Recipe for: Pavlova with cream cheese-mascarpone and strawberries in linden honey - photo 1
← Recipes

Recipe for: Pavlova with cream cheese-mascarpone and strawberries in linden honey

Desserts Cakes and Bakes 90 min Medium 19 views ~56.35 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Light pavlova — a meringue with a crispy shell and soft, marshmallow-like interior — in a Polish-European fusion version: a delicate cream made from semi-fat cottage cheese and mascarpone, complemented by fresh summer strawberries macerated in linden honey and lemon juice. This dish combines the classic Australian-New Zealand meringue with Polish cheesy accents and the honey aroma of summer. Perfect for summer parties, barbecues, and family Sundays; it looks stunning thanks to the contrast of the white cream and the intense red of the strawberries, along with the shine of the honey.

Ingredients Used

Ingredients (15)

Servings:
8
  • Chicken egg 4 pcs (~240 g)
  • Sugar 240 g
  • Potato flour 15 g
  • Wine vinegar 5 ml
  • Semi-fat cottage cheese 250 g
  • Mascarpone 250 g
  • Powdered sugar 50 g
  • 30% heavy cream 200 g
  • Strawberry 500 g
  • Honey 60 ml
  • Lemon 0.2 pcs (~15 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Vanilla bean 1 pcs (~5 g)
  • Gelatin 5 g
  • Mint 5 g
💰 Estimated dish cost: ~56.35 PLN (7.04 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Meringues

1

Preheat the oven. Set the temperature to 120°C (top-bottom, no fan). Line a baking tray with parchment paper and trace a circle with a diameter of 22–24 cm (use a plate as a template). Lightly grease the paper with butter or spray a thin layer of oil — this will make it easier to remove the meringue after baking.

Use a large baking tray and parchment paper; the traced circle will help maintain an even shape. If you have a baking stone, you can use it for more even baking.
2

Separate the egg whites from the yolks: crack the egg and transfer the contents between the two shells, allowing the yolk to remain in one shell until the white flows out. Place the egg whites in a large, dry, and grease-free bowl (glass or metal). Repeat for all eggs. Remove any shell fragments.

Use an egg separator or pour the contents between the halves of the shell. The bowl and whisk must be perfectly dry — even a little bit of fat will prevent the egg whites from whipping.
3

Beat the egg whites with a mixer on medium speed for about 1–2 minutes until frothy. Add a pinch of salt. Increase the speed to high and continue beating until the egg whites start to form soft, moist peaks (about 2–3 minutes).

Ingredients: Salt
Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, whisk by hand, which will take 8–12 minutes.
4

When the egg whites have soft peaks, start adding the sugar one tablespoon (about 15 g) at a time — add gradually every 10–15 seconds, while continuously beating on high speed. After adding half of the sugar, mix for 3–4 minutes, then add the rest. Beat until the mixture is smooth, shiny, and forms stiff, glossy peaks (about 6–10 minutes total from the start of adding the sugar).

Ingredients: Sugar
Sugar dissolution test: take a bit of the foam between your fingers and rub it — if you don't feel any crystals, the sugar is dissolved. Don't keep it on very high speed for too long, so the foam doesn't lose its air.
5

Turn off the mixer. Sift the potato starch over the mixture and add the wine vinegar. Gently fold the ingredients together with a large silicone spatula using an upward motion — do not mix vigorously to avoid deflating the foam. The mixture should be thick, shiny, and uniform.

Ingredients: Potato flour, Wine vinegar
Use a large spatula or spoon; work gently and slowly to maintain the aeration. If the mixture collapses, it's a sign that it was mixed too vigorously.
6

On the prepared paper, shape a circle: place the entire mixture in the center and spread it with a spatula, creating a distinct edge (about 3–4 cm high) and a gentle indentation in the center for the cream. You can smooth the top or gently create decorative ruffles.

Ingredients: Sugar, Potato flour
Use a large spoon or spatula. If you want nice edges, turn the spoon around the outline of the meringue: this will create an even rim.
7

Place the meringue in the preheated oven and bake for 60–75 minutes at 120°C, until the top is dry and lightly golden. After baking, turn off the oven, crack the door open about 2 cm, and leave the meringue to cool completely in the oven (at least 1 hour, preferably several hours) — slow cooling will prevent cracking.

Set the convection oven to a lower temperature (about 100–110°C) or use top-bottom at 120°C. Leaving the meringue in the oven to cool is crucial for the structure of the center.

Strawberries in honey

8

Wash the strawberries, gently dry them with a paper towel, remove the stems, and cut the larger fruits into quarters. Place the strawberries in a bowl, drizzle with lemon juice (about 15 g), add linden honey (about 60 g), and gently mix to coat the fruits with honey. Set aside for 15–30 minutes to release their juice and gain a shine.

Ingredients: Strawberry, Lemon
Use a large bowl and gentle movements to avoid crushing the fruit. If the honey is thick and crystallized, briefly heat it in a water bath until it reaches a liquid consistency (max 40–45°C).

Cream

9

Prepare the cottage cheese: if it is lumpy, pass it through a sieve or briefly blend it with a blender until smooth. In a separate bowl, whip the chilled heavy cream until stiff (start on medium speed, then increase to high; this process takes 2–4 minutes).

Ingredients: Semi-fat cottage cheese, 30% heavy cream
Whip the cream in a cool bowl; if it is too soft, the cream will separate. Be careful not to overwhip the cream — it should be stiff but not buttery.
10

To the mascarpone, add the sifted powdered sugar and (optionally) the scraped seeds from the vanilla pod. Gently mix until a smooth mixture forms. Add the strained cottage cheese and mix with a spatula, then gently fold in the whipped cream using an up-and-down motion — the cream should be silky and fluffy.

Ingredients: Mascarpone, Powdered sugar, Semi-fat cottage cheese, Vanilla bean, Gelatin, 30% heavy cream
Use a mixer on low speed only at the beginning with the mascarpone; then mix the ingredients by hand to maintain fluffiness. If you are using gelatin, prepare it according to the instructions and add it cooled to the cream before combining with the whipped cream.

Assembly

11

Place the cooled meringue on a serving platter. Fill the center of the meringue evenly with the cream cheese-mascarpone mixture, forming a mound, but not all the way to the edge to keep the rim. On top of the cream, arrange the strawberries macerated in honey, drizzling the remaining syrup from the bowl over them.

Ingredients: 30% heavy cream, Mascarpone, Semi-fat cottage cheese, Strawberry, mint
Use a large spatula or spoon to spread the cream. Gently fold the layers to avoid crushing the meringue. You can also add mint leaves for freshness.
12

Serve immediately after assembling. If you prepare the meringue in advance and the cream separately, assemble just before serving to keep the meringue crispy. Cut into portions with a sharp knife, gently slicing to avoid crushing the cream.

It is best to serve the pavlova within 2 hours of arranging the fruit. If you need to store it, keep the meringue and cream separately in the fridge and assemble before serving.

Fun Fact

💡

Pavlova was created in honor of the Russian prima ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s; both nations claim it as their national dessert.

Best for

letnie przyjęcie rodzinne spotkanie urodziny

Tips

🍽️ Serving

Serve chilled, assemble the meringue at the end — the meringue must be dry on the outside, and the cream cool. Serve on a flat, wide plate; you can add a sprig of mint for color and freshness. When cutting, make one decisive cut from the edge to the center.

🥡 Storage

Store the meringue separately in an airtight container at room temperature for up to 24 hours. Keep the cream and macerated strawberries in the refrigerator for up to 48 hours. Once assembled, store in the refrigerator and consume on the same day — over time, the meringue absorbs moisture and loses its crunch.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate Brownie 45 min

Chocolate Brownie

Desserts
Buttery Muffins with Summer Fruits and Crunchy Oat Crumble 70 min

Buttery Muffins with Summer Fruits and Cru...

Desserts
Velvety Lemon Squares with a Hint of Lavender 180 min

Velvety Lemon Squares with a Hint of Lavender

Desserts
Poppy Seed Star with Vanilla and Lemon 120 min

Poppy Seed Star with Vanilla and Lemon

Cakes and Bakes
Fluffy Choux Pastry Donuts with Vanilla Cream and Raspberries 90 min

Fluffy Choux Pastry Donuts with Vanilla Cr...

Desserts
Quick Spiced Gingerbread with Plum Jam and Chocolate 70 min

Quick Spiced Gingerbread with Plum Jam and...

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: May Day

Desserts are a sweet ending to May celebrations. Fresh fruits, cakes, and ice creams will surely enhance the time spent outdoors.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Advertisement