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Coconut Pavlova with Mango-Kiwi Compote

A light and airy coconut-flavored pavlova with a layer of sweet Mascarpone, and a fresh mango-kiwi compote!
Course Dessert
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 pieces
Author Sarah @ The Gold Lining Girl


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


For compote:

  1. In a medium-sized bowl, combine mango, kiwi, and sugar. Toss to gently coat. Set aside.

For pavlova:

  1. 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.
  2. In a large mixing bowl, beat the egg whites until thick, about 2 minutes.
  3. 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.
  4. Increase the speed to high, and beat until the egg whites form stiff peaks, about 4-5 minutes.
  5. 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!
  6. 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.
  7. Remove from the oven, and cool completely on the pan.
  8. Carefully shift the pavlova from the parchment paper to a serving plate.

For Mascarpone topping:

  1. In a large mixing bowl, combine heavy cream and sugar. Beat until stiff peaks form.
  2. Beat in the Mascarpone cheese until just blended.

To assemble:

  1. Carefully spread the Mascarpone topping onto the pavlova, leaving a 1-inch border at the edges.
  2. Top with the mango-kiwi compote. Slice and serve! DEVOUR!