ReeseTaki
Culinary Explorer
Hello everyone! This Fresh Strawberry Meringue Cake is like a dreamy cloud of sweetness. Layers of crispy meringue, creamy mascarpone, and juicy strawberries create a taste sensation that's simply irresistible. Perfect for any special occasion or when you just need a slice of pure bliss!
Fresh Strawberry Meringue Cake
Ingredients:
PS: Indulge in the sweet symphony of flavors with this Fresh Strawberry Meringue Cake! Whether it's a cozy family gathering or a fancy dinner party, this dessert is sure to steal the spotlight and leave everyone craving for more. Treat yourself to a slice of happiness today
Fresh Strawberry Meringue Cake
Ingredients:
- 1 cup chopped pecans
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups sugar, divided
- 7 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2 (8-oz.) containers mascarpone cheese
- 2 teaspoons vanilla extract
- 3 cups whipping cream
- 4 1/2 cups sliced fresh strawberries
- Halved fresh strawberries
- Parchment paper
- Masking tape
- Toast the pecans: Preheat oven to 350Β°F. Bake pecans in a single layer in a shallow pan for 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven and cool completely (about 10 minutes). Reduce oven temperature to 250Β°F.
- Prepare the baking sheet: Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over and secure with masking tape.
- Make pecan mixture: Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor for 40 to 45 seconds or until pecans are finely ground.
- Make the meringue: Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat).
- Form the meringue discs: Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
- Bake the meringue layers: Bake at 250Β°F for 1 hour, turning baking sheets after 30 minutes. Turn oven off and let meringues stand in closed oven with light on for 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
- Make mascarpone filling: Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
- Make whipped cream: Beat whipping cream at low speed until foamy; increase speed to medium-high and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
- Assemble cake: Carefully remove 1 meringue from parchment paper and place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue and top with 1 1/2 cups sliced strawberries. Repeat layers 2 times and top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately or chill up to 2 hours. Cut with a sharp, thin-bladed knife.
PS: Indulge in the sweet symphony of flavors with this Fresh Strawberry Meringue Cake! Whether it's a cozy family gathering or a fancy dinner party, this dessert is sure to steal the spotlight and leave everyone craving for more. Treat yourself to a slice of happiness today