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Luxurious Coffee Cream and Meringue Cake: A Decadent Delight for Sweet Lovers

Luxurious Coffee Cream and Meringue Cake: A Decadent Delight for Sweet Lovers

This Coffee Cream Meringue Cake combines layers of crisp, fluffy meringue with rich, creamy coffee cream, creating a luxurious dessert that is both visually impressive and deliciously satisfying. With its sophisticated layers, this cake stands out as a masterpiece of dessert craftsmanship.

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Why you'll love it: The enchanting combination of light meringue and deep flavors of coffee cream makes each slice of this cake a delicious experience. Its elegant presentation and indulgent taste are aimed at those who appreciate a refined touch to classic desserts. It's a perfect balance of sweetness and rich, melt-in-your-mouth coffee aroma.

Perfect occasion: This Coffee Meringue Cream Cake is ideal for special celebrations like birthdays, anniversaries or any milestone event. It also makes a great centerpiece for tea events or as a sumptuous finale to a gourmet meal. Whenever you choose to serve it, it promises to add a touch of elegance to your occasion.

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Decorating Tips: Sprinkle the top meringue layer with a light pinch of cocoa powder to introduce a chocolatey contrast. For added texture and flavor, sprinkle with chopped nuts or chocolate shavings. You can also garnish with fresh berries or mint leaves for a pop of color and freshness.

Ingredients:

  • For the meringue layers:
    • 8 medium egg whites
    • 300 grams of fine granulated sugar
    • 1 teaspoon of potato starch
    • 1 teaspoon of vinegar (white wine or rice vinegar)
  • For the coffee cream:
    • 400 grams of mascarpone
    • 400 ml of 36% cream
    • 3-3.5 tablespoons of instant coffee
    • 2-3 tablespoons of sugar
    • Cream stabilizer (optional)
  1. Start by preheating your oven to 150 degrees Celsius with the convection setting turned on.
  2. In a large bowl, whisk room temperature egg whites until frothy. Gradually add the sugar, continuing to beat until stiff peaks form.
  3. Gently stir in the potato starch and vinegar to maintain lightness.
  4. Prepare two baking sheets lined with parchment paper. Trace a circle of 23 cm in diameter on each and distribute the meringue mixture evenly inside these circles.
  5. Place the trays in the oven, reducing the temperature to 100 degrees Celsius after 5 minutes. Dry the meringues for 1h30.
  6. Turn off the oven and let the meringues cool inside with the door ajar for about 15 to 20 minutes, then remove and let cool completely.
  7. For the coffee cream, combine the mascarpone, chilled heavy cream, instant coffee and sugar in a bowl. Beat until mixture is smooth and thick. Refrigerate if making ahead.
  8. Carefully peel the meringue discs off the parchment paper. Place a disc on a serving plate, spread a generous layer of coffee cream and cover with the second meringue disc.
  9. Store the assembled cake in the refrigerator until ready to serve.

Savor this breathtaking and decadent meringue cake with cream and coffee, a true delight as pleasant to look at as it is to taste!

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