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
Continued on the next page
Chocolate Cake with Chocolate Buttercream Frosting
Spinach crepes
Most people don’t realize these 25 things are dangerous to put down the sink
Kentucky interstate reopened after reports of multiple shot, suspect still at large: Sheriff
The Debate Over Ketchup on Eggs A Culinary Discussion
Salted Caramel Banana Bread
