Fresh Strawberry Meringue Cake

Noel

Pavlova - Layers of meringue filling with fresh strawberries and mascarpone whipped cream!

2 tablespoons cornstarch

⅛ teaspoon salt

2 cups sugar, divided

7 egg whites, at room temperature

½ teaspoon cream of tartar

16 ounces mascarpone cheese

2 teaspoons vanilla extract

3 cups whipping cream

4 ½ cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake

Preheat oven to 250°.

Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to adhere to sheets.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add salt and cornstarch. Gradually add 1½ cups of the sugar, 1 tablespoon at a time, beating at medium-high speed until stiff peaks form and mixture is glossy, about 4 minutes.

Place one-quarter of egg white mixture onto circles drawn on parchment paper (about 1½ cups mixture per circle), spreading to cover each circle completely.

Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2½ hours or until surface is dry/not sticky.

To assemble, beat together mascarpone cheese and vanilla in a large bowl just until blended.

Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining ½ cup sugar, beating until stiff peaks form. Gently fold whipped cream into mascarpone mixture.

Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread a quarter of the mascarpone mixture (about 2 cups) over meringue, then top with a third of the berries (1½ cups). Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and finally the halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife.

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