Triple-Layer Meringue Cake with Double Cream, Lemon Curd and Berries
Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). For each meringue cake being made line 3 small baking sheets with non-stick baking paper.
Put the egg whites in a clean, dry bowl, add a pinch of salt and whisk
to stiff peaks using an electric hand whisk or food mixer.
Add the sugar 1 tbsp at a time until incorporated, at which point the egg whites should be glossy, stiff and thick.
Add the cocoa powder and whisk again (the mixture will deflate slightly
at this point).
Divide the mixture among the baking sheets to create circles, each about 18-20cm wide.
Bake for 5 minutes.
Turn down the oven to 140°C/275°F/Gas 1 (120°C for fan ovens) and bake for 1 hour.
Remove and leave to cool on the baking sheets.
Turn over each meringue and remove the paper.
Whip the cream with 2 tsp sugar per meringue cake being made – but don’t over-whip as the cream looks much nicer in soft folds.
On a cake stand, layer the meringues with the cream. Spoon the lemon curd on the top layer and sprinkle over the blueberries and blackberries.
- Calories 495.0kCal