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Light and Fluffy Strawberry Pavlova Cookie Sandwiches with Lemon Mascarpone Cream

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These pavlova cookie sandwiches feature crisp, airy meringue cookies filled with a zesty lemon mascarpone cream and fresh strawberries, perfect for a light and elegant dessert.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (preferably superfine)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (240g) mascarpone cheese, chilled
  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (50g) powdered sugar, sifted
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 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. Mark circles about 2.5 inches (6 cm) in diameter on the parchment as a guide for uniform pavlova cookies.
  2. In a clean, dry mixing bowl, beat 4 large egg whites with a pinch of salt on medium speed until soft peaks form (about 2-3 minutes).
  3. Increase speed to high and add 1 cup (200g) granulated sugar one tablespoon at a time, beating well between additions until glossy and stiff peaks form (about 8-10 minutes).
  4. Gently fold in 1 teaspoon white vinegar, 1 teaspoon cornstarch, and 1 teaspoon vanilla extract using a spatula, being careful not to deflate the meringue.
  5. Using a piping bag or two spoons, place meringue onto the circles marked on the baking sheets, smoothing the tops slightly.
  6. Bake in the preheated oven for 1 hour and 15 minutes. The pavlova cookies should be dry to the touch and easily peel from the parchment.
  7. Turn off the oven, leave the door slightly ajar, and let the cookies cool inside for another hour.
  8. While the pavlova cools, whip 1 cup mascarpone cheese with 1/2 cup cold heavy cream, 1/4 cup powdered sugar, lemon zest, lemon juice, and vanilla extract on medium-high until soft peaks form (about 5 minutes).
  9. Once pavlova cookies are completely cool, spread a generous dollop of lemon mascarpone cream on one cookie, top with fresh strawberry slices, then sandwich with another cookie. Repeat for all sandwiches.
  10. Serve immediately or refrigerate for up to 4 hours before serving. If chilling, allow sandwiches to sit at room temperature for 10 minutes before eating to soften slightly.

Notes

Use room temperature egg whites for better volume. Add sugar gradually to avoid grainy meringue. The vinegar and cornstarch stabilize the meringue and create a marshmallow-like interior. Bake at low temperature and cool in the oven with door ajar to prevent cracking. Assemble just before serving to keep cookies crisp. Can substitute dairy ingredients for dairy-free alternatives.

Nutrition

Keywords: pavlova, strawberry pavlova, lemon mascarpone cream, meringue cookies, dessert sandwiches, light dessert, homemade dessert, gluten-free dessert

Find it online: https://lenatable.com/light-and-fluffy-strawberry-pavlova-cookie-sandwiches-recipe-easy-homemade-dessert-with-lemon-mascarpone-cream/