SERVINGS: 6-10 people
PREP TIME: 40 minutes
COOK TIME: 55 minutes
EQUIPMENT: general kitchen equipment and a stand mixer
– 6 large egg whites
– 1 ¾ cup sugar
– About 1 cup of heavy cream
– Vanilla to taste
– About 3 containers of fruit
– Powdered sugar
1. Preheat the oven to 275ºF
2. Line two 9-inch round pans or two baking sheets with parchment paper.
3. In a stand mixer with a very clean bowl, whip your egg whites until soft peaks form. You know you have soft peaks when the eggs whites appear fluffy and will stand up a little bit when you lift the whisk out.
4. Continue whipping the egg whites and add the sugar a little by little, giving the sugar plenty of time to dissolve.
5. When all the sugar has been added, the meringue should be glossy and stiff, but not brittle.
6. Divide the meringue evenly between the two pans, and spread it out to the edges of the pan with a spatula
7. If you are using baking sheets, simply make two 9-inch round circles. With this method, it helps to lightly trace it out before so your meringue will be consistent sizes.
8. Bake for 55 minutes.
9. Let the meringue cool (sometimes, during this time, without heat, the crispy outer shell of the meringue may collapse. Do not worry! This will all be fixed later in the process!)
10. Make your whipped cream by combining the cream and vanilla and beat until the cream is fully whipped.
11. To make your cake, gently remove one meringue from your tray. Do not worry if cracks form at this time!
12. Spread half of your whipped cream on top, filling in any cracks as you go.
13. Pile on the berries and fruit, and take your time ensuring the berries are securely nestled in the layer of whipped cream.
14. Add your second meringue on top, and repeat the whipped cream and berries.
15. If you choose, dust with powdered sugar or add edible flowers as a finishing touch.
16. Serve quickly! The sooner you can dig in, the better it will be!
TIP: Don’t succumb to the convenience of store-bought whipped cream. Freshly whipped cream has a much better taste to compliment the cake than a name-brand pre-whipped cream that is much too sweet.
TIP: Go crazy with your fruit options… don’t hold back! The more you put on, the more flavorful your cake will be. We like to add raspberries, strawberries, blueberries, and blackberries.
TIP: Be careful when separating the egg yolks from the whites! If you accidentally get some of the yolks into the egg whites, your cake will not rise correctly. We recommend separating the eggs in a separate bowl before putting the whites into the big mixer.