A showstopper cake consisting of crisp coconut meringue layers filled with silky mascarpone cream, hazelnut brittle and fresh blackberries.
Blackberry, mascarpone & coconut meringue cake
HANDS-ON TIME 40 min | TOTAL TIME 1 hour 40 mins plus cooling | SERVES 12
GLUTEN-FREE | VEGETARIAN
INGREDIENTS
Coconut meringue
- 5 egg whites
- ½ tsp cream of tartar
- 1½ cups caster sugar
- 90 grams skinless hazelnuts,
- roasted, coarsely chopped
- 1 cup desiccated coconut
Hazelnut praline
- ½ cup caster sugar
- 2 tbsp water
- 45 grams cup skinless hazelnuts, roasted
To assemble
- 2 egg yolks
- ¼ cup caster sugar
- 3 tsp finely grated lemon zest
- 500 grams mascarpone
- 250 grams fresh blackberries or mulberries
- 2 tsp icing sugar
METHOD
Coconut meringue
PREHEAT the oven to 120°C. Mark a 22 cm circle on three pieces of baking paper. Place paper, marked-side down, on three oven trays.
BEAT egg whites and cream of tartar in a bowl with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, beating after each addition until sugar is dissolved and the mixture is glossy and firm.
GENTLY fold in hazelnuts and coconut. Divide mixture between the three prepared trays and shape into even circles; these will make up the three layers of your meringue cake.
BAKE meringues for 1 hour or until firm and dry to touch. Turn off the oven, leave meringues to cool with the door ajar.
Hazelnut praline
LINE an oven tray with baking paper.
COMBINE sugar and the water in a pot and stir over medium heat, without boiling, until sugar is dissolved. Bring to a boil; simmer, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stand until bubbles subside. Add hazelnuts, then pour the mixture onto the prepared tray. Let it cool and set.
BREAK praline into large pieces. Store in a small airtight container, layered between pieces of baking paper, in a cool dry place. Chop praline coarsely just before using.
To assemble
PREPARE the mascarpone cream by beating the egg yolks, sugar and zest in a bowl with an electric mixer for 5 minutes or until thick and pale. Add mascarpone and beat until just combined – be careful not to over-beat as mascarpone can separate. Refrigerate until required.
PEEL paper from meringues. Place one meringue layer on a cake plate or stand. Spread with a third of the mascarpone cream, a third of the praline and a third of the blackberries. Repeat layering.
BEFORE serving, dust meringue cake with sifted icing sugar. Serve immediately.
Blackberry, mascarpone & coconut meringue cake
Ingredients
- Coconut meringue
- 5 egg whites
- ½ tsp cream of tartar
- 1½ cups caster sugar
- 90 grams skinless hazelnuts,
- roasted, coarsely chopped
- 1 cup desiccated coconut
- Hazelnut praline
- ½ cup caster sugar
- 2 tbsp water
- 45 grams cup skinless hazelnuts, roasted
- To assemble
- 2 egg yolks
- ¼ cup caster sugar
- 3 tsp finely grated lemon zest
- 500 grams mascarpone
- 250 grams fresh blackberries or mulberries
- 2 tsp icing sugar
Instructions
Coconut meringue
PREHEAT the oven to 120°C. Mark a 22 cm circle on three pieces of baking paper. Place paper, marked-side down, on three oven trays.
BEAT egg whites and cream of tartar in a bowl with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, beating after each addition until sugar is dissolved and the mixture is glossy and firm.
GENTLY fold in hazelnuts and coconut. Spread mixture evenly among circles on trays.
BAKE meringues for 1 hour or until firm and dry to touch. Turn off the oven, leave meringues to cool with the door ajar.
Hazelnut praline
LINE an oven tray with baking paper.
COMBINE sugar and the water in a pot and stir over medium heat, without boiling, until sugar is dissolved. Bring to a boil; simmer, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stand until bubbles subside. Add hazelnuts, then pour the mixture onto the prepared tray. Let it cool and set.
BREAK praline into large pieces. Store in a small airtight container, layered between pieces of baking paper, in a cool dry place. Chop praline coarsely just before using.
To assemble
PREPARE the mascarpone cream by beating the egg yolks, sugar and zest in a bowl with an electric mixer for 5 minutes or until thick and pale. Add mascarpone and beat until just combined – be careful not to over-beat as mascarpone can separate. Refrigerate until required.
PEEL paper from meringues. Place one meringue layer on a cake plate or stand. Spread with a third of the mascarpone cream, a third of the praline and a third of the blackberries. Repeat layering, finishing with mascarpone cream and blackberries, top with praline.
BEFORE serving, dust with sifted icing sugar. Serve immediately.
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https://www.foodandhome.co.za/recipes/dessert/churro-cake
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.