egg whites
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Prepare the day prior to service.

Preheat oven to 150° F

Warm egg whites in a mixer bowl over a water bath until it is warm. Set mixer with whisk attachment on high speed, gradually add in sugar and beat to stiff peaks.  Fold in cornstarch followed by vanilla and vinegar. Using a piping bag (or a spoon) shape the meringue into four hearts on a parchment lined baking sheet. Bake for one hour and then turn off oven and leave the Pavlova in the oven for one hour (or overnight).

Raspberry Mascarpone Cream

  • ¼ cup mascarpone cheese
  • 1½ tsp icing sugar
  • 2/3 cup whipping cream
  • 3 tbsp raspberry purée*

In a mixer bowl with whisk, mix the mascarpone until soft.  Add icing sugar and mix to combine. Slowly add whipping cream and continue to whisk until stiff peaks form.

Stir in raspberry purée. Keep cold until ready to serve.

*Chef tip: If you can’t find raspberry purée, put thawed frozen raspberries into blender, purée and strain through a sieve.

Raspberry Cherry Balsamic Compote

  • 1 cup frozen cherries, thawed and quartered
  • ½ cup frozen raspberries
  • 2 tsp granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp cornstarch
  • 2 tsp cold water
  • 3 tbsp raspberry purée*
  • 2 tsp high quality balsamic vinegar**

**We use Vancouver Olive Oil Company traditional dark balsamic.

Put cherries, raspberries, sugar and vanilla in a saucepan. Cover and cook on low heat, stirring occasionally. Continue until cherries and raspberries release their juices and begin to boil. Meanwhile, mix cornstarch and cold water together. Stir the cornstarch mixture into the fruit and boil for 1 minute while stirring. Remove from heat and stir in the raspberry purée and balsamic vinegar. Put aside compote to cool.

To serve: Put a meringue on each plate, top with raspberry cream, and then put the raspberry cherry compote on top with fruit and sauce falling onto plate if desired.

Serves 4