Caramelized Pear Pavlova with Chai Mascarpone Cream
A crisp, marshmallow-centered pavlova topped with silky chai mascarpone cream and buttery maple caramelized pears. Actual chai tea and warm spices give the cream deep chai flavor for an unexpected fall dessert that's as much about texture as it is flavor.
Equipment
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- 8 in cake pan or plate for tracing
- Offset Spatula or Large Spoon
- Small Saucepan
- Large Skillet
Ingredients
Pavlova
- 4 large egg whites room temperature
- 1 cup superfine or caster sugar
- ½ teaspoon cream of tartar
- 1 ½ teaspoons cornstarch
- 1 teaspoon vanilla extract
- Pinch kosher salt
Chai Mascarpone Cream
- 1½ cups heavy whipping cream divided
- 3 chai tea bags
- 8 ounces mascarpone cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground ginger
- Tiny pinch ground cloves
- Small pinch kosher salt
Caramelized Pears
- 3 medium Bosc pears ripe but still firm
- 2 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lemon juice
Instructions
Make the Pavlova
- Prepare the oven and pan. Preheat the oven to 300°F. Line a baking sheet with parchment paper. Trace an 8-inch circle onto the parchment using a cake pan or plate as your guide, then flip the parchment over so the marking is underneath. You'll still be able to see the circle through the paper without getting pencil or ink on the meringue.
- Make sure your equipment is completely clean. Before whipping the egg whites, check that your bowl and whisk are completely clean, dry, and free of any grease. Even a small amount of fat or egg yolk can interfere with the egg whites whipping properly.
- Begin whipping the egg whites. Add the room-temperature egg whites and a pinch of kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the whites become foamy and begin to hold very soft peaks. Add the cream of tartar and continue beating until soft peaks form. When you lift the whisk, a peak should form but flop back over rather than standing upright.
- Gradually add the sugar. Increase the mixer to medium-high. Add the sugar approximately 1 tablespoon at a time, waiting about 15–20 seconds between additions. Don't rush this step. Gradual incorporation helps the sugar dissolve properly and creates a more stable meringue.
- Whip to stiff, glossy peaks. After all of the sugar has been added, continue whipping until the meringue becomes thick and glossy and holds stiff peaks. When you lift the whisk, the peak should stand upright rather than collapsing.
- Rub a small amount of meringue between your thumb and finger. It should feel mostly smooth with little to no noticeable sugar grit. If it still feels distinctly grainy, continue whipping briefly and test again.
- Add the remaining ingredients. Sprinkle the cornstarch over the meringue and add the vanilla. Mix on low for only a few seconds, then use a rubber spatula to gently finish incorporating everything by hand. Avoid aggressively mixing at this stage because you don't want to knock excess air out of the meringue.
- Shape the pavlova. Spoon the meringue onto the center of your traced circle. Use an offset spatula or the back of a large spoon to shape it within the 8-inch guide, building upward rather than spreading outward. The finished pavlova should be approximately 2½–3 inches tall.
- Create upward swoops around the sides, then make a shallow well in the center, leaving a substantial raised edge. The well will eventually hold the mascarpone cream and pears, but don't hollow the center all the way down.
- Bake. Place the pavlova in the preheated oven and immediately reduce the oven temperature to 250°F. Bake for 1 hour 20 minutes.
- Cool slowly. When the baking time is complete, turn the oven off but do not open the door. Leave the pavlova inside the closed oven for at least 2 hours, or until completely cool.
- Once cooled, the exterior should feel dry and crisp. The center will remain soft and marshmallow-like. Some cracking around the exterior is completely normal.
Make the Chai Mascarpone Cream
- Infuse the cream. Add ½ cup of the heavy whipping cream to a small saucepan and heat just until steaming. Don't let it boil.
- Remove from the heat, add all 3 chai tea bags, cover, and steep for 10 minutes. Remove the tea bags, gently pressing them against the side of the pan without aggressively squeezing them.
- Allow the cream to cool, then cover and refrigerate until completely cold, about 1–2 hours. The cream needs to be properly chilled before whipping.
- Start the mascarpone cream. Add the cold mascarpone, powdered sugar, vanilla, cinnamon, cardamom, ginger, cloves, and salt to the clean bowl of a stand mixer. Mix briefly on low speed just until smooth. Avoid beating the mascarpone excessively on its own.
- Add the cream. With the mixer running on low, gradually pour in the completely chilled chai-infused cream, followed by the remaining 1 cup cold heavy whipping cream.
- Once incorporated, increase to medium speed and whip until the mixture reaches medium-stiff peaks. It should look smooth and silky and be firm enough to hold its shape when spooned, while the tip of a peak may still curl slightly.
- Watch it closely as it thickens. Mascarpone cream can become grainy if over-whipped. Refrigerate until assembly.
Make the Caramelized Pears
- Prepare the pears. Peel and core the pears, then cut them into wedges approximately ½ inch thick. Try to keep the wedges relatively even so they cook at approximately the same rate.
- Begin caramelizing. Melt the butter in a large skillet over medium heat. Add the pear wedges in as close to a single layer as possible.
- Let them cook relatively undisturbed for 2–3 minutes so the first side can begin developing color. Gently turn the pears and cook for about another 2 minutes.
- Make the caramel. Add the dark brown sugar, maple syrup, and salt. Gently turn the pears to coat them without breaking them apart. Continue cooking for another 2–4 minutes, until the pears are tender and glossy and the butter and sugar have formed a caramel-like sauce.
- Test a pear with the tip of a knife or fork. It should be tender but still hold its shape rather than turning mushy.
- Finish and cool. Remove the skillet from the heat. Add the vanilla and lemon juice and gently toss.
- Transfer the pears and their caramel out of the hot skillet and allow them to cool completely. Do not put warm pears onto the mascarpone cream.
Assemble the Pavlova
- Transfer carefully. Once completely cool, carefully move the pavlova to your serving plate or board. Pavlova shells are extremely delicate, so some small cracks or flakes breaking away are normal. Avoid repeatedly moving it once it's on your serving surface.
- Add the cream. Spoon the cold chai mascarpone cream generously into the well in the center. Let it mound naturally while leaving some of the crisp pavlova visible around the outside.
- Add the pears. Arrange the cooled caramelized pear wedges over the mascarpone cream. Layer and overlap them rather than pressing them into the cream.
- Finish and serve. Spoon a small amount of the thick caramel from the pear skillet over the pears. Avoid adding excessive liquid because moisture will soften the meringue.
- Serve soon after assembling for the strongest contrast between the crisp shell, marshmallow center, silky mascarpone cream, and caramelized pears.
Notes
Sugar: Superfine/caster sugar dissolves more easily into the egg whites. If you only have regular granulated sugar, pulse it briefly in a food processor or blender until the crystals are finer, but stop well before it becomes powdered sugar.
Egg whites: Separate eggs carefully. Any yolk in the whites can make them difficult to whip. It's often easiest to separate eggs while they're cold and then allow the whites to come to room temperature.
Meringue texture: Don't rely exclusively on mixing time. Look for a glossy appearance, stiff peaks, and sugar that feels almost completely dissolved between your fingers.
Cracking: Cracks are normal and don't mean your pavlova failed. The exterior is intentionally very delicate.
Chai: The three tea bags provide the black tea flavor, while the additional spices make sure the finished mascarpone cream distinctly tastes like chai.
Mascarpone cream: Keep all cream and mascarpone cold. Stop whipping once medium-stiff peaks form to prevent the mixture from becoming grainy.
Assembly: For the best texture, don't assemble until relatively close to serving. Moisture from the cream, pears, and caramel will gradually soften the meringue.
Storage: Refrigerate assembled leftovers in a covered container for up to 2 days. The meringue will soften overnight, but the dessert will still be delicious.
Nutrition
Serving: 1sliceCalories: 396.87kcalCarbohydrates: 39.14gProtein: 4.15gFat: 25.53gSaturated Fat: 16.01gPolyunsaturated Fat: 0.69gMonounsaturated Fat: 3.88gTrans Fat: 0.09gCholesterol: 69.04mgSodium: 102.71mgPotassium: 154.11mgFiber: 1.74gSugar: 35.04gVitamin A: 926.04IUVitamin C: 2.79mgCalcium: 68.55mgIron: 0.21mg
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