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Poached Pear Pavlova with Vanilla Mascarpone Cream

Poached Pear Pavlova with Vanilla Mascarpone Cream

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Thanks to its versatility, pavlova ticks boxes for all kinds of sweet-stuff lovers. This Poached Pear Pavlova is another take on the light, crispy dessert that’s traditionally topped with whipped cream and fruit. The poached pears have a sweet, fragrant, mmm-inducing flavour that makes them a decadent alternative to berries. The indulgence keeps coming with the mascarpone cream, which replaces whipped cream for a fuller, thicker side to your dessert. Serve with a dusting of icing sugar on top for a final flourish. Looking for more summer dessert recipes? Look no further.
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  • 4 large egg whites
  • 500g caster sugar
  • 500g pomegranate seeds
  • 4 large pearspeeled, cored and cut into quarters
  • 500g mascarpone
  • ½ tsp vanilla bean paste


Step 1

Preheat the oven to 140°C /gas mark 1. Place the egg whites in a large bowl or stand mixer and start to whisk. Once you have stiff peaks, add 1 tbsp sugar at a time, whisking for 20 secs after each addition. When all the sugar has been added, keep whisking until it has fully dissolved and you can’t feel any between your fingertips.

Step 2

Stick a piece of baking paper to a baking sheet using a few dabs of mixture, then spoon the rest into a 20-25cm circle, creating a slight hollow in the middle. Bake for 1 hr 15 mins, then turn off the oven and leave the meringue to cool in the oven overnight.

Step 3

To make the topping, blitz 375g pomegranate seeds, then sieve into a saucepan to collect the juice (discard the seeds). Stir the sugar into the juice and add the pears along with enough water for them to float. Screw up a piece of baking paper, unfurl it and lay over the pears. Place on a medium heat, bring to the boil, then simmer gently for 30 mins. Turn off the heat and leave to infuse for 2 hrs.

Step 4

Remove the pears from the liquid and return the saucepan to the heat. Bring the liquid to the boil and reduce by half, or until syrupy. Allow to cool.

Step 5

When ready to serve, peel the meringue off the paper and put it on a serving plate. Whisk the mascarpone with the vanilla and use to fill the hollow. Top with the pears, the remaining pomegranate seeds and a drizzle of the syrup, serving the rest on the side.

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