Tropical Pavlova with Cream Shetropical-pavlova-cream-sherry-enrry and Mascarpone Cream
Bonus Recipe – International Sherry Week 2026
As a special bonus to our International Sherry Week 2026 recipe series, Anne Lancaster has shared another delightful dessert: a tropical pavlova with mango, mascarpone cream and a touch of Cream Sherry.
This elegant dessert combines a crisp meringue shell with a soft, chewy centre, a rich yet refreshing mascarpone and Greek yoghurt cream, and the natural sweetness of ripe mangoes. Cream Sherry adds a delicious finishing touch to the creamy filling.
Perfect for a special occasion, this pavlova can also be adapted with peaches and finished with pistachios, white chocolate or toasted almonds.
Ingredients
For the pavlova
- 6 large free-range egg whites
- 350 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
For the tropical filling
- 2 ripe mangoes, peeled and diced
- 8 rounded tbsp mascarpone
- 8 rounded tbsp plain Greek yoghurt
- 1 tbsp caster sugar
- 3 tbsp Cream Sherry
Optional toppings
- Shelled pistachios
- Flaked white chocolate
- Toasted flaked almonds
Method
1. Prepare the meringue
Whisk the egg whites in a clean, grease-free bowl using an electric hand whisk or a stand mixer until they form stiff, glossy peaks.
Gradually add the caster sugar, a little at a time, continuing to whisk until the meringue becomes thick and firm. It should hold its shape when the bowl is carefully tilted.
In a small cup, mix the cornflour and white wine vinegar. Gently fold this mixture into the meringue. This helps create the pavlova's characteristic soft, chewy centre.
2. Shape and bake the pavlova
Spoon the meringue onto a baking tray lined with baking parchment.
Shape it into a circle approximately the size of a dinner plate, with a raised edge and a shallow hollow in the centre to hold the cream.
Bake in a preheated fan oven at 140°C for approximately 1 hour to 1 hour 15 minutes, until the meringue is a pale cream colour.
Turn off the oven and leave the pavlova inside for at least 1 hour, or overnight, to dry out and cool completely. This helps reduce cracking.
Carefully remove the baking parchment and transfer the pavlova to a suitable serving plate. A glass plate makes an attractive presentation.
3. Prepare the mascarpone cream
In a bowl, whisk together the mascarpone, Greek yoghurt and caster sugar until thick and smooth.
Add the Cream Sherry and gently fold it into the mixture with a spoon.
4. Assemble the pavlova
Spread the mascarpone cream into the hollow in the centre of the cooled meringue base.
Arrange the diced mango over the cream.
For an extra-special finish, sprinkle with shelled pistachios, flaked white chocolate or toasted flaked almonds.
5. Serve
Serve the pavlova soon after assembling.
Once assembled, it can be kept in the refrigerator for up to 1 hour before serving.
Alternative: Peach Pavlova
If you prefer peaches to mangoes, replace the mangoes with two small tins of peaches, thoroughly drained and diced.
The peach version also pairs beautifully with the mascarpone and Cream Sherry filling.
Recipe courtesy of Anne Lancaster.
Tropical Pavlova with Cream Sherry and Mascarpone Cream
Bonus Recipe – International Sherry Week 2026
As a special bonus to our International Sherry Week 2026 recipe series, Anne Lancaster has shared another delightful dessert: a tropical pavlova with mango, mascarpone cream and a touch of Cream Sherry.
This elegant dessert combines a crisp meringue shell with a soft, chewy centre, a rich yet refreshing mascarpone and Greek yoghurt cream, and the natural sweetness of ripe mangoes. Cream Sherry adds a delicious finishing touch to the creamy filling.
Perfect for a special occasion, this pavlova can also be adapted with peaches and finished with pistachios, white chocolate or toasted almonds.
Ingredients
For the pavlova
- 6 large free-range egg whites
- 350 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
For the tropical filling
- 2 ripe mangoes, peeled and diced
- 8 rounded tbsp mascarpone
- 8 rounded tbsp plain Greek yoghurt
- 1 tbsp caster sugar
- 3 tbsp Cream Sherry
Optional toppings
- Shelled pistachios
- Flaked white chocolate
- Toasted flaked almonds
Method
1. Prepare the meringue
Whisk the egg whites in a clean, grease-free bowl using an electric hand whisk or a stand mixer until they form stiff, glossy peaks.
Gradually add the caster sugar, a little at a time, continuing to whisk until the meringue becomes thick and firm. It should hold its shape when the bowl is carefully tilted.
In a small cup, mix the cornflour and white wine vinegar. Gently fold this mixture into the meringue. This helps create the pavlova's characteristic soft, chewy centre.
2. Shape and bake the pavlova
Spoon the meringue onto a baking tray lined with baking parchment.
Shape it into a circle approximately the size of a dinner plate, with a raised edge and a shallow hollow in the centre to hold the cream.
Bake in a preheated fan oven at 140°C for approximately 1 hour to 1 hour 15 minutes, until the meringue is a pale cream colour.
Turn off the oven and leave the pavlova inside for at least 1 hour, or overnight, to dry out and cool completely. This helps reduce cracking.
Carefully remove the baking parchment and transfer the pavlova to a suitable serving plate. A glass plate makes an attractive presentation.
3. Prepare the mascarpone cream
In a bowl, whisk together the mascarpone, Greek yoghurt and caster sugar until thick and smooth.
Add the Cream Sherry and gently fold it into the mixture with a spoon.
4. Assemble the pavlova
Spread the mascarpone cream into the hollow in the centre of the cooled meringue base.
Arrange the diced mango over the cream.
For an extra-special finish, sprinkle with shelled pistachios, flaked white chocolate or toasted flaked almonds.
5. Serve
Serve the pavlova soon after assembling.
Once assembled, it can be kept in the refrigerator for up to 1 hour before serving.
Alternative: Peach Pavlova
If you prefer peaches to mangoes, replace the mangoes with two small tins of peaches, thoroughly drained and diced.
The peach version also pairs beautifully with the mascarpone and Cream Sherry filling.
Recipe courtesy of Anne Lancaster.
