Meringue Cake with Whipped Cream and Raspberries

Meringue Cake with Whipped Cream and Raspberries

10

"Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 283 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

10

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 addit...

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!

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 mad...

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 berri...

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

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

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 su...

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 ...

My new favourite recipe!!!