recipe, summer, sweet

Lavender Meringue with Raspberry and Whipped Mascarpone

I love when a recipe comes together seamlessly, and even though you hadn’t intended for it to be magical, it somehow got to that point on its own.

You know what it’s like, don’t you? When you need to make a dessert using leftover egg whites, a couple raspberries rolling around in the freezer, and a container of mascarpone. You don’t have high hopes, but it’ll do.

I totally regretted my words the minute I tasted it.

The crunchy, slightly floral meringue cradles the raspberry compote and rich mascarpone. The toasted almond slices liven your taste buds even further, offering another fun texture but also a toasty fragrance to balance out the lightness of the raspberry and lavender scents.

Chef’s note: I recommend assembling the dessert only on the day you plan to eat it. Otherwise, the meringue will lose its crunchiness

Serves 4 people.


Lavender Meringue


– 3 large egg whites (preferably room temperature)
– 1/2 tsp cream of tartar
– 1/4 cup lavender syrup (alternatively, you can simply make your own quick simple syrup using the same recipe in the hyperlink)


1. Preheat oven to 250F, and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whip the egg whites and cream of tartar together with a hand mixer or standing mixer until soft peaks form.
3. In the microwave, or on the stove top, heat the lavender syrup until it becomes quite hot but not scalding. Fold the syrup into the egg mixture, then mix the mixture again until stiff peaks form.
4. Pour the egg mixture into a circular shape on the baking sheet and distribute so it’s your desired thickness and size. Bake for about 90 minutes or until it is golden brown and easily pulls away from the paper when lifted.

Quick Raspberry Compote


– 3/4 cup fresh or frozen raspberries
– 1/4 cup granulated sugar


1. Combine both ingredients in a saucepan and bring to a simmer over medium heat. Remove pot lid and continue cooking over medium-low heat, stirring every so often until thickened (about 10 minutes). Remove from heat and allow to cool. It will continue to thicken as it returns to room temperature.
Keep in the fridge until ready to use.


Whipped Mascarpone


– 1/4 cup 35% whipping cream
– 1/2 cup mascarpone cheese
– 1/4 cup granulated sugar
– 2 tsp vanilla extract


Whip the whipping cream in a small bowl until soft peaks form. Fold in the mascarpone, sugar, and vanilla.
Add additional cream, one tablespoon at a time, if it is too thick and you’d like it to be creamier.
Keep in the fridge until ready to use.


Lightly break the top of the meringue with the back of a large spoon to create a crevasse. Fill with the raspberry compote, and then the whipped mascarpone. Garnished with toasted almond slices.