This Coffee Cream Meringue Cake pairs crisp, fluffy meringue layers with a rich, smooth coffee cream, creating a luxurious dessert that's both visually impressive and deliciously satisfying. With its sophisticated layers, this cake stands out as a masterpiece of dessert craft.
Why You'll Love This: The enchanting combination of light meringue and the deep flavors of coffee cream makes every slice of this cake a delightful experience. Its elegant presentation and gourmet taste cater to those who enjoy a refined twist on classic desserts. It's a perfect balance of sweetness and rich coffee aroma that melts in your mouth.
Perfect Occasion: This Coffee Cream Meringue Cake is ideal for special celebrations like birthdays, anniversaries, or any milestone events. It also serves as an excellent centerpiece for high tea events or as a sumptuous finale to a gourmet meal. Whenever you choose to serve it, it promises to add a touch of elegance to your occasion.
Decoration Tips: Dust the top layer of meringue with a light sprinkling of cocoa powder to introduce a chocolatey contrast. For added texture and flavor, sprinkle some chopped nuts or chocolate shavings. You can also garnish with fresh berries or mint leaves for a pop of color and freshness.
Ingredients:
- For the Meringue Layers:
- 8 medium egg whites
- 300 grams of fine crystal sugar
- 1 teaspoon of potato starch
- 1 teaspoon of vinegar (white wine or rice vinegar)
- For the Coffee Cream:
- 400 grams of mascarpone
- 400 ml of 36% cream
- 3-3.5 tablespoons of instant coffee
- 2-3 tablespoons of sugar
- Cream stabilizer (optional)
- Begin by preheating your oven to 150 degrees Celsius with the convection setting on.
- In a large bowl, whip the room temperature egg whites until frothy. Gradually add sugar, continuing to beat until you achieve stiff peaks.
- Fold in the potato starch and vinegar gently to maintain the airiness.
- Prepare two baking sheets lined with parchment paper. Trace a 23 cm diameter circle on each and evenly spread the meringue mixture within these circles.
- Place the trays in the oven, reducing the temperature to 100 degrees Celsius after 5 minutes. Dry the meringues for 1.5 hours.
- Turn off the oven and let the meringues cool inside with the door ajar for about 15-20 minutes, then remove and fully cool.
- For the coffee cream, blend mascarpone, chilled heavy cream, instant coffee, and sugar in a bowl. Beat until the mixture is smooth and thick. Refrigerate if preparing ahead.
- Carefully peel the meringue disks from the parchment. Place one disk on a serving plate, spread a generous layer of coffee cream, and top with the second meringue disk.
- Keep the assembled cake in the refrigerator until serving.
Enjoy this stunning and decadent Coffee Cream Meringue Cake, a true delight that's as pleasurable to look at as it is to indulge in!