• 220 grams (7.76 ounces) egg whites
  • 600 grams (21.16 ounces) sugar
  • 30 grams (1.06 ounces) powdered sugar
  • 140 grams (4.94 ounces) water


  • 450 grams (15.87 ounces) mascarpone
  • 110 grams (3.88 ounces) white chocolate
  • 270 grams (9.52 ounces) condensed milk
  • 20 grams (0.71 ounces) cream 33%
  • 20 grams (0.71 ounces) coconut cream
  • 45 grams (1.59 ounces) coconut flakes
  • 0.25 teaspoon vanilla paste


  • Kitchen Thermometer

    A must-have tool for precise temperature control, especially when making sugar syrup for your meringue. 📏

  • Electric Mixer

    Essential for whipping egg whites to the perfect consistency. Make sure it's powerful and reliable! ⚡

  • Large Ice Cream Scoop

    This metal scoop with a ball separator inside ensures uniform meringue shapes. 🍦

  • Mixing Bowls

    You'll need these to mix and prepare your ingredients. Choose a set with different sizes. 🍲

  • Saucepan

    Perfect for boiling sugar syrup; aim for a heavy-bottomed one to avoid burning. 🔥


Step 1

1. Prepare the egg whites: Ensure egg whites are at room temperature. Tip: Room temperature egg whites whip more easily and to a higher volume than cold ones.

Step 2

2. Make the sugar syrup: In a saucepan, combine the sugar and water. Cook over low heat until the sugar syrup reaches 120°C (250°F). Use a kitchen thermometer for accuracy. Tip: Stir occasionally to ensure the sugar dissolves completely.

Step 3

3. Whip the egg whites: When the syrup reaches 106°C (220°F), begin whipping the egg whites at a low speed, gradually increasing as the syrup temperature rises. Pour the sugar syrup in a thin stream (make sure it does not hit the whisk) while continuing to whip at high speed. Keep whipping until the mixture cools to 40-43°C (105-110°F) and add the powdered sugar. Whip again until fully combined. Tip: Consistent pouring and whipping ensures a stable meringue structure.

Step 4

4. Shape the meringue: On baking paper, shape the meringue using a large ice cream spoon. Bake at 80°C (180°F) on convection mode for 3 hours. After baking, open the oven door and let the meringues cool completely for 3-4 hours.

Step 5

5. Prepare the cream: Melt the white chocolate and dairy cream in a water bath. Then, mix in the condensed milk and 'boil' for 1-2 minutes. Add the coconut flakes and vanilla paste, stirring well for another 1-2 minutes until the mixture thickens. Cool the cream and refrigerate for 1-2 hours. Tip: Use high-quality white chocolate for the best flavor.

Step 6

6. Combine creams: In a mixer bowl, combine the mascarpone, coconut cream, and the cooled mixture from the fridge. Mix at maximum speed until thoroughly combined (about 1-2 minutes). Tip: Ensure all ingredients are well chilled for a thicker, more stable cream.

Step 7

7. Assemble the 'snowballs': Form meringue layers about 6-7 cm in diameter. Assemble with three or four meringue layers, filling the spaces between each layer with cream. Apply an even layer of cream on top of each meringue. Decorate with coconut candies and sprinkle with coconut flakes. Refrigerate for 6-12 hours before serving. Tip: Allowing the 'snowballs' to rest in the refrigerator enhances the flavors and textures.


Serving this pastry is an experience in itself! Here are some fun and elegant ideas to make the moment unforgettable:

Go tropical: Serve your pastry with a side of tropical fruit slices—think fresh pineapple, mango, and kiwi. The vibrant colors and fresh flavors will make your dessert pop! 🍍🥭🥝

Hot & Cold: Pair the pastry with a warm beverage like coffee or hot cocoa on a chilly evening. The contrasting temperatures create a delightful sensation. ☕🍫

Alfresco Adventure: Planning a picnic? This pastry is a perfect portable treat. Pack it in an airtight container and enjoy the delightful meringue layers under the open sky. 🥧🌳

Party Pleaser: Hosting a party? Create a dessert bar featuring miniature versions of this pastry alongside other sweet treats for a gourmet experience that will impress your guests. 🎉🧁


If you’re looking to adapt this recipe to fit specific dietary needs, we’ve got you covered!

Gluten-Free: Good news! This recipe is naturally gluten-free, so no adjustments are needed for those avoiding gluten. 🎉

Vegan: Swap the egg whites with aquafaba (chickpea water) to make your meringue, and use vegan white chocolate, coconut cream, and a plant-based condensed milk for the filling. It's just as delicious and 100% plant-based! 🌱


  • Q: Can I use a hand mixer instead of an electric mixer?

    A: Yes, but be prepared for a bit of an arm workout! An electric stand mixer will make the job easier and more efficient. 💪

  • Q: How do I know when my meringue is ready?

    A: Look for stiff, glossy peaks. The meringue should hold its shape and not slide off the whisk. ⛰️

  • Q: Can I substitute regular chocolate for white chocolate?

    A: Yes, you can, but it will change the flavor profile of the cream. White chocolate offers a milder, creamier taste. 🍫

  • Q: How do I store leftovers?

    A: Keep the pastry in an airtight container in the fridge. It's best enjoyed within 1-2 days. 🥡

  • Q: Can I make the meringue in advance?

    A: Absolutely! Bake the meringue, let it cool completely, and store it in an airtight container until you're ready to assemble the pastry. 🕒

  • Q: Any tips for making the perfect sugar syrup?

    A: Use a kitchen thermometer to monitor the temperature closely and stir gently to prevent crystallization. Patience is key! 🍯

Nutrition facts

Coconut meringue cake with mascarpone and white chocolate
Recipe Yield:10 servings
Calories:Approximately 350-400 calories
Calories (Min - Max):350 - 400
Total Fat:20 grams
Saturated Fat:12 grams
Protein:6 grams
Total Carbohydrate:50 grams
Total Sugars:38 grams