Strawberry Mascarpone Meringue Cake

This Strawberry Mascarpone Meringue Cake layers crisp, cloud-like meringue with a rich mascarpone and whipped-cream filling and fresh strawberries. The base is a simple French meringue—egg whites beaten with sugar, a touch of starch, and lemon juice—baked low and slow to achieve a crunchy exterior and soft, marshmallow-like interior. Topped with a tangy mascarpone-cream mixture and juicy strawberries, it’s an elegant dessert that’s surprisingly easy. Perfect for spring and summer gatherings, special occasions, or anytime you crave a light yet indulgent treat, this cake celebrates fresh fruit and airy texture in every bite.

Cooking Time

• Preparation: 20 minutes

• Meringue Baking: 40 minutes

• Filling & Assembly: 15 minutes

• Chilling: 2–3 hours

• Total Active Time: 75 minutes

• Total Passive Time: 2–3 hours

Ingredients

• For the Meringue Base:

  • 3 large egg whites (room temperature)

  • Pinch of fine salt

  • 100 g granulated sugar

  • 20 g cornstarch (about 2 tbsp)

  • 1 tsp fresh lemon juice

  • 60 g sliced almond flakes

• For the Mascarpone–Strawberry Filling:

  • 300 g fresh strawberries, hulled and halved

  • 250 g mascarpone cheese, chilled

  • 250 ml heavy whipping cream (33% fat), chilled

  • 50 g icing sugar, sifted

  • 1 tsp vanilla sugar or extract

Step-by-Step Cooking Directions

1. Prepare and Preheat: Preheat your oven to 150 °C (300 °F). Line a 24–26 cm round springform pan or heatproof cake ring with parchment paper, extending an extra 2 cm above the rim.

2. Separate Eggs: Carefully separate 3 egg yolks from the whites. Place the whites in a clean, grease-free mixing bowl and set yolks aside for another use. Add a pinch of salt to the whites to help stabilize.

3. Beat Egg Whites: Using an electric mixer on high speed, beat the egg whites for 1 minute until foamy. Gradually add 100 g sugar in three additions, waiting until each batch dissolves before adding more. Beat for about 7 minutes total, until glossy stiff peaks form—when you lift the whisk, the meringue should hold a pointed peak without drooping.

4. Incorporate Starch & Lemon: Sift 20 g cornstarch over the meringue, add 1 tsp lemon juice, and gently fold using a rubber spatula in three strokes, preserving as much air as possible. This creates the classic crunchy-outside, soft-inside texture.

5. Shape and Top with Almonds: Spoon the meringue into the prepared pan, smoothing the top. Sprinkle 60 g almond flakes evenly over the surface, pressing lightly so they adhere.

6. Bake the Meringue: Bake at 150 °C (300 °F) on the middle rack for 40 minutes. The meringue should sound hollow when tapped and be pale golden. Turn off the oven and let the meringue cool completely inside with the door slightly ajar—this prevents cracks and ensures an even texture.

7. Make the Mascarpone Filling: While the meringue bakes (or cools), combine 250 g mascarpone, 250 ml heavy cream, 50 g icing sugar, and 1 tsp vanilla sugar in a chilled bowl. Whip on medium-high speed until soft peaks form—when the beater lifts, the mixture should hold its shape but still be smooth.

8. Layer with Strawberries: Once the meringue is fully cool, remove from the pan. Place on a cake platter or stand. Spread half the mascarpone-cream over the top, then arrange 300 g halved strawberries in a single layer. Spread the remaining cream over the berries, and optionally decorate with additional strawberry halves or almond flakes.

9. Chill and Serve: Refrigerate the assembled cake for 2–3 hours to allow the filling to set and flavors to meld. Slice with a serrated knife, wiping the blade between cuts for clean portions. Serve cold or at cool room temperature.

Nutritional Information

(Per slice; 12 slices)

• Calories: 260 kcal

• Protein: 4 g

• Total Fat: 18 g

  • Saturated Fat: 10 g

• Carbohydrates: 18 g

  • Sugars: 14 g

• Fiber: 1 g

• Sodium: 30 mg

The Origins and Popularity of the Recipe

Meringue desserts date to 17th-century Europe, named for the Swiss town Meiringen. Pavlova, a famous meringue–cream–fruit dessert, honors ballerina Anna Pavlova’s 1920s visit to Australia and New Zealand. This cake draws on pavlova’s inspiration but presents a loaf-style or springform version that’s easier to slice and serve. The addition of mascarpone and strawberries reflects Italian and French dessert traditions—combining airy sweetness with rich cream and seasonal fruit. Today, this cake is celebrated at weddings, summer parties, and cafés worldwide for its striking contrast of textures and flavors.

Reasons Why You’ll Love This Recipe

• Textural Delight: Crunchy exterior gives way to a melt-in-your-mouth interior.

• Flavor Harmony: Tangy strawberries and lemon balance sweet meringue and rich mascarpone.

• Impressive & Easy: Bakery-worthy appearance from just five core components.

• Make-Ahead Convenient: Meringue and filling can be prepared hours ahead.

• Gluten-Free Adaptable: Naturally free of gluten (verify vanilla sugar).

Health Benefits

• High Protein & Low Carb: Meringue is primarily egg whites and sugar; minimal carbs per serving.

• Antioxidants: Strawberries provide vitamin C and anthocyanins.

• Calcium & Healthy Fats: Mascarpone and cream deliver calcium and fat for satiety.

• Free of Refined Flour: Uses no wheat flour, making it suitable for gluten-sensitive guests.

• Portion Control: Slicing into 12 small pieces helps manage indulgence.

Serving Suggestions

• Serve with a dusting of cocoa powder or extra fresh mint for color contrast.

• Pair with a glass of Prosecco or Moscato d’Asti—bubbly sweetness complements the dessert.

• Offer alongside fresh berries and a sprig of basil or mint for garnish.

• For brunch, serve slices with a side of smoked salmon and crème fraîche on toast.

Common Mistakes to Avoid

• Grease in Bowl: Even a trace of grease prevents egg whites from whipping to stiff peaks—use clean, dry bowls.

• Adding Sugar Too Quickly: Gradual sugar incorporation ensures a stable meringue.

• Oven Temperature Variance: Too hot and the meringue will brown or crack; too cool and it won’t crisp properly.

• Immediate Cooling: Letting the meringue cool in a hot oven risks collapsing—finish by cooling slowly with the door ajar.

• Over-folding: Gentle folding preserves air; overmixing deflates the meringue and yields a dense result.

Pairing Recommendations

• Wine: A late-harvest Riesling enhances the cake’s sweetness.

• Tea: Earl Grey or jasmine tea offers fragrant citrus and floral notes.

• Coffee: A mild latte or cappuccino balances the dessert’s richness.

• Non-Alcoholic: Sparkling water with a twist of lemon cleanses the palate.

Cooking Tips

• Room Temperature Eggs: Separate eggs when cold but bring whites to room temperature before beating for greater volume.

• Use Superfine Sugar: Caster sugar dissolves more readily; if using granulated, pulse in a blender briefly.

• Stabilize with Starch: Cornstarch helps trap moisture, giving the interior marshmallow softness.

• Line for Clean Removal: Parchment overhang allows you to lift the meringue easily from the pan.

• Decorative Drizzle: Warm a spoonful of strawberry jam and lightly brush over assembled top for glossy finish.

Similar Recipes to Try

• Classic Pavlova – Individual meringue nests topped with whipped cream and mixed berries.

• Lemon Meringue Pie – Shortcrust pastry, tangy lemon curd, and toasted meringue topping.

• Chocolate Meringue Cake – Layers of cocoa meringue with chocolate ganache filling.

Variations to Try

• Mixed Berries: Replace strawberries with raspberries, blueberries, or blackberries.

• Citrus Twist: Add 1 tsp orange zest to the meringue or filling for extra brightness.

• Nutty Crunch: Fold 30 g finely chopped pistachios or pecans into the topping.

• Vegan Option: Use aquafaba (chickpea liquid) in place of egg whites and coconut cream instead of mascarpone.

Ingredient Spotlight

Mascarpone Cheese: An Italian cream cheese with a high butterfat content (≈60%), mascarpone lends a luxuriously smooth texture and mild sweetness that complements both the tart strawberries and the crisp meringue.

Conclusion

This Strawberry Mascarpone Meringue Cake brings together airy meringue, rich mascarpone, and fresh fruit for a dessert that’s as beautiful as it is delicious. With straightforward steps and make-ahead convenience, it’s ideal for any celebration or leisurely weekend treat. Experiment with flavor variations and pairings to make it your signature showstopper—then sit back and enjoy the applause as guests marvel at its delightful textures and flavors.

Frequently Asked Questions

1. Can I make the meringue a day ahead?
   Yes—store cooled meringue in an airtight container at room temperature up to 24 hours, then assemble.

2. Why did my meringue crack?
   Rapid temperature changes cause cracking. Cool slowly with the oven door ajar.

3. Can I skip the cornstarch?
   You can, but the interior may be drier and lack the soft, marshmallow-like center.

4. How do I prevent weeping (liquid release)?
   Use chilled bowls for whipping cream and handle berries sparingly to minimize moisture.

5. What’s the best way to slice it?
   Chill thoroughly then cut with a serrated knife, wiping the blade between cuts.

6. Can I use frozen strawberries?
   Thaw and drain well before topping; fresh berries yield best texture.

7. Is it gluten-free?
   Yes—this recipe contains no wheat flour.

8. How do I keep the cake from collapsing?
   Don’t open the oven during baking; cool in the oven to maintain structure.

9. Can I reduce sugar?
   You may reduce meringue sugar by 10–15 g, but too little risks instability.

10. What substitu­tes for mascarpone?
    Blend equal parts cream cheese and heavy cream for a similar texture and flavor.