Meringue Cake with Whipped Cream and Raspberries Recipe -
Meringue Cake with Whipped Cream and Raspberries Recipe

Meringue Cake with Whipped Cream and Raspberries

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"Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
  2. Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
  3. Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
  4. In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
  5. Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
  6. Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
  7. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Nov 22, 2004

This was the hit of the desserts at last year's Christmas dinner. I am back to reprint this wonderful recipe! The meringue is nice and chewy. The whipped cream and berries is the perfect addition to it! I had requests to make it again! I should've made 2 last year!

Jan 10, 2005

i have made this desert using a similar recipe from one of my mothers old cookbooks. Its delicious, and a huge success at dinner parties! Its so easy to make!


12 Ratings

May 01, 2005

I used strawberries instead of rasberries because I remember having something similar as a child made with sliced sweetened strawberries. It turned out great, though the juicier strawberries made it pretty messy.

Dec 16, 2007

I made this 2 days ago and served it today at our Christmas dinner and it was a HIT! I think it tastes better when it sits at least one day. I served with a sprig of mint and frozen mixed berries. Looked beautiful and tasted great!

May 12, 2008

This has become our Mother's Day special Dessert. It is delicious, light and fresh and easy to make.

Jun 01, 2010

Made three 8" rounds and used strawberries instead of raspberries. Delicious!

Mar 04, 2007

I made this recipe and it went over beautifully! Added a few drops of red food colouring to turn the meringues pink. Also made a raspberry coulis to pour over it. I'll make this again, for sure.

Jan 20, 2013

I made this for my husband's birthday and he said it was the best dessert he's ever had! It almost tasted better the second day. I drizzled it with some semi-sweet chocolate (warmed up in the microwave) and it looked beautiful and tasted amazing. I used raspberries and blueberries but next time I'll add strawberries and maybe even bananas. The meringue was so easy to make, I loved that part!


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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