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Fruity Meringue Delight

Featured in Sweet bites of pure joy.

A fun twist on the pavlova, this rolled dessert mixes crispy meringue with fluffy mascarpone cream and exotic fresh fruit.
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alicia in the kitchen
Updated on Thu, 27 Mar 2025 14:50:12 GMT
Rolled dessert with whipped cream, fresh fruit, and pistachios sprinkled over, all laid out on a black slate. Pin it
Rolled dessert with whipped cream, fresh fruit, and pistachios sprinkled over, all laid out on a black slate. | tasteofsavor.com

I stumbled upon this Pavlova Log while trying to put a twist on our usual Christmas dessert. The first time I whipped it up, the crunchy meringue paired with the soft cream and bright fresh fruits just blew everyone away. It's now become my holiday trademark, bringing that unexpected wow factor that lights up my guests' faces.

A Mind-blowing Dessert

What makes this log truly outstanding is how the textures play together. The meringue gently breaks under your spoon to show off a fluffy mascarpone whipped cream, while the fruits add their tangy freshness. Each bite tells a different story, mixing crunch and softness. My guests always can't believe how light this dessert feels after a big meal.

The Wonder of Components

  • Meringue: 4 room temperature egg whites, 200g sugar for that perfect shine, 1 spoon white vinegar to keep it stable, 1 spoon vanilla for flavor, 30g cornstarch for texture, and 2 spoons powdered sugar to finish it off.
  • Rich Whipped Cream: 300g ice-cold cream, 250g smooth mascarpone, 45g powdered sugar for sweetness, and that organic lemon zest that makes all the difference.
  • Festive Toppings: Sparkling pomegranate seeds, one ripe persimmon, golden cape gooseberries, crunchy roasted pistachios, and those tiny meringues that add character.

The Creation Journey

The Wonderful Foundation
My oven warms to 150°C while I beat my egg whites into soft peaks. I slowly mix in sugar for a glossy meringue, then add that game-changing touch of vinegar and vanilla. Once spread into a rectangle, the oven works its magic for 20 minutes.
The Ultimate Cream
In my chilled bowl, I turn cream, mascarpone and powdered sugar into a fluffy cloud with lemon flavor. A quick chill makes it even more heavenly.
The Gentle Assembly
On my cooled meringue, I spread a thick layer of cream before scattering my colorful fruits and crushed meringue bits. Rolling needs a gentle touch but the end result is so worth it.
The Final Flourishes
I finish by piping pretty cream swirls, lovingly arranging my fruits and sprinkling crushed pistachios. In the fridge, it gets even more beautiful.
A Christmas log elegantly topped with cream, fruits, pomegranate bits and nuts, displayed on a black platter. Pin it
A Christmas log elegantly topped with cream, fruits, pomegranate bits and nuts, displayed on a black platter. | tasteofsavor.com

My Winning Tips

Over time, I've fine-tuned some valuable tricks. For perfect meringue, I beat my whites very slowly and gradually, that's the real secret to great texture. For my cream, I make sure everything comes straight from the fridge, which keeps it more stable. I also love switching up the fruits with the seasons—summer raspberries, fall figs—each version brings its own special touch to this magical treat.

Frequently Asked Questions

→ How can I nail the meringue?
Whip the eggs and sugar slowly until they’re glossy with stiff peaks. Cornstarch makes it stable, and vinegar keeps it crisp.
→ Can I prep it ahead of time?
You can make the meringue the day before. Put the dessert together about 2 hours before serving so the cream softens the meringue slightly.
→ How do I keep the meringue from cracking?
While it’s warm, roll it using parchment paper to stop it sticking and make rolling easier.
→ Can I switch up the fruit?
Definitely! Use fruits that are in season. Berries, mango, or passion fruit work great instead of persimmon or pomegranate.
→ How should I store the dessert?
Keep it chilled in the fridge for up to a day. Add fresh fruit and decorations just before serving to keep it looking fresh.

Fruity Meringue Log

This festive dessert features crunchy meringue rolled with whipped mascarpone cream and topped with colorful fresh fruit.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: Franco-Australian Fusion

Yield: 8 Servings (1 log)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 4 egg whites.
02 200g powdered sugar.
03 1 teaspoon white vinegar.
04 1 teaspoon vanilla extract.
05 30g corn starch.
06 2 tablespoons icing sugar.
07 300g heavy cream.
08 250g mascarpone cheese.
09 45g icing sugar for the cream.
10 1 organic lemon (zest).
11 2 tablespoons pomegranate seeds.
12 1 persimmon fruit.
13 2 small meringues.
14 1 handful of roasted pistachios.
15 3 physalis (cape gooseberries).

Instructions

Step 01

Whisk the egg whites and slowly add the sugar. Mix in the vinegar, vanilla, and starch. Spread into a rectangle and bake at 150°C for 20 minutes.

Step 02

Beat the cream, mascarpone, and icing sugar together to make whipped cream. Stir in the lemon zest and chill.

Step 03

Remove pomegranate seeds, chop the persimmon, and crush the pistachios.

Step 04

Spread the whipped cream over the meringue, top with the fruits and crumbled meringues. Roll it up like a log and refrigerate for 2 hours.

Step 05

Add whipped cream, fruits, and pistachios on top. Keep it chilled until serving.

Notes

  1. Best made the same day.
  2. Store in the fridge.

Tools You'll Need

  • Stand mixer or hand mixer.
  • Baking tray.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (cream, mascarpone).
  • Tree nuts (pistachios).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 25 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g