A light and airy coconut-flavored pavlova with a layer of sweet Mascarpone, and a fresh mango-kiwi compote!
I think I love marshmallow things almost as much as peanut butter. No. That’s a big fat lie. It’s not even close. I love peanut butter SO MUCH MORE. I do really love marshmallow things too though. It’s why I’ve shared a number of different homemade marshmallows recipes on the blog. This pavlova is sort of marshmallowy, which is why I am in love with it.
If you’ve never had a pavlova, it’s like a cross between a meringue and homemade marshmallows. I know it sounds so weird. It’s hard to conceptualize without trying it, but that really is the most accurate way I can think of to explain a pavlova. It’s like an enormous meringue cookie, but under-baked in the center. Well now that doesn’t sound appealing, does it?
Let’s try again. You basically whip the daylights out of a big batch of egg whites with sugar, and it turns into a big puffy cloud of sweet goodness (aka, meringue), and you pile it up on a cookie sheet in a big mound, and bake it. So kinda like I said, an enormous meringue cookie. But because it’s so big, it stays soft and pillowy in the center. The edges are crispy and crumbly of typical meringue, but the center is marshmallow-like!
Okay, I wrote three other blog posts today and I think I’m getting punchy. Did any of the above writing make any sense? I repeated myself 4 or 5 times, I think.
Pavlova are typically topped with whipped cream and berries, but this pavlova features a tropical spin! A little coconut extract into the meringue before the pavlova bakes gives it a beautiful coconut flavor, a layer of sweet Mascarpone mixed with fresh whipped cream gives it a light and creamy topping, while a mango-kiwi compote tops off the tropical theme.
I don’t think you can know the amazingness of a pavlova until you try one! So you should go and do that now. 🙂
Coconut Pavlova with Mango-Kiwi Compote
For Mango-Kiwi Compote:
- 1 mango peeled and chopped
- 2 kiwi peeled and chopped
- 2 tbsp. sugar
For Coconut Pavlova:
- 5 large egg whites at room temperature
- 1 c. sugar
- 1/4 tsp. salt
- 1/2 tsp. cream of tartar
- 1 1/2 tsp. coconut extract
For Mascarpone Topping:
- 1 c. heavy cream
- 2 tbsp. sugar
- 1 - 8 oz. container Mascarpone cheese
- In a medium-sized bowl, combine mango, kiwi, and sugar. Toss to gently coat. Set aside.
- Line a large cookie sheet with parchment paper. Using a plate or bowl as a guide, trace a 9-inch circle onto the parchment paper. I used a toothpick so I could see the indentation of the circle, without needing to use ink.
- In a large mixing bowl, beat the egg whites until thick, about 2 minutes.
- With the mixer running on medium-high speed, gradually add the sugar, about 2-3 tbsp. at a time, followed by the salt, cream of tartar, and coconut extract.
- Increase the speed to high, and beat until the egg whites form stiff peaks, about 4-5 minutes.
- Pile the meringue mixture into the middle of the circle on the parchment paper, and carefully spread it to the edges of the circle, making a disk. It doesn't have to be perfect - the ruffles and edges look rustic and pretty!
- Bake at 250 degrees for 1 hour and 30 minutes. Turn off the oven, and keeping the oven door closed, allow the meringue to cool in the oven for about 1 hour.
- Remove from the oven, and cool completely on the pan.
- Carefully shift the pavlova from the parchment paper to a serving plate.
For Mascarpone topping:
- In a large mixing bowl, combine heavy cream and sugar. Beat until stiff peaks form.
- Beat in the Mascarpone cheese until just blended.
- Carefully spread the Mascarpone topping onto the pavlova, leaving a 1-inch border at the edges.
- Top with the mango-kiwi compote. Slice and serve! DEVOUR!
And now I’ve maxed out on my ability to think and write today, so I think I’ll go take a nap.
Stacey @ Bake.Eat.Repeat. says
That looks amazing! I love meringue type things, although I’ve never actually made a pavlova. Although I’ve been meaning to for years!! Love the tropical theme on this one!
You should make one! They are delicious and super fun to whip up, honestly!
Thalia @ butter and brioche says
This pavlova looks beautiful! And so tropical and delicious too – it makes me wish for a slice (and summer weather).
Thank you so much, Thalia! EVERYTHING you make is gorgeous! Love to see your pics on IG!
Andrea @ Cooking with Mamma C says
I’m speechless! This looks fabulous! Pinning for sure.
Oh great!! So glad you like it! It was pretty darn delicious and disappeared fast!
Manali @ CookWithManali says
Beautiful! Stunning dessert Sarah! I love any dessert with fruits in it!
Thanks, Manali! I’ve been hooked on fruity desserts lately!
Cyndi - My Kitchen Craze says
I need to make this asap!! This looks gorgeous and stunning! Perfect for any occasion. Pinned! 😉
Julia @ Swirls and Spice says
Oh my goodness! This looks heavenly! I love the tropical twists you added!
Thanks so much, Julia!
This looks great!!
I’ve heard of pavlova, but don’t think I’ve ever tried it. The coconut and fruit topping looks wonderful. Thanks for sharing on Weekend bites
Pavlova is amazing!! I hope you try it sometime! Thanks so much, Adelina!
Lou Lou Girls says
Hello gorgeous! I love seeing your masterpieces.Thank you for bringing such great things to our party. Pinned and tweeted. I hope to see you on Monday at 7 pm.. Lou Lou Girls
Thanks for the party!!
Katherines Corner says
Sarah this is amazing. It’s like sunshine on a plate!Thank you for sharing at the Thursday Favorite Things blog hop xo
Yay! I’m so glad you like it!! Thank you so much for the party, as always! 🙂
Carrie @ Curly Crafty Mom says
These photos… gorgeous. I am sure this dessert is so delicious!