Cool off this summer with a delightful and refreshing Berry and White Chocolate Meringue Cake. This exquisite dessert features light and airy meringue layers paired with a vibrant berry sauce and a creamy, luxurious custard filling, all topped with a silky white chocolate glaze. It’s the perfect combination of sweet and tart, guaranteed to be a hit at any summer gathering.
Why You’ll Love This This cake brings together the elegance of a meringue base with the luscious richness of white chocolate and the bright, fresh flavors of summer berries. The meringue layers are crisp on the outside and soft on the inside, providing a delightful texture contrast to the smooth custard and the fruity berry sauce. This dessert not only tastes wonderful but also looks stunning, making it a showstopper for any occasion.
Perfect Occasion This Berry and White Chocolate Meringue Cake is ideal for summer picnics, garden parties, or any festive occasion that calls for a standout dessert. It’s also a great choice for celebrations like birthdays, anniversaries, or family gatherings, where a refreshing and elegant dessert is sure to be appreciated.
Decoration Tips
- Garnish the top with fresh berries for a burst of color and an extra touch of freshness.
- Drizzle some melted white chocolate in a decorative pattern over the top for added elegance.
- A few sprigs of mint or edible flowers can add a sophisticated final touch that complements the summer theme.
Ingredients
- For the Meringue Layers:
- 12 egg whites
- 400g sugar
- 1 tbsp apple cider vinegar
- For the Berry Sauce:
- 300g mixed berries
- 250 ml water
- 50g sugar
- 1 tbsp cornstarch
- For the Custard Filling:
- 12 egg yolks
- 150g sugar
- 600 ml milk
- 250g butter, softened
- 100g cornstarch
- For the White Chocolate Glaze:
- 150g white chocolate
- 3 tbsp oil
- Prepare the Meringue: Whip the egg whites until frothy, gradually add the sugar and continue beating until stiff peaks form and the sugar is dissolved. Mix in the apple cider vinegar. Spread the mixture onto a parchment-lined 40×40 cm baking sheet and dry in an oven at 130°C (266°F) for 2 hours or at fan setting for 90 minutes. Cut the baked meringue in half to create two layers.
- Make the Berry Sauce: Cook the mixed berries with water and sugar for 10 minutes. Mix cornstarch with a little water to form a slurry and stir into the berry mixture. Cook until thickened, then cool.
- Prepare the Custard Filling: Whisk egg yolks, sugar, cornstarch, and 100 ml of milk. Heat the remaining milk in a saucepan, then gradually incorporate the egg yolk mixture, stirring constantly. Cook for one minute after boiling to thicken. Cool slightly, then beat in the softened butter. Chill all components thoroughly.
- Assemble the Cake: Layer one meringue sheet, spread with half the berry sauce, then half the custard filling. Repeat with the second meringue and the remaining sauce and custard.
- Top with White Chocolate Glaze: Melt the white chocolate with oil over a double boiler, then pour over the assembled cake.
Enjoy! Serve this Berry and White Chocolate Meringue Cake chilled for a refreshing dessert experience that perfectly balances crisp, creamy, and fruity elements in every decadent bite.
