Rose-Infused Raspberry Pavlova with Whipped Mascarpone

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

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 drafted and published.

A delicate meringue nest flavored with rose water, topped with fresh raspberries and a luscious mascarpone cream, perfect for Valentine’s Day. This French-inspired Valentine’s Day 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 4, 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 4 French cuisine 320 cal/serving

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Ingredients

4 large egg whites
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp rose water
8 oz mascarpone cheese
1/2 cup, cold heavy cream
2 tbsp powdered sugar
1 cup fresh raspberries
for garnish fresh mint leaves

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Instructions

Step 1: Preheat oven to 275°F. In a 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 stiff, glossy peaks form.
Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp rose water until just combined.
Step 4: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 7-inch circle with a slight well in the center.
Step 5: Bake for 1 hour and 15 minutes until the meringue is crisp on the outside. Turn off oven and let meringue cool completely inside the oven with door slightly ajar.
Step 6: Meanwhile, whip 8 oz mascarpone cheese with 1/2 cup cold heavy cream and 2 tbsp powdered sugar until smooth and fluffy.
Step 7: Once cooled, transfer the meringue to a serving plate, fill the well with the mascarpone cream, and top with 1 cup fresh raspberries.
Step 8: Garnish with fresh mint leaves and serve immediately.