Spring Blossom Pavlova Wreath with Lemon Mascarpone Cream
Crack the shell. Hit the marshmallow center. Crown it with flowers. This is your showstopper.
A meringue ring so white it looks carved from cloud — crisp on the outside, yielding on the inside, buried under lemon cream and the first flowers of spring.
INGREDIENTS
Pavlova Meringue Wreath6 large egg whites, room temperature
300g / 1½ cups caster sugar
2 tsp / 10ml white wine vinegar
2 tsp / 6g cornstarch
1 tsp / 5ml vanilla extract
Pinch of fine salt
Lemon Mascarpone Cream250g / 9 oz mascarpone, cold
200ml / ¾ cup heavy whipping cream, cold
60g / ½ cup powdered sugar, sifted
3 tbsp / 45ml fresh lemon juice
2 tsp / 6g lemon zest
1 tsp / 5ml vanilla extract
Toppings150g / 5 oz fresh raspberries
100g / 3.5 oz fresh blueberries
Edible spring flowers (pansies, violas, or cherry blossom)
Fresh lemon zest curls
Powdered sugar for dusting
INSTRUCTIONSPreheat oven to 130°C / 265°F. Draw a 22cm / 9-inch circle on parchment paper, flip it over on a baking sheet — this is your guide.
Draw a second circle inside the first, about 10cm / 4 inches in diameter — you are building a ring, not a disc.
Beat egg whites and salt in a spotlessly clean bowl on medium speed until soft peaks form.
Increase to high speed and add caster sugar one tablespoon at a time — take 6–8 minutes to add it all.
Keep beating until the meringue is thick, glossy, and holds stiff peaks — rub a small amount between your fingers, it should feel completely smooth with no sugar grains.
Add vinegar, cornstarch, and vanilla — fold in gently with a spatula, just 3–4 folds.
Spoon meringue onto the parchment in the ring shape between your two drawn circles, building it up into a thick wreath with peaks and swirls across the surface.
Use the back of a spoon to create a shallow channel running around the top of the wreath — this holds the cream.
Bake for 90 minutes without opening the oven door.
Turn the oven off and leave the pavlova inside with the door closed for a further 2 hours — or overnight for the most stable result.
The exterior should be crisp and white, the interior marshmallow-soft when tapped gently.
Make the lemon mascarpone cream: beat mascarpone, heavy cream, powdered sugar, lemon juice, zest, and vanilla together on medium-high speed.
Beat until the cream holds firm, billowy peaks — do not overbeat or it will turn grainy.
Transfer to a piping bag fitted with a large open star tip.
Pipe cream generously around the entire wreath channel, letting it spill over the meringue edges in thick folds.
Arrange raspberries and blueberries in dense clusters across the cream — vary the heights for visual depth.
Tuck edible spring flowers between the berry clusters at angles — let them rest naturally rather than placed perfectly.
Scatter lemon zest curls across the surface and dust the entire wreath lightly with powdered sugar before serving.
Prep time: 25 minutes
Cook time: 90 minutes + 2 hours cooling
Servings: 8–10
Difficulty: MediumA meringue ring so white it looks carved from cloud — crisp on the outside, yielding on the inside, buried under lemon cream and the first flowers of spring.
INGREDIENTS Pavlova Meringue Wreath6 large egg whites, room temperature
300g / 1½ cups caster sugar
2 tsp / 10ml white wine vinegar
2 tsp / 6g cornstarch
1 tsp / 5ml vanilla extract
Pinch of fine salt
Lemon Mascarpone Cream250g / 9 oz mascarpone, cold
200ml / ¾ cup heavy whipping cream, cold
60g / ½ cup powdered sugar, sifted
3 tbsp / 45ml fresh lemon juice
2 tsp / 6g lemon zest
1 tsp / 5ml vanilla extract
Toppings150g / 5 oz fresh raspberries
100g / 3.5 oz fresh blueberries
Edible spring flowers (pansies, violas, or cherry blossom)
Fresh lemon zest curls
Powdered sugar for dusting
INSTRUCTIONSPreheat oven to 130°C / 265°F. Draw a 22cm / 9-inch circle on parchment paper, flip it over on a baking sheet — this is your guide.
Draw a second circle inside the first, about 10cm / 4 inches in diameter — you are building a ring, not a disc.
Beat egg whites and salt in a spotlessly clean bowl on medium speed until soft peaks form.
Increase to high speed and add caster sugar one tablespoon at a time — take 6–8 minutes to add it all.
Keep beating until the meringue is thick, glossy, and holds stiff peaks — rub a small amount between your fingers, it should feel completely smooth with no sugar grains.
Add vinegar, cornstarch, and vanilla — fold in gently with a spatula, just 3–4 folds.
Spoon meringue onto the parchment in the ring shape between your two drawn circles, building it up into a thick wreath with peaks and swirls across the surface.
Use the back of a spoon to create a shallow channel running around the top of the wreath — this holds the cream.
Bake for 90 minutes without opening the oven door.
Turn the oven off and leave the pavlova inside with the door closed for a further 2 hours — or overnight for the most stable result.
The exterior should be crisp and white, the interior marshmallow-soft when tapped gently.
Make the lemon mascarpone cream: beat mascarpone, heavy cream, powdered sugar, lemon juice, zest, and vanilla together on medium-high speed.
Beat until the cream holds firm, billowy peaks — do not overbeat or it will turn grainy.
Transfer to a piping bag fitted with a large open star tip.
Pipe cream generously around the entire wreath channel, letting it spill over the meringue edges in thick folds.
Arrange raspberries and blueberries in dense clusters across the cream — vary the heights for visual depth.
Tuck edible spring flowers between the berry clusters at angles — let them rest naturally rather than placed perfectly.
Scatter lemon zest curls across the surface and dust the entire wreath lightly with powdered sugar before serving.
Prep time: 25 minutes Cook time: 90 minutes + 2 hours cooling Servings: 8–10 Difficulty: Medium
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