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Triple-Layer Meringue Cake with Double Cream, Lemon Curd and Berries

  • Timer Prep 85 min
    Cook 65 min
  • Chart 495.0 cal/
  • Chef hat Medium


  1. 1 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.
  2. 2 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.
  3. 3 Add the sugar 1 tbsp at a time until incorporated, at which point the egg whites should be glossy, stiff and thick.
  4. 4 Add the cocoa powder and whisk again (the mixture will deflate slightly at this point).
  5. 5 Divide the mixture among the baking sheets to create circles, each about 18-20cm wide.
  6. 6 Bake for 5 minutes.
  7. 7 Turn down the oven to 140°C/275°F/Gas 1 (120°C for fan ovens) and bake for 1 hour.
  8. 8 Remove and leave to cool on the baking sheets.
  9. 9 Turn over each meringue and remove the paper.
  10. 10 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.
  11. 11 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.
  • Average per serving
  • Calories 495.0kCal
  • Fat21.8g
  • Saturated13.4g
  • Salt0.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg