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
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Preparation: 20 minutes
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Meringue Baking: 40 minutes
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Filling & Assembly: 15 minutes
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Chilling: 2–3 hours
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Total Active Time: 75 minutes
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Total Passive Time: 2–3 hours
Ingredients
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For the Meringue Base:
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3 large egg whites (room temperature)
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Pinch of fine salt
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100 g granulated sugar
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20 g cornstarch (about 2 tbsp)
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1 tsp fresh lemon juice
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60 g sliced almond flakes
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For the Mascarpone–Strawberry Filling:
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300 g fresh strawberries, hulled and halved
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250 g mascarpone cheese, chilled
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250 ml heavy whipping cream (33% fat), chilled
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50 g icing sugar, sifted
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1 tsp vanilla sugar or extract
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