Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 baked meringue shell filled with rosewater-scented whipped mascarpone cream and fresh strawberries, combining lightness and floral sweetness 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 cup mascarpone cheese
1/2 cup heavy cream
2 tbsp powdered sugar
1/2 tsp rose water
1 1/2 cups fresh strawberries, sliced

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Instructions

Step 1: Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper. 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, beating on high speed until stiff, glossy peaks form and sugar dissolves, about 7-8 minutes.
Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar, being careful not to deflate the meringue.
Step 4: Spoon the meringue onto the prepared baking sheet, shaping into a 7-inch circle with slightly higher edges to hold filling.
Step 5: Bake for 1 hour 15 minutes until crisp on the outside; turn off oven and leave pavlova inside for 1 hour to dry.
Step 6: Meanwhile, whip 1 cup mascarpone cheese with 1/2 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp rose water until smooth and fluffy.
Step 7: Once pavlova is cool, spoon the rosewater mascarpone cream into the center and top with 1 1/2 cups sliced fresh strawberries. Serve immediately.