Description
A stunningly light and crispy double-decker meringue cake layered with whipped cream and vibrant summer berries, perfect for warm-weather gatherings.
Ingredients
Scale
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
Instructions
- Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper. Trace two 8-inch circles as guides.
- In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla.
- Spoon meringue into the circles on the baking sheets, spreading evenly.
- Bake for 1 hour and 15 minutes, then turn off oven and let meringues cool inside with door ajar.
- Whip cream with powdered sugar until soft peaks form.
- Place one meringue disk on a serving plate, spread with half the whipped cream, and top with mixed berries.
- Place the second meringue on top, add remaining cream, and top with more berries.
- Slice gently with a serrated knife and serve immediately.
Notes
- Use room-temperature egg whites for best volume.
- Do not open oven while meringue bakes to prevent cracking.
- Assemble just before serving to keep texture crisp.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 34g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: meringue cake, summer dessert, berries, pavlova, gluten free cake