Meringue Cake With Strawberries and Cream

Name: Meringue Cake With Strawberries and Cream
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: ⅔ cup (170ml) egg whites (from a carton); 1 ¼ cups (255g) granulated sugar; 1 tsp vanilla; ¼ tsp cream of tartar; 1 ½ cups (360ml) heavy cream; 4 tbsp powdered sugar; 1 tsp vanilla; ½ cup (80g) fresh strawberries; ½ cup (100g) sugar; 1 tbsp lemon juice; 3 cups (240g) fresh strawberries; Powdered Sugar to dust

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6
Calories
472 kcal
Course
Dessert
Cuisine
European

Meringue Cake With Strawberries and Cream

Shawn Wheeler

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This light and airy Meringue Cake with fresh strawberries and cream is perfect for summer! Crisp layers of meringue sandwiched with freshly whipped cream and luscious strawberries – truly sensational.

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Ingredients

Servings

Meringue Layers

⅔ cup (170ml) egg whites (from a carton) or from 5-6 large eggs
1 ¼ cups (255g) granulated sugar
1 tsp vanilla vanilla bean paste or extract
¼ tsp cream of tartar or lemon juice (optional)

Whipped Cream

1 ½ cups (360ml) heavy cream (double cream)
4 tbsp powdered sugar (icing sugar)
1 tsp vanilla vanilla bean paste or extract

Strawberry syrup

½ cup (80g) fresh strawberries pureéd in food processor
½ cup (100g) sugar
1 tbsp lemon juice

Filling / Topping

3 cups (240g) fresh strawberries sliced (more if needed)
Powdered Sugar to dust

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Instructions

Make the meringue layers

Preheat the oven to 120C / 250 F. Trace two 7 inch circle on a piece of baking paper or use silicone mats.
Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 80C /175F if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers - the sugar should be dissolved and not feel gritty.
Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
Spread on the baking paper to form two rounds.
Bake for 10 minutes and then reduce the oven temperature to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the meringue layers inside the oven cool for a couple of hours.

Make the strawberry syrup

Put all the ingredients in a saucepan and simmer for a few minutes until the sugar dissolves. Cool completely before using. If you like you can strain the syrup to remove the seeds and pulp.

Make the whipped cream

When you are ready to assemble your dessert, whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.

Assemble the meringue cake

Carefully transfer one meringue layer onto a platter or cake stand.
Spoon or pipe half of the cream over the meringue. Drizzle with the syrup and top with sliced strawberries.
Repeat with the second layer, piling the strawberries over the top. Dust with icing sugar and serve immediately.

Notes

The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!
Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much.
Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.

Nutrition Information

Show Details

Calories 472kcal (24%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 67mg (22%) Sodium 63mg (3%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 64g (128%) Vitamin A 885IU (18%) Vitamin C 50mg (56%) Calcium 55mg (6%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472 kcal

% Daily Value*

Calories	472kcal	24%
Carbohydrates	71g	24%
Protein	5g	10%
Fat	22g	34%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	67mg	22%
Sodium	63mg	3%
Potassium	253mg	5%
Fiber	2g	8%
Sugar	64g	128%
Vitamin A	885IU	18%
Vitamin C	50mg	56%
Calcium	55mg	6%
Iron	0.5mg	3%