Hi everyone, It´s the weekend and the perfect time to bake something sweet. Last week I shared the recipe for pavlova that a lot of you made, I loved seeing your masterpieces.

The recipe is a meringue cake with raspberry swirls, for the meringue base, I use the @meringuegirls technic which is heating the sugar in the oven before adding it into the egg whites. I just love the outcome of the meringues cake layers it is so festive, and it bakes off in about an hour

I swirl cold raspberry coulis into the meringue, The combination of the sweet meringue and the fresh raspberry coulis is such a good combination. And you really do not need more than just a few tablespoons in each cake pan to get this wonderful raspberry flavor.

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You can fill this cake that is so easy to make with cream and passion fruit pulp as you see in the picture below.

Or with cream, passion fruit pulp, and mango slices as seen in the picture below.

Raspberry Coulis

  • 250 gram fresh or frozen raspberries
  • 3 tablespoon white sugar
  • juice of 1/2 a lemon

Meringue Cake

  • 300 gram white sugar or superfine sugar
  • 150 gram egg whites, room temp
  • A pinch of cream of tartar or a few drops of lemon juice
  • 1 to 2 tablespoons of raspberry Coulis ( see recipe above)

Filling and Assembly

  • 200 gram heavy cream, cold
  • 1 to 2 teaspoon vanilla bean paste, optional
  • 2 passionfruit or other fruits

Direction for the Raspberry Coulis

  • You will have leftover making this raspberry Coulis, but it keeps well in the fridge and is delicious on yogurt.
  • Combine the raspberries, sugar, and lemon juice in a food processor and process on low speed until it becomes liquid.
  • If you are using frozen raspberries process the raspberries at high speed instead until it becomes liquid.
  • Strain the coulis through a fine-mesh sieve and discard the seeds.
  • Refrigerate the coulis while you prepare the meringue mixture.

Directions for the meringue cake

  • Preheat your oven to 200 C° /  392 F° ( I use the convection setting on my oven)

  • Lightly grease two 8-inch ( 20 cm) round baking pans, line the bottom of the pans with rounds parchment paper, or take two large baking sheet in both pans, so you can lift the meringue out of the pan after baking. I use a round baking pan with a loose bottom for easy release.

  • Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.

  • Line a medium baking tray with baking parchment paper, add the sugar in the baking tray and warm the sugar in the middle of the oven for 7 minutes. ( you need to use a timer)

  • A soon as the sugar is in the oven, right away pour the egg whites into a mixer and whisk them slowly for some minutes, add in the cream of tartar ( or a few drops of lemon juice)

  • As soon as the egg whites start to foam allowing small stabilizing bubbles to form, then increase the speed to medium so the meringues become at stiff peaks.

  • When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.

  • Take the sugar out of the oven, and turn the oven down to 100C°/212F°

  • With your mixer on full speed, very slowly add one tablespoon of the hot sugar into the beaten egg whites, take your time when you do this.

  • Make sure the mixture comes back up to stiff peaks after each tablespoon of sugar.

  • Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture and all of the sugar is incorporated.
  • Divided the meringue equally between the two cake pans.
  • Drizzle 1 to 2 tablespoons of cold raspberry coulis on top of the meringue, take the end of a spoon or a small offset spatula and move the spatula around in circular motions to create your unique design.
  • Bake both the meringue in the center of the oven on 100 / 212 for about 1 hour, I use the convection setting on my oven.
  • Turn off the oven, and allow the layers to cool completely in the oven.
  • Just before serving, run a very thin, knife around the edges of each pan to loosen the meringues, lift the meringues carefully out of the pan and remove the parchment paper. If you have used a round pan that not has a loose bottom, and used parchment sheet, just lift the meringue cakes out of the pan by using the parchment sheet as handles.

Directions for the Filling and Assembly

  • Whip the cream and vanilla on medium speed until fluffy, about 2 to 3 minutes.
  • Place your first cake layer on your cake stand, The cake is very fragile so be careful. Spread 3/4 of the whipped cream on top.
  • Add passion-fruit pulp on top and spread the remaining cream on top.
    If you add fruit add that instead.
  • Place the second layer on top, serve immediately it is best to cut the meringue cake with a serrated knife, but honestly, a meringue cake that is cut looks just very messy, but it is delicious and that is the most important thing.
  • Enjoy.

I wish you all an amazing weekend, Love, Manuela xoxo

Step by step for the Raspberry Coulis

Step by step for the meringues

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Same meringue cake but with mango and passionfruit

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