Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream

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

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar, being careful not to deflate the meringue.
  4. Step 4: Spoon the meringue onto the prepared baking sheet, shaping into a 7-inch circle with slightly higher edges to hold filling.
  5. 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.
  6. 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.
  7. 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.

Frequently asked questions

How long does Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream 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 Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream?

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 Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream?

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 Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Strawberry-Rosewater Pavlova with Whipped Mascarpone Cream?

French valentine’s day 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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