Ingredients

3 Egg whites

160 g granulated sugar (1 cup)

1 tsp corn flour (cornstarch)

30 g chocolate flakes (1 oz)

150 g dark chocolate (5.3 oz)

500 ml heavy cream (whipping cream, 36%) (2 cups)

2 tsp sugar

120 g lemon curd (½ cup, 4.2 oz)

300 g fresh strawberries (10.6 oz)

125 g fresh blueberries (4.4 oz)

125 g fresh raspberries (4.4 oz)

1 tbsp icing sugar (for dusting)

Instructions

Step 1: Preheat your oven to 140°C (284°F). Line a baking tray with parchment paper and draw two rectangles each measuring 18 x 30 cm.

Step 2: Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites to guarantee a firm meringue.

Step 3: Using an electric whisk, beat the egg whites until stiff peaks form. Gradually add half of the sugar and continue whisking until the mixture is glossy and holds its shape.

Step 4: Mix the remaining sugar with the corn flour and gently whisk into the meringue until fully combined. Fold in the chocolate flakes carefully using a spatula.

Step 5: Transfer the meringue mixture to a piping bag fitted with a large round nozzle. Pipe the meringue into the two rectangles on your parchment paper. Use any leftover mixture to pipe small drops for decoration.

Step 6: Bake in the preheated oven for 1.5 hours. Once done, turn off the oven and let the meringue cool inside completely.

Step 7: Melt the dark chocolate in a water bath and brush a thin layer over the top of each cooled meringue rectangle. Sprinkle some melted chocolate on the meringue drops as well.

Step 8: In a bowl, whisk the heavy cream with 2 teaspoons of sugar on high speed until stiff peaks form. Fold in 100 g (3.5 oz) of lemon curd until well combined.

Step 9: Dice the strawberries, reserving some whole berries for decoration. Spread a thin layer of the remaining lemon curd over the chocolate-covered meringue bases.

Step 10: Fill a piping bag with the lemon curd cream and pipe a thick layer over one meringue rectangle. Top with diced strawberries, raspberries, and blueberries.

Step 11: Place the second meringue rectangle on top, cover with more cream, and decorate with the remaining berries and meringue drops.

Step 12: Finish by dusting the entire cake with icing sugar before serving.

Tips & Variations

Ensure all mixing bowls and utensils are completely clean and dry to achieve perfect stiff egg whites.

You can substitute lemon curd with passion fruit curd for a different citrus twist.

To speed up the chocolate melting process, chop it into small pieces before placing it in the water bath.

For a vegan variation, use aquafaba (chickpea water) instead of egg whites and coconut cream instead of heavy cream.

FAQs

Can I make the meringue layers ahead of time?

Yes, you can bake the meringue layers a day in advance and store them in an airtight container at room temperature. Assemble the cake just before serving to keep the meringue crisp.

What’s the best way to separate egg whites without yolk contamination?

Use clean hands or an egg separator, and be gentle when cracking the eggs. Separate each egg white into a small bowl before adding to the main mixing bowl, so you can easily remove any yolk-contaminated whites.