Why You Must Make This Cake

If you, like my family, adore meringue, this cake is a surefire winner. From crispy meringue cookies and meringue-topped pies to delightful desserts like pavlovas and strawberry-filled roulades, the heavenly combination of flavors is irresistible. With spring upon us, there’s no better way to celebrate than with a gorgeous strawberry and cream dessert.

• Visual Appeal: The vibrant red of the strawberries paired with the white meringues and whipped cream creates a stunning centerpiece that’s bound to impress.
• Incredible Flavor: The contrast of textures—from crispy meringue to creamy whipped cream and juicy strawberries—will delight your taste buds.
• Make Ahead: You can create the meringue shells a day in advance, allowing for easy assembly on the day of serving.

Reader Review:

Via Pinterest: Oh, wow! This is AMAZING! I had a little difficulty cutting it into servings… everyone sort of got a ‘pile’ of dessert, lol! Afterward, I read a tip that said meringue should be cut with a warm, wet knife. Either way, this recipe was easy to make, it’s delicious, and I’m so glad you shared it. Thank you!!

Ingredient Notes:

Here’s what you need to know about the key ingredients for this delicious cake:

• Egg Whites: Separate the whites from the yolks when the eggs are cold for easier handling. Let them sit at room temperature before whipping for best results.
• Cream of Tartar: This acidic ingredient stabilizes the meringue; if needed, you can replace it with lemon juice.
• Mascarpone Cheese: This adds a rich creaminess to the whipped cream.
• Vanilla Extract: Adds a classic flavor to the whipped cream.
• Whipping Cream: Make sure to use heavy whipping cream for the best texture.
• Fresh Strawberries: Choose bright red, fragrant strawberries without blemishes for the freshest taste.

Instructions

Creating this stunning cake may sound daunting, but it’s all about layering the delicious components. Follow these simple steps for a fantastic dessert:

1. Preheat your oven to 250°F (120°C).
2. Prepare two large baking sheets by covering them with parchment paper. Draw two (8-inch) circles on each piece of paper and then flip the parchment over, securing it to the sheets with masking tape.
3. In a large bowl, beat the egg whites and cream of tartar at high speed until frothy. Gradually add 1½ cups of sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture shines (about 4 minutes).
4. Spread one-quarter of the egg white mixture over each drawn circle, ensuring each one is fully covered.
5. Bake for 1 hour, turning the sheets halfway through. After baking, turn off the oven and let the meringues stand inside, with the oven light on, for 2 to 2.5 hours until they feel dry and not sticky.
6. For the filling, beat together mascarpone cheese and vanilla in a bowl until blended.
7. In another bowl, beat the heavy whipping cream on low until foamy, then increase to medium-high speed. Gradually add the remaining ½ cup sugar, continuing to beat until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
8. Carefully remove one meringue from the parchment and place it on a serving plate. Spread one-quarter of the mascarpone mixture over the meringue, then top with a third of the sliced strawberries.
9. Repeat this layering process two more times. Finish with the last meringue, then top with the remaining mascarpone mixture and garnish with halved strawberries. Serve immediately or chill for up to 2 hours. For cutting, use a serrated knife for the best results.

Expert Tips

Making meringue can be a bit tricky, but with these expert tips, you’ll achieve perfect results every time:

• Remember that the basic ingredients for meringue are simple: egg whites, sugar, and an acid for stability, like cream of tartar or lemon juice. You can also add flavorings such as vanilla for extra taste.
• Egg whites whip best when at room temperature, and ensure your mixing bowl and beaters are free of grease or oil to avoid issues during whipping.
• If you’re a meringue novice, consider looking up simple recipes to gain confidence in the method.
• Don’t discard those leftover egg yolks; they can be used in delicious puddings, custards, or even crème brûlée!

Frequently Asked Questions