High-Window View Summer Fruit Pavlova with Lemon Mascarpone

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

This towering pavlova showcases crisp meringue layers topped with luscious lemon mascarpone cream and fresh summer berries for an elegant dessert. This French high-protein recipe, ready in about 95 minutes, pairs egg whites, granulated sugar, and cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 8 oz mascarpone cheese
• 1/3 cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup heavy cream, cold
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• for garnish fresh mint leaves

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Instructions

1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp white vinegar while continuing to beat until stiff, glossy peaks form.
2. Step 2: Spoon the meringue onto the baking sheet in three 6-inch diameter rounds stacked high, smoothing edges with a spatula. Bake for 1 hour 15 minutes until crisp outside but still marshmallowy inside; turn off oven and let cool inside with door slightly ajar.
3. Step 3: In a chilled bowl, whip 8 oz mascarpone cheese with 1/3 cup powdered sugar, 1 tbsp lemon zest, and 2 tbsp lemon juice until smooth. Separately whip 1/2 cup cold heavy cream to soft peaks and fold gently into mascarpone mixture.
4. Step 4: To assemble, layer the lemon mascarpone cream between the meringue rounds, topping the final layer with fresh blueberries, raspberries, and mint leaves for a tall, elegant summer dessert.