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Light Pavlova Cookies Recipe with Mascarpone and Strawberries

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These Light Pavlova Cookies feature a crisp shell with a soft, marshmallow-like center, topped with rich mascarpone cream and fresh strawberries. Perfectly light and airy, they make a delightful dessert for spring and summer.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (120g) mascarpone cheese, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a clean, dry mixing bowl, beat 4 large egg whites on medium speed until soft peaks form (about 2-3 minutes).
  3. Gradually add 1 cup granulated sugar, one tablespoon at a time, increasing mixer speed to high. Beat until stiff, shiny peaks form and sugar is fully dissolved (7-10 minutes).
  4. Sift 1 teaspoon cornstarch over the mixture, add 1 teaspoon white vinegar and 1/2 teaspoon vanilla extract. Gently fold in with a spatula without deflating the meringue.
  5. Using a spoon or piping bag, dollop or pipe the meringue onto prepared sheets in 2-inch rounds, spacing about 1 inch apart. You should get about 18-20 cookies.
  6. Bake for 1 hour and 15 minutes, drying the meringues without browning them. They should be crisp outside and soft inside.
  7. Turn off oven and leave meringues inside with door slightly ajar for 30 minutes to cool gradually.
  8. While cookies cool, whip 1 cup cold heavy cream with 1/2 cup mascarpone, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Refrigerate until ready to assemble.
  9. Once cooled, spread or pipe mascarpone cream on each cookie. Top with sliced fresh strawberries and a mint leaf if using. Serve immediately.

Notes

Egg whites must be at room temperature for best volume. Add sugar slowly to avoid grainy meringue. Use vinegar and cornstarch to stabilize and keep cookies crisp outside and soft inside. Cool cookies gradually in oven with door ajar to prevent cracks. Store unfilled cookies in airtight container at room temperature for up to 3 days; assemble just before serving.

Nutrition

Keywords: pavlova cookies, mascarpone cream, strawberries, meringue, light dessert, gluten-free dessert, summer dessert, airy cookies

Find it online: https://emmastirs.com/light-pavlova-cookies-recipe-with-mascarpone-and-strawberries-easy-step-by-step-guide/