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Cherry & Mascarpone Cream Pavlova Roulade

A festive, fresh cherry and almond, mascarpone cream filled pavlova roulade. A stunning addition to the Christmas dessert table
Prep Time40 mins
Cook Time15 mins
Total Time1 hr 45 mins
Servings: 8


Mascarpone Cream

  • ¾ cup / 200 g mascarpone
  • 1 ¼ cup / 310 ml full cream
  • 3 tablespoons icing sugar confectioner's sugar


  • 4 large eggs I used size 7's and you'll only need the whites
  • ¾ cup / 170 g castor sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla paste or extract
  • 400 g fresh cherries 2 cups when stoned & cut in half
  • ¼ cup / 25 g sliced almonds


  • icing sugar to dust


  • replace the vanilla extract with ½ teaspoon rose water or orange blossom water


Mascarpone Cream

  • Make the mascarpone cream by placing the mascarpone, cream and the icing sugar in a medium-sized bowl and using an electric beater, beat it all together until it's lump-free. Set aside.


  • Lightly spray a 33 x 23 cm Swiss roll tin with non-stick cooking spray and line with non-stick baking paper. Then give it a light spray all over. Also, cut a similar sized piece of the paper that you'll need later on.
  • Place an oven rack just below the centre of the oven (the top of the tin should be in the centre of the oven) and turn it to 150°C fan bake/convection oven or 170°C conventional oven, on bake.
  • Separate the eggs, placing the whites into a large bowl, being careful to make sure that no blobs of yolk have 'snuck' their way in there.
  • Using an electric beater on medium/high speed, beat them until they are stiff-peaked.
  • Turn the beater speed down to medium and continue beating whilst adding i tablespoon of sugar at a time, thoroughly beating it in between spoonfuls. The mixture should be stiff, glossy and tripled in size.
  • Using a spatula, gently fold through the vinegar, cornflour and the vanilla or if you are using it, the rose water or the orange water.
  • Scrape the meringue out of the bowl and into the lined tin. Gently spread it around but try not to push it down so as not to knock the air out.
  • Place it in the oven for 12 - 15 minutes or until it's light golden brown and the centre feels firm to touch.
  • Once done leave it to cool in the tin for 10 minutes.
  • Dust that extra sheet of baking paper with icing sugar and place it on a clean bench or a large cutting board.
  • Carefully flip the pavlova upside down onto the paper and gently peel the paper off, leaving it to cool down further. (Make sure the pavlova totally cools down or it will sweat when it's rolled up in the paper).
  • Whilst the 'pav' is cooling down a bit more, set 8 cherries aside and stem and stone the remaining ones. (I use a cherry stoner. If you don't have one you can pull the stem out, cut them in half around the pip and twist the two sides in opposite directions so that one side comes off and you can flick the pip out).
  • Spread roughly half of the mascarpone cream over the pavlova.
  • Gently push the cherry halves, hickelty, picklety into and all over the cream.
  • Scatter over the almonds, leaving approx 1 tablespoon aside for decorating later.
  • Start to roll it on the long side using the paper to guide it and your palms to mould it. Fairly tightly roll it over once then pull the paper back and use it as a guide again to roll it over more.
  • Finish it off and then fully encase it in the paper (with the seam underneath) and place it in the fridge.
  • Leave it rolled up in the fridge (still with the seam underneath) for at least one hour (or overnight) before decorating.
  • When you are ready to make it look gorgeous, thinly trim the ends with a serrated knife (so that they look 'neat').
  • Use a large star nozzle to pipe the remaining mascarpone cream all along the top. (Alternatively, spoon it over the top and spread it out nice and thick.)
  • Scatter the remaining tablespoon of almonds over the cream.
  • Place the cherries you set aside on (I like to put 1 per slice on so in this case, 8), dust it with icing sugar and lastly add some mint sprigs or lovely angelica leaves.
  • Slice it in between the cherries and serve with pretty little dessert forks.
  • Place cling wrap loosely over (so as not to squash the cherries and cream) and it will keep refrigerated for 3 days from when it was first filled with cream.