This beautiful Mascarpone Pavlova with candied citrus topping is a delicious gluten-free dessert. With a crispy outer shell and a creamy mascarpone cream filling, it will be a crowd-pleaser!
Today's post is part of a virtual baby shower in celebration of fellow blogger, Sarah of Snixy Kitchen.
Sarah and her husband Lucas are expecting their first baby girl very soon, and to celebrate, several lovely bloggers have come together to cook up some recipes with some of Sarah's favorite things: sweets and cheese!
Sarah and I connected a little over a year ago through our blogs and discovered that we had both ditched gluten for the same reason, our horrible chronic migraines.
If you haven't been to Sarah's blog, it is full of wonderful sweet and savory gluten-free recipes, as well as beautiful photography.
This pavlova with mascarpone coconut cream and candied citrus is a blend of some of Sarah's favorite things - sweets, cheese, and free of gluten! For the best and easiest assembly results, make your candied citrus at least one day ahead to allow them to completely dry.
One huge, tasty bonus of making the candied citrus is that it makes a perfect syrup to drizzle over the completed dessert. And, a second bonus, if you like cocktails, the leftover syrup doubles as a citrus-infused simple syrup.
Double the water and the sugar for the candied citrus recipe below, and I have a cocktail recipe for you with that citrus syrup!
To get in on all the baby shower party action today, check out all the deliciously sweet and cheese-inspired recipes below.
You can also follow along on social media with the #cheesebabyshower hashtag. Congrats, Sarah and Lucas!
- [i]For the Candied Citrus:[/i]
- 10-12 thin slices of assorted citrus (I used navel, cara cara, blood orange, and lemon)
- 1 cup unrefined organic cane sugar
- 1 cup water
- [br]
- [i]For the Pavlova:[/i]
- 4 large egg whites, room temperature
- pinch of salt
- 2 teaspoons cornstarch
- 1 teaspoon distilled vinegar
- ½ teaspoon pure vanilla extract
- a couple dashes ground cinnamon
- [br]
- [i]For the Mascarpone Coconut Cream:[/i]
- 1 cup coconut cream
- 1 cup mascarpone
- ¼ cup unrefined organic cane sugar
- 1 teaspoon pure vanilla extract
- For the Candied Citrus (made day ahead to allow for drying time): In a medium skillet, bring cane sugar and water to a simmer, stirring occasionally until sugar has dissolved. Add citrus slices in a single layer. Simmer for about an hour or until citrus rinds are almost translucent.
- When the citrus slices are done, remove the saucepan from the heat. Using tongs or chopsticks, remove citrus slices and place on a wire rack with a piece of parchment paper placed underneath to catch drips. Allow citrus slices to dry completely. Save remaining syrup from the saucepan in an airtight container.
- For the Pavlova: Preheat the oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper. Using a 9-inch cake pan, trace the cake pan on the middle of the parchment. Flip parchment paper over. You should be able to see your circle.
- In a dry, clean bowl, add egg whites and salt. Using an electric mixer, mix on medium speed for about 2 minutes until whites begin to lighten and there are very little bubbles.
- Sift the cornstarch over the whites, drizzle the vinegar and vanilla extract over whites, and add a couple dashes of cinnamon. Using a rubber spatula, gently fold in ingredients.
- Use your rubber spatula to transfer the meringue to the center of the circle on the parchment paper. Smooth the meringue to the edge of the circle, making an even 1-inch high disk.
- Bake for 60 minutes. Pavlova should be firm to touch but soft in the middle. Remove from oven and allow to cool completely on a wire rack.
- For the Mascarpone Coconut Cream: While the pavlova is cooling, combine coconut cream, mascarpone, cane sugar, and vanilla extract in a medium bowl. Mix on medium speed until ingredients are incorporated and mixture is smooth.
- To Assemble: Once pavlova is cool, carefully transfer to a cake stand or serving platter if desired. Gently top pavlova with mascarpone coconut cream and spread towards edges leaving at least a 1-inch perimeter. Arrange candied citrus on top of mascarpone coconut cream. Drizzle remaining syrup from the candied citrus if desired. Slice into wedges and serve immediately.
Emily | Gather & Dine
These pictures are breathtaking, Tessa! So so colorful and bright and full of festive vibes. Your candied oranges turned out perfectly and so pretty with those mixed hues. And the coconut mascarpone cream sounds like it would be just wonderful on its own or would go with so many desserts. Hope you are well. xo
Tessa
Thank you, Emily!!! That coconut mascarpone cream ended up being one dreamy combo - you are so right, it would go well with a variety of desserts. Hope you are having a great week! xo.
June @ How to Philosophize with Cake
Wow, what gorgeous photos! That pavlova looks incredible, especially with the colorful candied citrus slices--love the cross sections :)
Tessa
Thank you so much, June!!! I have to say, it is one of my favorites as of late! :)
Meghan | Fox and Briar
Wow wow wow, this is absolutely gorgeous Tessa! I am loving all the citrus we are getting right now! Pinning!
Tessa
Thank you, Meghan!! I am too - it is citrus city at our place! :)
Amanda Paa
Hooray for citrus and mascarpone, and celebrating the little babe on the way! Tessa, this looks amazing. Everything from the cloud of meringue, to the candied citrus. Light and airy, tart and sweet. I'd love to break into it! xo
Tessa
Exactly!!! Citrus, mascarpone, and a little cheese baby! :) I decided I need to use mascarpone more - why is it so good?! Thank you, Amanda!! <3
Bethany @ Athletic Avocado
What a great looking light dessert! I LOVE pavlova, and this recipe is textbook perfect!
Tessa
Thank you, Bethany! I love pavlovas too - it reminds me that I need to make them more often!
Mary Ann | The Beach House Kitchen
Wow Tessa! Your Pavlova is absolutely gorgeous! The mascarpone coconut cream sounds heavenly and those blood oranges!! Love it!
Tessa
Thank you, Mary Ann!! I initially wondered how well mascarpone and coconut cream would go together, but now its a combo I plan to use for other desserts too! <3
Sarah @ SnixyKitchen
All of that vibrant candied citrus on top is the icing on the cake of these gorgeous pavlovas. I'm so glad to have connected with you over our shared ditching of gluten because you constantly inspire me with your photos and creative recipes. I'm particularly looking forward to that cocktail recipe to come - candied citrus syrup? Heck yeah. Thank you so much for this stunning contribution to my surprise virtual baby shower - I hope one day we can meet in person and enjoy a few desserts together!! <3
Tessa
Oh my goodness, you inspire ME, sweet lady!! Thank you. :) I was excited to be able to contribute to today. I'm so glad you like the pavlova - I am now obsessed with candying citrus! Ha. We definitely need to meet up in person someday - would love it!! xo.
Christine
Tessa! this looks gorgeous and is such a lovely contribution to Sarah's virtual shower. I'm excited to see more about that citrus syrup cocktail soon too! xo
Tessa
Thank you, Christine!! :) I am still excited about making your popovers this coming weekend! xo!
Traci | Vanilla And Bean
Oh Tessa! Your pavlova is perfection and the colors of the citrus draw me in. I think that leftover citrus syrup would be perfect for that citrus cocktail you made! :D What a special treat for Sarah and all of us who enjoy your blog! Gorgeous, gorgeous!! Thank you for this my dear!
Tessa
Thank you SO much, Traci. I'll be sad when citrus season is over, but for now, it's going to be citrus city here at home! ;) I thought of you when making the cocktail...there is bourbon involved! <3
Abby @ The Frosted Vegan
Oh Tessa, this is gorgeous! I would totally want to pull a chair up at this baby shower, everyone's posts are AMAZING. Also, your pictures are so so gorgeous in this post! :)
Tessa
Thank you, Abby!!!! That means a lot!! <3