Why You’ll Love This Recipe
Here’s why Meringue Cake with Berries will become your favorite dessert:
- Light and Airy – The crispy meringue layers are melt-in-your-mouth delicious, offering the perfect contrast to the rich Chantilly cream.
- Naturally Gluten-Free – This cake is perfect for anyone with gluten sensitivities without sacrificing any flavor.
- Perfect for Special Occasions – This stunning cake is sure to impress with its elegant layers and vibrant colors from the fresh berries.
- Customizable – Feel free to swap out berries or add extra layers of whipped cream to suit your taste.
- Rich and Indulgent – The chocolate ganache and berries elevate the meringue and cream, making each bite irresistible.
Whether it’s a birthday, holiday, or special gathering, this Meringue Cake will steal the show.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meringue Cake Layers:
- 12 large egg whites (room temperature)
- 2 cups granulated sugar
- 1/4 teaspoon cream of tartar (optional, but recommended)
For the Chantilly Cream:
- 4-5 cups heavy whipping cream (at least 33% fat content, 40% is better)
- 1 to 1 1/2 cups granulated sugar
- 2 tablespoons vanilla extract
For the Chocolate Ganache:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream (heated almost to boiling point)
For the Fruit:
- 16 oz raspberries
- 8 oz blueberries
- 8 oz blackberries
- 1 lb strawberries, sliced
- 5 ripe bananas, sliced
Directions
1. Prep the Oven and Parchment Paper:
- Preheat the oven to 200°F (93°C).
- Cut out 3, 9.5-10 inch circles from parchment paper. Draw an 8-8.5 inch circle in the middle of each piece.
- Turn the parchment over and place each circle over an upside-down 9-inch round pan (or use layered aluminum foil if you don’t have enough pans). Set aside.
2. Prepare the Meringue:
- In the bowl of an electric mixer fitted with a whisk attachment, whip 12 room temperature egg whites with 1/4 teaspoon of cream of tartar for about 1 minute until they start to foam.
- Gradually add 2 cups of sugar, 1 tablespoon at a time, and continue whipping on high for about 20 minutes or until stiff peaks form. The meringue should look glossy and smooth.
- Note: Be careful not to overwhip the meringue, as it will become chunky and broken. Properly whipped meringue is fluffy and smooth.
3. Pipe the Meringue:
- Secure the parchment paper to the bottoms of the pans using a small drop of meringue.
- Using a large pastry bag or zip-lock bag fitted with a star tip, pipe the meringue into 3 circular layers (about 3/4-1 inch in height).
- Tip: Make two thicker meringue layers for the bottom and a thinner one for the top to help balance the moisture absorption during assembly.
4. Bake the Meringue Layers:
- Transfer the pans into the preheated oven and bake the meringue for 10-12 hours. The meringue should be dry and crisp.
- Turn off the oven, leave the door slightly ajar, and let the meringues cool completely for a couple of hours.
5. Prepare the Chantilly Cream:
- In a chilled bowl, whip the cold heavy cream until it begins to form soft peaks.
- Add sugar and vanilla extract, and continue whipping until medium peaks form. Refrigerate the cream until ready to assemble the cake.
6. Make the Chocolate Ganache:
- In a small saucepan or microwave, heat the heavy cream almost to boiling point.
- Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir until smooth.
- Pour the ganache into a prepared zip-lock bag, seal the end, and snip off a small corner for drizzling.
7. Assemble the Cake:
- Layer 1: Place the first meringue disk on a serving platter. Drizzle with chocolate ganache, then place sliced bananas and 1/4 of the Chantilly cream on top. Add half of the berries and press gently.
- Layer 2: Repeat the process with the second meringue layer, using 1/4 of the cream and the rest of the berries.
- Layer 3: Top with the final meringue layer, pipe swirls of Chantilly cream around the edge, and top each swirl with a half-sliced strawberry.
- Chill: Refrigerate the assembled cake for at least 2-3 hours before serving.
8. Serve:
- Once chilled, serve the Meringue Cake with Berries and enjoy the perfect combination of crunchy, creamy, and fruity goodness.
Servings and Timing
- Servings: 16 servings
- Preparation Time: 25 minutes
- Cook Time: 12 hours
- Total Time: 16 hours 25 minutes (including chilling time)
This stunning cake takes time to make, but the result is well worth the effort. Perfect for special occasions or a decadent treat.
Storage/Reheating
- Storage: Keep the cake refrigerated until ready to serve. The meringue may soften if left out at room temperature for too long.
- Reheating: This cake is best served chilled, and there’s no need to reheat it.
FAQs
1. Can I make the meringue ahead of time?
Yes, you can make the meringue layers up to 2 days in advance. Store them in an airtight container to prevent moisture from affecting the texture.
2. Can I make this dessert without bananas?
Yes, you can substitute bananas with additional berries or other fruits like kiwi or peaches.
3. Can I use a different type of cream for the Chantilly?
For a lighter version, you can substitute heavy cream with a whipped coconut cream.
4. Can I make this cake gluten-free?
Yes, this cake is naturally gluten-free as it uses meringue and whipped cream. It’s perfect for gluten-sensitive diets.
5. Can I add other toppings to the meringue cake?
Absolutely! You can add extra chocolate shavings, nuts, or even a drizzle of caramel sauce for added flavor.
6. Can I freeze this cake?
Meringue can be frozen, but the cream and fruit should be added fresh when you’re ready to serve. Freeze the meringue layers in an airtight container for up to 2 months.
7. Can I use whipped cream instead of Chantilly cream?
Yes, you can substitute whipped cream, but Chantilly cream provides a richer, more stable texture for this cake.
8. How do I prevent the meringue from cracking?
Ensure the oven temperature is low and stable during baking. Don’t open the oven door frequently, as sudden changes in temperature can cause cracks.
9. How can I make the chocolate ganache thicker?
To make the ganache thicker, use less cream or refrigerate it for a few minutes before drizzling.
10. How long will the cake last in the fridge?
The cake will stay fresh for up to 2-3 days in the fridge, but it’s best enjoyed within the first 24 hours.
Conclusion
Meringue Cake with Berries is a gorgeous, indulgent dessert that combines airy meringue layers, creamy Chantilly cream, and fresh berries for a beautiful and flavorful treat. The chocolate ganache elevates this cake, making it a perfect choice for special occasions or a treat to impress your guests. Enjoy this light, crispy, and creamy dessert that’s as visually stunning as it is delicious!
Meringue Cake with Berries: A Decadent, Gluten-Free Dessert
- Prep Time: 25 minutes
- Cook Time: 12 hours
- Total Time: 16 hours 25 minutes (including chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Description
Meringue Cake with Berries (Boccone Dolce) is a show-stopping dessert that combines light and crispy meringue layers with sweetened Chantilly cream and a colorful medley of fresh berries. The delicate, melt-in-your-mouth meringue is complemented by the creamy richness of whipped cream, and the chocolate ganache takes this cake to another level of indulgence. Naturally gluten-free, it’s perfect for any celebration or as a treat to impress your guests.
Ingredients
For the Meringue Cake Layers:
12 large egg whites (room temperature)
2 cups granulated sugar
1/4 teaspoon cream of tartar (optional, but recommended)
For the Chantilly Cream:
4–5 cups heavy whipping cream (at least 33% fat content, 40% is better)
1 to 1 1/2 cups granulated sugar
2 tablespoons vanilla extract
For the Chocolate Ganache:
4 oz dark chocolate, chopped
1/2 cup heavy cream (heated almost to boiling point)
For the Fruit:
16 oz raspberries
8 oz blueberries
8 oz blackberries
1 lb strawberries, sliced
5 ripe bananas, sliced
Instructions
- Prep the Oven and Parchment Paper: Preheat the oven to 200°F (93°C). Cut out 3, 9.5-10 inch circles from parchment paper. Draw an 8-8.5 inch circle in the middle of each piece. Turn the parchment over and place each circle over an upside-down 9-inch round pan (or use layered aluminum foil if you don’t have enough pans). Set aside.
- Prepare the Meringue: In the bowl of an electric mixer fitted with a whisk attachment, whip 12 room temperature egg whites with 1/4 teaspoon of cream of tartar for about 1 minute until they start to foam. Gradually add 2 cups of sugar, 1 tablespoon at a time, and continue whipping on high for about 20 minutes or until stiff peaks form. The meringue should look glossy and smooth.
- Pipe the Meringue: Secure the parchment paper to the bottoms of the pans using a small drop of meringue. Using a large pastry bag or zip-lock bag fitted with a star tip, pipe the meringue into 3 circular layers (about 3/4-1 inch in height).
- Bake the Meringue Layers: Transfer the pans into the preheated oven and bake the meringue for 10-12 hours. The meringue should be dry and crisp. Turn off the oven, leave the door slightly ajar, and let the meringues cool completely for a couple of hours.
- Prepare the Chantilly Cream: In a chilled bowl, whip the cold heavy cream until it begins to form soft peaks. Add sugar and vanilla extract, and continue whipping until medium peaks form. Refrigerate the cream until ready to assemble the cake.
- Make the Chocolate Ganache: In a small saucepan or microwave, heat the heavy cream almost to boiling point. Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache into a prepared zip-lock bag, seal the end, and snip off a small corner for drizzling.
- Assemble the Cake: Place the first meringue disk on a serving platter. Drizzle with chocolate ganache, then place sliced bananas and 1/4 of the Chantilly cream on top. Add half of the berries and press gently. Repeat with the second meringue layer, using 1/4 of the cream and the rest of the berries. Top with the final meringue layer, pipe swirls of Chantilly cream around the edge, and top each swirl with a half-sliced strawberry. Refrigerate the assembled cake for at least 2-3 hours before serving.
- Serve: Once chilled, serve the Meringue Cake with Berries and enjoy the perfect combination of crunchy, creamy, and fruity goodness.
Notes
If you want to make this cake ahead of time, you can prepare the meringue layers up to 2 days in advance and store them in an airtight container.
Use a whisk attachment to ensure the meringue reaches the right texture. Do not overwhip the meringue, as it can become dry and chunky.
The meringue layers can crack slightly, but this is normal and adds to the rustic charm of the cake.
Feel free to substitute bananas with other fruits like kiwi, peaches, or pears for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
