Meringue cake with berries
This Meringue Cake features light, airy meringue layers paired with whipped cream, rich dark chocolate, and fresh berries. It's a perfect dessert for celebrations, balancing sweetness and richness with a fresh fruity touch.
Cook time 150 min
Prep time 20 min
Ingredients:
2 cups heavy whipping cream3/4 cup dark chocolate
2 cups strawberries
1 cup blueberries
5 egg whites
1 cup sugar
1/2 tsp vanilla extract
Celebrate any occasion with this delightful Meringue Celebration Cake! This enchanting dessert combines the light and airy texture of meringue with rich chocolate chunks and the natural sweetness of fresh berries. Perfect for birthdays, anniversaries, or any milestone, this cake is sure to impress your guests with its beautiful presentation and delectable flavors.
Instructions:
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with a mixer on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the mixer speed to high and beat until stiff, glossy peaks form.
- Gently fold in the vanilla extract.
- Spoon the meringue onto the prepared baking sheet, forming two or three equal-sized circular discs (depending on how many layers you want).
- Bake in the preheated oven for 1.5 hours. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- In a chilled mixing bowl, beat the heavy whipping cream on high speed until it begins to thicken.
- Stop whisking before it’s entirely stiff; you want a consistency that’s spreadable but firm.
- Melt half of the chopped dark chocolate over a double boiler or in the microwave (stir every 30 seconds if using a microwave) until smooth.
- Allow the melted chocolate to cool slightly.
- Halve the strawberries and set aside.
- Place the first meringue disc on a serving plate.
- Spread a generous layer of whipped cream over the meringue.
- Drizzle some of the cooled, melted chocolate over the whipped cream.
- Scatter a mix of halved strawberries and blueberries on top of the cream.
- Repeat the layers for the remaining meringue discs. End with a layer of whipped cream on top.
- Sprinkle the remaining chopped dark chocolate and any leftover berries on top of the final layer of whipped cream.
- For an extra touch, you can drizzle any remaining melted chocolate over the assembled cake.
- Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the cake to firm up a bit.
- Serve chilled, and enjoy your Meringue Cake with Berries!
This Meringue Cake with berries is a true showstopper, combining elegance and a burst of flavors in every bite. By following the tips and carefully incorporating each component, you'll create a stunning dessert that not only tastes incredible but also leaves a lasting impression on your guests. Enjoy this cake as the centerpiece of your next celebration!
Meringue cake with berries FAQ:
Store any leftover meringue cake in an airtight container in the refrigerator for up to 2 days. However, note that the meringue may become slightly less crisp over time.
Bake the meringue at 250°F (120°C) for 1.5 hours. After baking, turn off the oven and let the meringue cool completely inside with the door slightly ajar.
Yes, you can substitute milk chocolate or white chocolate for dark chocolate, but keep in mind that it will change the flavor and sweetness of the cake.
The meringue is done when it has a dry, crisp exterior and can easily lift off the parchment paper. It should also have a shiny appearance with stiff peaks.
Yes, you can use other berries such as raspberries or blackberries, or a combination of your favorites, but make sure they're fresh for the best flavor and texture.
Cooking Tips:
- Ensure that your mixing bowls and beaters are completely clean and free of any grease before whipping the egg whites, as any residual grease can prevent them from reaching stiff peaks.
- Use room temperature egg whites for better volume and stability when whipping the meringue.
- Avoid overmixing the whipped cream to prevent it from turning into butter. Whip just until it forms stiff peaks.
- When folding the chocolate chunks and berries into the whipped cream, do so gently to retain the airiness of the whipped cream.
- To achieve a crisp and golden meringue, bake at a low temperature and let it cool gradually in the oven with the door slightly open after baking.
Nutrition Facts
10 ServingsCalories 280kcal
Protein 4.75g
Carbohydrates 36g
Fiber 2.83g
Sugar 33g
Fat 24g
More recipes
Chocolate and raspberry pastry stack
Delightful chocolate and raspberry pastry stack with layers of custard.
06 Jan 20263-ingredient chocolate mousse
A quick and creamy 3-ingredient chocolate mousse with hazelnuts.
25 Jan 2026