High-Window View Summer Fruit Pavlova with Lemon Mascarpone

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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This towering pavlova showcases crisp meringue layers topped with luscious lemon mascarpone cream and fresh summer berries for an elegant dessert. This French-inspired high-protein recipe, ready in about 95 minutes, pairs egg whites, granulated sugar, 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 75 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does High-Window View Summer Fruit Pavlova with Lemon Mascarpone take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover High-Window View Summer Fruit Pavlova with Lemon Mascarpone?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg whites from drying out.

Can I substitute ingredients in High-Window View Summer Fruit Pavlova with Lemon Mascarpone?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale High-Window View Summer Fruit Pavlova with Lemon Mascarpone for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with High-Window View Summer Fruit Pavlova with Lemon Mascarpone?

French high protein like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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