Best 5 Meringue Cake With Whipped Cream And Raspberries Recipes

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Indulge in the ethereal delight of our meringue cake, a culinary masterpiece that combines delicate meringue layers with luscious whipped cream and vibrant raspberries. This heavenly creation is a symphony of textures and flavors, offering a crispy exterior that yields to a soft and airy interior, complemented by the velvety smoothness of the whipped cream and the tangy sweetness of the raspberries.

This recipe collection takes you on a journey through three variations of this classic dessert, each offering a unique twist on the original. From the classic combination of vanilla meringue and whipped cream to the sophisticated elegance of chocolate meringue and raspberry coulis, and the delightful surprise of lemon meringue and blueberry compote, these recipes cater to every palate.

With detailed instructions and helpful tips, we guide you through the process of creating these delectable treats, ensuring that every bite is a moment of pure bliss. Whether you're a seasoned baker or a novice in the kitchen, these recipes empower you to recreate these stunning desserts in the comfort of your own home.

So, prepare to be captivated by the allure of our meringue cake, as we unveil the secrets behind its creation and inspire you to embark on a culinary adventure that will leave your taste buds tantalized and your loved ones in awe.

Here are our top 5 tried and tested recipes!

CHOCOLATE MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES RECIPE



Chocolate Meringue Cake With Whipped Cream and Raspberries Recipe image

This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert.

Provided by Nila Jones

Categories     Dessert     Cakes     Desserts     Fruit Desserts     Cake

Time 3h35m

Yield 10

Number Of Ingredients 27

For the Chocolate Cakes:
3/4 cup (about 5 1/2 ounces) granulated sugar
1/2 cup 1 tablespoon (about 4 ounces) packed light brown sugar
1/4 cup canola or sunflower oil
1 large egg
1/4 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
2 tablespoons boiling water
1/2 cup buttermilk
3/4 cup plus 2 tablespoons (about 4½ ounces) all-purpose flour
3/4 cup plus 1 teaspoon Dutch-processed cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon table salt
For the Raspberry Filling:
4 ounces (just shy of 1 cup) frozen raspberries
5 teaspoons granulated sugar
1 tablespoon water
For the Meringue Layers:
2 large egg whites (about 1/4 cup plus 1 teaspoon total)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
For the Whipped Cream:
3/4 cup heavy cream
3 tablespoons granulated sugar
To Assemble and Serve:
1 cup fresh raspberries

Steps:

  • For the Chocolate Cakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 2 (8-inch) springform pans with baking parchment along the bottom and a collar around the sides (buttering the inside of the pan will help the parchment stick).
  • Combine the sugars, oil, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the mixture is smooth, about 1 minute.
  • In a medium bowl, dissolve the coffee granules in the water, then stir in the buttermilk. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet and dry ingredients to the egg and sugar mixture. Gently stir the ingredients together, using a rubber spatula or a spoon. Once you've incorporated most of the dry ingredients, mix briefly on low speed until batter is smooth, about 15 seconds. Don't overmix, or the cakes will become chewy.
  • Divide the batter evenly over the prepared pans. Using the back of a spoon, spread the batter evenly in the pans. Bake until a tester inserted into the centre of the cakes comes out clean, about 20 minutes.
  • Allow the cakes to cool to room temperature completely, 30 minutes to 1 hour. The bottom of the springform pans and the top of the cakes should feel cool to the touch before you proceed with the recipe.
  • While cakes cool, make the Raspberry Filling: Add frozen raspberries, sugar, and water to a small saucepan. Heat over low heat, stirring until the sugar has dissolved and the berries have started to release their juices. Increase heat to medium-high and allow to come to a boil, stirring occasionally. Cook for two minutes over low heat, stirring occasionally. Remove from heat and allow the raspberry sauce to cool completely.
  • Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. After 10 minutes, carefully remove the springform collar and peel away the baking parchment from the sides of the cakes. There is no need to remove the bottom part of the pans yet. Allow the cakes to cool completely.
  • Once the cake layers have cooled, make the Whipped Cream: Beat cream and sugar in a stand mixer fitted with a whisk attachment at high speed until it holds stiff peaks, about 2 minutes.
  • To Assemble and Serve: Place the cake layer with the flat meringue top onto a cake stand or serving plate, meringue-side down. Peel off the parchment. Fill a pastry bag fitted with an open tip with the whipped cream and pipe a ring of small mounds or dollops around the outer edge of the chocolate cake layer. Spread the remaining cream onto the center of the cake and spread it smoothly all over the top of the cake layer, out to the inner edges of the ring of whipped cream dollops.
  • Spoon about three tablespoons of the raspberry sauce onto the center of the whipped cream layer. Smooth over the top, out to the inner edges of the whipped cream dollops.
  • Peel the baking parchment off the second cake layer and arrange it, cake-side down, on top of the bottom layer. Press down lightly. Strain the remaining raspberry sauce through a fine-meshed sieve and discard the raspberry seeds. If you want to serve the cake immediately or within the hour, drizzle the raspberry sauce over the top of the cake and top with a handful of fresh raspberries. If you want to serve the cake later in the day, refrigerate for up to eight hours in an airtight cake container. Drizzle with raspberry sauce and garnish with fresh raspberries before serving.

Nutrition Facts : Calories 374 kcal, Carbohydrate 60 g, Cholesterol 39 mg, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 45 g, Fat 13 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

RASPBERRY-RIPPLE MERINGUE



Raspberry-Ripple Meringue image

Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8

10 ounces raspberries (2 cups)
3/4 cup plus 1 teaspoon sugar
1/2 teaspoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
Coarse salt
Unsweetened whipped cream, for serving

Steps:

  • Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
  • In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
  • Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
  • Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

Nutrition Facts : Calories 104 g, Fiber 2 g, Protein 1 g

RASPBERRY-FILLED MERINGUE TORTE



Raspberry-Filled Meringue Torte image

My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember-it's a surefire success each and every time I serve it. -Rosemarie Cook of Haliburton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1-1/2 cups sugar
1 cup sweetened shredded coconut
1/2 cup cornstarch
FILLING:
2 packages (10 ounces each) frozen sweetened raspberries
3 tablespoons cornstarch
2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
10 fresh raspberries

Steps:

  • Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue., Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely., Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries. , To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.

Nutrition Facts : Calories 332 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.

MERINGUES CHANTILLY



Meringues Chantilly image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 12 meringues

Number Of Ingredients 16

6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur, recipe follows
Stewed berries, recipe follows
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy)

Steps:

  • Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
  • Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
  • Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
  • Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

FROZEN MERINGUE CAKE WITH SEASONAL BERRIES



Frozen Meringue Cake with Seasonal Berries image

Provided by Paul Flynn

Categories     Cake     Mixer     Berry     Dairy     Fruit     Dessert     Bake     Freeze/Chill     St. Patrick's Day     Blueberry     Raspberry     Strawberry     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

For meringues
4 large egg whites
1 cup sugar
For cream
2 cups heavy cream
1 tablespoon sifted confectioners' sugar
1/2 teaspoon pure vanilla extract or seeds from 1 vanilla pod
To serve
1 pint seasonal berries such as strawberries, raspberries, or blueberries
Additional whipped cream for garnish

Steps:

  • Make meringues
  • Preheat oven to 200°F. Line 2 large baking sheets with aluminum foil; butter and flour foil.
  • In large bowl using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Drop 8 (approximately 1/3-cup) mounds of meringue about 1 inch apart onto baking sheets and use spoon to make indentations in centers of mounds.
  • Bake in upper and lower thirds of oven until crisp but still white, about 45 minutes. Turn oven off and cool meringues in oven 1 hour. Using metal spatula, transfer meringues to rack to cool completely. (Meringue shells can be made up to 5 days ahead and kept in airtight container at room temperature.)
  • Make cream and assemble dessert
  • Lightly oil 7-inch diameter soufflé dish or ramekin (6 cup capacity).
  • In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to soufflé dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)
  • To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of soufflé dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.

Tips:

- For the best results, use fresh, ripe raspberries. Frozen raspberries can also be used, but they should be thawed and drained before using. - To make sure the egg whites are stiff enough, beat them until they form stiff peaks. This means that when you lift the beaters out of the bowl, the egg whites should hold their shape and not fall back down. - Be careful not to overbeat the egg whites, or they will become dry and brittle. - When folding the egg whites into the batter, do so gently to avoid deflating them. - Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean. - Allow the cake to cool completely before frosting it. - For the whipped cream, use heavy cream that has been chilled for at least 30 minutes. This will help it whip up more easily and hold its shape. - Beat the whipped cream until it forms stiff peaks, just like the egg whites. - When assembling the cake, spread a layer of whipped cream on the bottom layer of cake. Top with a layer of raspberries, then another layer of whipped cream. Repeat with the remaining layers of cake and whipped cream. - Decorate the top of the cake with additional raspberries and a sprinkle of powdered sugar, if desired.

Conclusion:

This meringue cake with whipped cream and raspberries is a delicious and impressive dessert that is perfect for any special occasion. It is light and fluffy, with a sweet and tangy flavor. The whipped cream and raspberries add a touch of richness and elegance. This cake is sure to be a hit with everyone who tries it.

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