Ingredients
For the Meringue
For the Cream
For the Strawberry Confit
For the Mango-Passion Fruit Confit
Instructions
Step 1
Prepare the Meringue
Step 2
Prepare the Confit
Step 3
Prepare the Cream
Step 4
Assemble the Cake
Step 5
Serving Tip
Servings
Equipment
Essential for achieving that glossy, stiff meringue. Make sure your bowl is spotless and grease-free for the best results.
Used for precise layering and decorating. If you don't have a nozzle, you can simply snip the tip off the bag.
Line with parchment paper to prevent sticking. Make sure they fit your oven for even drying.
You'll need this for mixing the confit ingredients. Ensure it's sturdy for even blending.
Variations
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.