Meringue cake with fruit and mascarpone cream with impressive three layers. Very sweet with light cream and red currants and raspberries to break the flavor.
We make the meringue in a traditional way and divide it into three parts to create cake tops. We dry it in the oven, preferably with convection, so the top is crispy and baked.
The mascarpone-based cream has a very light, creamy and delicate taste. If you plan to serve it the next day, it is worth thickening the cream a bit by adding a teaspoon or two of dissolved gelatin. The cream will hold nicely and the pieces will be easy to cut. This will also make the cream stiffer and less moisture will get into the meringue, making it easier to store for longer.
The meringue cake with fruit is impressive, thanks to its three layers, and will certainly impress your guests or family members. Perfect for summer gatherings, birthdays or other celebrations.
The cake is as light as mist and if it weren’t for the super sweet tops, you could easily eat a few pieces.
HERE you will find my other meringue recipes.
MERINGUE CAKE WITH FRUITS
INGREDIENTS FOR THE MERINGUE:
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