Lychee & Raspberry Glow Pavlova

Ingredients

4 large egg whites, room temperature

1 cup superfine granulated sugar

1 tsp white wine vinegar

1 tbsp cornstarch

1/2 tsp vanilla bean paste

1 pinch sea salt

1 cup heavy whipping cream, chilled

1/2 cup mascarpone cheese, softened

2 tbsp powdered sugar

1/2 tsp rose water (optional)

1 cup fresh lychees, peeled, pitted, and halved

1 cup fresh raspberries

1/4 cup lychee syrup (from canned lychees, or a simple

syrup)

1 tbsp fresh lime juice

1/2 tsp lime zest

1/4 cup pistachios, finely crushed

1/4 cup pomegranate arils

2 tbsp fresh mint, small leaves

1 tbsp wildflower honey (for drizzling)

1 tsp dried edible rose petals

Directions

Preheat your oven to 250°F. Line a large baking sheet

with parchment paper and draw an 8-inch circle on the

paper as a guide, then flip the paper over.

In a clean, dry glass or metal bowl, beat the egg whites

and a pinch of salt on medium speed until soft peaks

form.

Increase the speed to high and add the granulated sugar

one tablespoon at a time, beating constantly until the

meringue is stiff, glossy, and no longer feels grainy when

rubbed between your fingers.

Gently fold in the white wine vinegar, cornstarch, and

vanilla bean paste using a rubber spatula.

Pile the meringue onto the parchment paper circle. Use a

spatula to create a slight well in the center and

decorative swirls or peaks on the sides.

Lower the oven temperature to 225°F and bake for 75–90

minutes until the outside is crisp and dry to the touch, but

the pavlova remains white.

Turn off the oven, prop the door open slightly with a

wooden spoon, and let the pavlova cool completely

inside the oven (about 2 hours) to prevent cracking.

For the cream, beat the heavy cream, mascarpone,

powdered sugar, and rose water in a chilled bowl until

medium-stiff peaks form.

In a small bowl, toss the lychees and raspberries with the

lychee syrup and lime juice. Let macerate for 10 minutes.

To assemble, place the cooled pavlova on a serving

platter. Fill the center well with the mascarpone cream.

Top the cream with the macerated lychees and

raspberries, ensuring some of the juices drizzle down the

sides.

Sprinkle the crushed pistachios, pomegranate arils, lime

zest, and dried rose petals over the fruit.

Garnish with fresh mint leaves and a final, elegant drizzle

of wildflower honey before serving immediately.