An image of Meringue Torte seen from the above. There are different types of berries on top of the meringue cake.

Meringue Torte with Raspberry Cream

An image of Meringue Torte seen from the side. There are different types of berries on top of the meringue cake.

Meringue Torte – How to Make a Perfect Meringue Cake

 

If you have read my previous post on meringues, you know I am somewhat obsessed with them. They are probably one of my favourite cakes, and I can never say no to them. So when some time ago my neighbour suggested going to a café serving some great meringue cakes, she didn’t have to repeat her invitation twice. The place was excellent with a very relaxing atmosphere. And I quickly had to admit my friend was right. The meringue torte looked incredible, and the raspberry version was out of this world!

The Meringue Torte with Raspberry Cream was so delicious that I quickly wanted to recreate it in my kitchen at home. I used the same recipe as always to bake the meringue cake discs. Everything works well every time I use these proportions and instructions, so there was no need to change anything.

I based the filing on the Meringue Cake with Strawberry Cream recipe. However this time I wanted to intensify the raspberry flavour. That's why I decided to increase the amount of fruit I used in comparison to the strawberry version. I was a bit afraid that including more of liquidised raspberries will make the cream too runny.  That's why I added only a bit more of the fruit for liquidising. But I also broke some extra raspberries into small pieces and mixed them into the mascarpone filling. Additionally, I thought of a way to stop the cream from spreading beyond the meringue. Instead of putting the filling on the whole meringue base, I left approximately a 3-4cm free margin around the edge. This way even though the cream spread a bit, it didn’t ooze out beyond the meringue itself.

All these changes resulted in a beautiful looking and delicious Meringue Torte with intense raspberry flavour cream.


Print Recipe
Meringue Torte with Raspberry Cream
A recipe for a stunning meringue torte with raspberry, cream and mascarpone filling.
An image of Meringue Torte seen from the above. There are different types of berries on top of the meringue cake.
Prep Time 40 minutes
Cook Time 95 minutes
Passive Time 5 hours
Servings
portions
Ingredients
Meringue:
Cream:
Prep Time 40 minutes
Cook Time 95 minutes
Passive Time 5 hours
Servings
portions
Ingredients
Meringue:
Cream:
An image of Meringue Torte seen from the above. There are different types of berries on top of the meringue cake.
Instructions
  1. Take two pieces of baking paper and draw 23cm - diameter circle on each one; then put them on two baking trays.
  2. Pre-heat an oven to 180 Celsius degrees.
  3. Put the egg whites to a big, clean and dry bowl, add a pinch of salt and beat them with an electric mixer.
  4. When they are stiff, start adding sugar (while you still beat the egg whites): add one tablespoon at a time and carry on beating for 20-30 seconds before you add another tablespoon of sugar.
  5. When you have used all the sugar, keep on whisking for another 2-3 minutes, then add the vinegar and beat for another minute.
  6. Divide the beaten egg whites into 2 portions and carefully spread them on the drawn circles, put both baking trays to the hot oven.
  7. After 5 minutes decrease the temperature to 140 Celsius degrees and bake for 90 minutes; afterwards turn off the oven, open its doors slightly and keep it open for 5 minutes. Then close the door and keep the meringues in the oven for a few hours or overnight.
  8. Liquidize approx. two thirds of the raspberries, press them through a fine sieve, add the sugar and stir till the sugar dissolves.
  9. Put the mascarpone to a bowl, beat with the electric mixer on low speed and add the liquidized raspberries.
  10. Whisk the double cream till stiff and gently stir with the mascarpone and raspberry mix till combined.
  11. Tear the rest of the raspberries into smaller pieces, add to the cream and gently stir.
  12. Put one meringue disc (the worse looking one) on a serving plate, spread three quarters of the raspberry cream on it, leaving a 3-4cm margin around the edges without the cream. Place the second meringue carefully on top, spread the rest of the cream on top and decorate with fruit.
  13. Keep refrigerated till ready to be served.
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