Ingredients

For the Meringue

180 grams egg whites (6.5 ounces)
270 grams powdered sugar (9.5 ounces)
Pinch of citric acid
40 grams corn starch (1.5 ounces)

For the Cream

360 grams mascarpone (12.5 ounces)
200 grams heavy cream 33% (7 ounces)
40 grams powdered sugar (1.5 ounces)
Vanilla extract to taste
We recommend:

For the Mango-Passion Fruit Confit

60 grams mango puree (2 ounces)
40 grams passion fruit puree (1.5 ounces)
7 grams corn starch (0.5 ounces)
20 grams sugar (0.5 ounces)
We recommend:

Instructions

Step 1

Prepare the Meringue

Beat the egg whites at room temperature with citric acid until foamy.
Gradually add the powdered sugar, one tablespoon at a time, increasing the mixer speed, and beat until you have a thick, glossy mixture.
Carefully fold in the corn starch thoroughly.
Transfer the mixture to a piping bag with a 1 cm (0.5 inch) round nozzle.
Pipe four circles, 15 cm (6 inches) in diameter, onto parchment paper.
Dry in the oven at 90°C (195°F) for about 1 hour 40 minutes, until the bases are dry.
Let them cool.

Step 2

Prepare the Confit

For each confit, mix the puree with sugar and corn starch using a whisk.
Cook over medium heat, stirring constantly, until thick and translucent.
Transfer to a piping bag and let cool.

Step 3

Prepare the Cream

Mix cold mascarpone with powdered sugar and vanilla extract until smooth.
Add the heavy cream and beat until thick.

Step 4

Assemble the Cake

See the video for visual instructions: Place one meringue layer, add cream to form edges and base, add strawberry confit.
Add another meringue layer, cream, mango-passion fruit confit.
Repeat both layers once more.
Decorate the top with cream swirls, mango slices, and almond flakes.
Enjoy!

Step 5

Serving Tip

This dessert can be served a few hours after assembly, but it tastes even better the next day when the cream makes the meringue turn into a soft souffle-like texture. Which do you prefer: freshly made or rested?

Servings

Imagine this: a sunny afternoon with friends, 💖 sipping tea and delighting in each layer of sweet meringue and tart fruit confits. This cake is perfect for *any* occasion. **Serve it with a scoop of vanilla ice cream** for an extra indulgent treat, or add a dollop of whipped cream on the side. 🍓🥭 For a *unique twist,* top with edible flowers or a sprinkle of fresh mint leaves. 🍃 Your guests will be wowed by both the taste and the presentation. Thinking about drinks? Complement this cake with a glass of bubbly champagne or a refreshing fruit sangria. 🍾🍹 The flavors meld together beautifully, making for an unforgettable dessert experience. Bon appétit!

Equipment

Variations

Gluten-free and vegan friends, we haven't forgotten you! 🌟 **For a gluten-free version:** Make sure your corn starch is certified gluten-free. Most brands are, but it's always good to check. **For a vegan alternative:** Use aquafaba (the liquid from a can of chickpeas) instead of egg whites. You'll need about 180 grams. Swap mascarpone for a vegan cream cheese and the heavy cream for coconut cream. The process remains the same, ensuring everyone can enjoy this delightful cake. 🎂✨

Faq

  • Why do my meringue layers collapse?

    Ensure your bowl and whisk are clean and free from any grease or moisture. Also, make sure you're adding the sugar gradually and beating it to stiff peaks.

  • Can I use fresh fruit instead of puree for the confit?

    Fresh fruit can alter the consistency, but you can make your own puree by blending and straining fresh fruit.

  • How can I tell if my meringue is done?

    The meringue should be dry to the touch and easily peel off the parchment paper. If it's sticking, give it more time in the oven.

  • What's the best way to store the cake?

    Keep it refrigerated in an airtight container. It actually tastes better the next day as the meringue softens slightly.

  • Can I add different flavors to the cream?

    Absolutely! A few drops of almond extract or citrus zest can add a fantastic twist to the cream.

  • How can I achieve perfect swirls for decoration?

    Practice makes perfect. Use a steady hand and even pressure on the piping bag, and don't be afraid to start over if the swirl isn't perfect.

Nutrition facts

Meringue Cake Delight
Recipe Yield:8 servings
Calories:Per Serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:11g
Protein:4g
Total Carbohydrate:36g
Total Sugars:34g