Fresh Strawberry Meringue Cake

[ReeseTaki]

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:

• 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

Materials Needed:

• Parchment paper
• Masking tape

Directions:

1. Toast the pecans: Preheat oven to 350°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 250°F.
2. 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.
3. 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.
4. 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).
5. 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.
6. Bake the meringue layers: Bake at 250°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.
7. Make mascarpone filling: Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. 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.
9. 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

 

[fluffyiyoyo]

Wowza! This looks like a showstopper ..Those layers of crispy meringue, creamy mascarpone, and juicy strawberries sound like a flavor explosion Perfect for a special occasion or anytime you need a taste of pure heaven!

 

[bhella]

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

View attachment 2831

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

Materials Needed:

• Parchment paper
• Masking tape

Directions:

1. Toast the pecans: Preheat oven to 350°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 250°F.
2. 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.
3. 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.
4. 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).
5. 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.
6. Bake the meringue layers: Bake at 250°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.
7. Make mascarpone filling: Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. 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.
9. 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

I think serving it chilled would be refreshing and perfect for a summer treat!

 

[Kath_]

Fresh Strawberry Meringue Cake - a delightful burst of sweetness and lightness! Can't resist a slice (or two)!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

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

View attachment 2831

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

Materials Needed:

• Parchment paper
• Masking tape

Directions:

1. Toast the pecans: Preheat oven to 350°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 250°F.
2. 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.
3. 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.
4. 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).
5. 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.
6. Bake the meringue layers: Bake at 250°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.
7. Make mascarpone filling: Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. 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.
9. 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

Hey there! Consequently, I am thrilled to have your enthusiasm about the Convenient Prepared Frozen Fresh Strawberry Meringue Cake! It's the most delicious cloud, just make sure you catch it with your mouth. Such slice of pure bliss would be perfect for those occasions we find ourselves in need of sentiments of pure joy.