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Blog - Recipes
Type: Dessert
Serves: 6
Difficulty: easy
Preparation time: 30' + prep. meringues
Special diet: gluten-free, vegetarian
Ingredients for 18-20 cm (7-8 inches) round cake
french meringue n°2 circles (18 cm)
cream 250 g (9 oz)
italian meringue 100 g (3½ oz)
chopped french meringue q.s. (1 cup)
Meringue Cake
The meringue cake is a classic of Italian pastry, suitable for special occasions. In its simplicity it hides a great refinement of execution and is one of the most loved desserts ever. This is a dessert made from French meringue and whipped cream. In the classic recipe there are no additions of other ingredients, but you can add chocolate drops, fresh fruit, marron glacè and more.

How to make Meringue Cake
* Prepare two circles of French meringue and twenty meringues, as described in the recipe French Meringue (click this red text to go to the recipe ).
Chop the meringues to make crumbs. Pass the crumbs through a sieve to eliminate the sugar powder.
Prepare the Italian meringue as described in the recipe Italian Meringue (click this text in red to go to the recipe).
Whip the cream, then add a first spoonful of Italian meringue and mix until combine well. Add the rest of the Italian meringue and mix everything gently with a rubber spatula. Fill a sac-à-poche with the cream.
Arrange the first disc of French meringue on a serving dish and stuff it with a layer of cream.
Place the second layer of cream on top and fill it with a second layer of cream (keep the remaining cream in the fridge aside).
Put the cake in the freezer for a couple of hours. Then, cover the cake with the rest of the cream.
Immediately sprinkle the cake with the meringue crumbs.
Keep the meringue cake in the freezer. Move an hour in the fridge before serving to facilitate cutting and make it soft and creamy again.

Tips and Tricks
* If you plan to prepare the meringue cake, organize the work in order to have the meringues ready: you can prepare them the night before and leave them in the oven overnight or have them already prepared from a few days before.

Store it in the freezer wrapped in plastic film and consume it within 30 days. Move it to the fridge one hour before serving and consume it within 24 hours. Do not refreeze the cake once it has thawed.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Tiramisù, Berry Tart, Cream Tart

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