Recipe Image

Triple Layer Pavlova

  • 45 m
  • 3 h 25 m
Diabetic Living Magazine
“Wow your dinner guests with this beautiful stacked meringue dessert drizzled with a delicious chocolate sauce. Each slightly different meringue layer is layered with an orange-mascarpone cream and a fruity sauce of cranberries, cherries, and strawberries—presenting a stunning visual for any special occasion.”


    • Pavlova
    • 4 egg whites, room temperature
    • 1 teaspoon vanilla
    • ¼ teaspoon cream of tartar
    • 1¼ cups granulated sugar (see Tip)
    • ¼ cup finely chopped toasted slivered almonds
    • 2 tablespoons unsweetened cocoa powder
    • Cherry-Berry Sauce
    • ⅓ cup frozen unsweetened pitted tart red cherries
    • 3 tablespoons granulated sugar (see Tip)
    • 1 tablespoon cornstarch
    • ¾ cup water
    • ⅓ cup fresh cranberries, coarsely chopped
    • 1 cup coarsely chopped fresh strawberries
    • Orange-Mascarpone Cream
    • 1 orange
    • ½ of an (8 ounce) carton mascarpone cheese
    • 1½ cups frozen light whipped dessert topping, thawed
    • Chocolate Sauce
    • 2 ounces semisweet chocolate, chopped
    • 2 tablespoons fat-free half-and-half


  • 1 Preheat oven to 300°F. Line two very large baking sheets with parchment paper or foil. Draw an 8-inch circle on one sheet of paper. Draw two 8-inch circles on the other sheet of paper, leaving about 1 inch between circles.
  • 2 Prepare meringue: Combine egg whites, vanilla, and cream of tartar in a large bowl. Beat with a mixer on medium until soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed for about 5 minutes or until stiff peaks form (tips stand straight) and the sugar is nearly dissolved.
  • 3 Spoon about one-third of the meringue onto one of the circles on the baking sheets, spreading evenly to the edge of the circle. Spoon about one-half of the remaining meringue into a bowl. Fold in almonds. Spoon the almond meringue onto another circle on the baking sheet, spreading evenly to the edge of the circle. Sift the cocoa powder over the remaining meringue; fold in thoroughly. (The cocoa meringue will deflate a little.) Spoon the cocoa meringue onto the remaining circle, spreading evenly to the edge of the circle.
  • 4 Bake all of the meringues at the same time with the pans on separate oven racks for 35 minutes. Turn off the oven; let the meringues dry in the oven with the door closed for 1 hour.
  • 5 Meanwhile, prepare Cherry-Berry Sauce: Place frozen cherries in a bowl to thaw. Do not drain. Use kitchen scissors to coarsely snip the cherries. Combine sugar and cornstarch in a medium saucepan. Stir in the water until well combined. Add cranberries and the undrained cherries. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Remove from heat. Let cool for 10 minutes. Stir in strawberries.
  • 6 Prepare Orange-Mascarpone Cream: Remove ½ teaspoon zest and squeeze ¼ cup juice from orange (reserving any extra zest and juice for another use). Beat mascarpone cheese in a large bowl with a mixer on medium until smooth. Beat in the orange zest; gradually beat in the orange juice until well combined. Fold in dessert topping, thawed.
  • 7 To assemble, carefully lift the meringues off paper. Place one meringue on a round platter. Spread with one-third of the Orange-Mascarpone Cream. Top with one-third of the Cherry-Berry Sauce. Repeat the layers twice. Cover loosely and chill for 1 to 2 hours.
  • 8 Prepare Chocolate Sauce: Combine semisweet chocolate and half-and-half in a small bowl. Microwave on Medium for 1 to 2 minutes or until the chocolate is melted and smooth, stirring once or twice. Drizzle over the pavlova. Cut the pavlova into wedges. Serve immediately.
  • Tip: We do not recommend using sugar substitutes for this recipe.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019