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
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Grew up with my mom making this, always had some bread on the side, tasted like heaven.
