Mixed Berry Pavlova with Whipped Mascarpone

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light meringue dessert topped with fresh strawberries, blueberries, and a smooth, softly whipped mascarpone cream. This French-inspired recipe, ready in about 80 minutes, layers egg whites, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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: 60 min Serves 6 French cuisine 350 cal/serving

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Ingredients

4 large egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh blueberries

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Instructions

Step 1: Preheat oven to 300°F and line a baking sheet with parchment paper. In a large clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
Step 2: Gradually add 1 cup granulated sugar, 1 tbsp at a time, while continuing to beat until the meringue is glossy and stiff peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula.
Step 3: Spoon the meringue onto the parchment paper in a 8-inch round shape with slightly higher edges to hold the toppings. Bake for 50-60 minutes until crisp on the outside but slightly soft inside. Turn off oven and let the meringue cool completely inside the oven with the door ajar.
Step 4: While the meringue cools, whip 1 cup mascarpone cheese with 1/2 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until smooth and fluffy.
Step 5: Once cooled, spread the mascarpone cream evenly over the meringue base. Top with 1 cup sliced fresh strawberries and 1 cup fresh blueberries arranged decoratively. Serve immediately.