Delicious Meringue Cake for Holiday Celebrations

Start by whisking the egg whites in a clean bowl until they become frothy.

Add the sugar and salt gradually, continuing to whisk until the mixture forms stiff peaks.

Fold in the corn starch gently using a spatula until fully combined. Transfer the meringue to a piping bag.

Pipe out four circles of 12 cm diameter on a baking sheet lined with parchment paper. Bake in an oven preheated to 80C (about 176F) for approximately 1 hour. The interiors should remain slightly moist.

In a small bowl, combine the corn starch and sugar.

Chop the berries and add them to a saucepan. Sprinkle the corn starch mixture over the berries and stir well to coat them.

Heat the mixture over medium heat, stirring constantly until it reaches a boil. Once boiling, cook for 1 minute before removing from heat. Allow it to cool until it becomes pliable.

In a mixing bowl, combine mascarpone cheese, heavy cream, and powdered sugar.

Whisk until the mixture reaches soft peaks. Gently fold in the slightly warmed pistachio paste until well incorporated.

Start with one meringue layer and spread melted white chocolate on top. Add a layer of the berry filling and a bit of pistachio cream.

Continue layering the meringue, berry filling, and pistachio cream until all elements are used, finishing with a layer of cream.

Store the assembled cake in the refrigerator for no more than 24 hours to maintain its freshness.