Description
This elegant Meringue Cake with Lemon Curd Cream and Berries is a delightful dessert featuring crisp baked meringue layers coated with dark chocolate, filled with fluffy lemon curd-infused whipped cream, and topped with a vibrant mix of fresh berries. It’s perfect for celebrations or a special treat, balancing tartness, sweetness, and texture beautifully.
Ingredients
Scale
Meringue Layers
- 3 Egg whites
- 160 g Sugar (1 cup, granulated)
- 1 tsp Corn flour (cornstarch)
- 30 g Chocolate flakes (1 oz)
- 150 g Dark chocolate (5.3 oz)
Lemon Curd Cream
- 500 ml Heavy cream / whipping cream (17 fl.oz, 2 cups, 36%)
- 2 tsp Sugar
- 120 g Lemon curd (½ cup, 4.2 oz)
Fruits and Decoration
- 300 g Strawberries (10.6 oz, fresh)
- 125 g Blueberries (4.4 oz, fresh)
- 125 g Raspberries (4.4 oz, fresh)
- 1 tbsp Icing sugar (for dusting)
Instructions
- Clean Utensils: Ensure all utensils and equipment are clean and completely dry to help the egg whites whip properly.
- Preheat Oven: Preheat the oven to 140°C (284°F) for baking the meringue.
- Prepare Baking Tray: Line a baking tray with parchment paper and draw two rectangles each measuring 18 x 30 cm as a template for piping the meringue.
- Separate Egg Whites: Carefully separate the egg whites from the yolks without any yolk contamination, as even a small amount will prevent stiff peaks.
- Whip Egg Whites: Using an electric mixer, whisk the egg whites until stiff peaks form. Gradually add half of the sugar and continue whisking until the mixture is glossy and stiff enough to hold shape when inverted.
- Add Cornstarch and Remaining Sugar: Mix the remaining sugar with the corn flour and gently fold into the whipped egg whites until well combined.
- Fold in Chocolate Flakes: Carefully fold the grated chocolate flakes into the meringue mixture using a spatula.
- Pipe Meringue: Transfer the meringue mixture into a piping bag fitted with a large round nozzle. Pipe lines to fill the two rectangles on the parchment paper. Use any leftover mixture to make decorative meringue drops.
- Bake Meringue: Bake in the preheated oven at 140°C (284°F) for 1.5 hours. After baking, turn off the oven and leave the meringue inside to cool completely.
- Melt and Apply Chocolate: Melt the dark chocolate in a water bath. Brush melted chocolate over the top of each meringue rectangle and sprinkle some onto the meringue drops for decoration.
- Whip Lemon Curd Cream: In a bowl, whisk the heavy cream with 2 teaspoons of sugar on high speed until stiff peaks form, then fold in 100 g (3.5 oz) of lemon curd until well combined.
- Prepare Berries: Dice the strawberries, reserving some whole berries for decorating the top of the cake.
- Assemble Cake – Layer One: Spread a thin layer of the remaining lemon curd over each chocolate-coated meringue layer. Pipe a thick layer of the lemon curd cream on one meringue rectangle.
- Add Berries: Top the cream layer with diced strawberries, raspberries, and blueberries evenly.
- Assemble Cake – Layer Two: Place the second meringue rectangle on top of the berries, spread more lemon curd cream on top, then garnish with additional berries and meringue drops.
- Final Decoration: Arrange whole strawberries and finish by dusting the entire cake with icing sugar before serving.
Notes
- Ensure egg whites are free from any yolk to achieve proper meringue texture.
- Leave the meringue to cool in the oven after baking to prevent cracking.
- The chocolate coating adds a delicious contrast but can be omitted to make it suitable for dairy-free if dark chocolate is carefully chosen.
- Use fresh, ripe berries for the best flavor and presentation.
- Homemade lemon curd can be used for fresher taste and utilizing leftover yolks.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Meringue cake, lemon curd cream, fresh berries dessert, chocolate meringue, light dessert, summer cake
