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Mascarpone Meringue Cake Thursday, February 13, 2014, 12:34 PM


Mascarpone Meringue Cake (great for Passover too)


For the Meringue Layers:

For the Ganache:

For the Mascarpone Cream Filling


For the Meringue Layers:

  1. Preheat oven to 250°F and line 3 baking sheets with parchment paper. Using an 8-inch round cake pan, trace three circles onto the parchment.

  2. Wipe the bowl of an electric mixer with paper towel and some vinegar or lemon juice, to eliminate grease. Using whisk attachment, beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks.

  3. Using a small offset palette knife, spread an even layer (approx. 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. Then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take quite a bit longer to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them. Remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. If you can only fit 2 baking sheets in your oven at once, you can bake the third one afterwards.

For the Ganache:

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat and bring just to a boil (watching very carefully).When the cream has come to a boil, swiftly remove from heat and pour over the chopped chocolate. Let sit for 1 minute and then whisk until smooth.

  2. Allow it to cool until thick enough to spread, but loose enough that it will spread easily. To thicken, cover and place in refrigerator. To loosen chilled ganache, you can microwave in 15 second intervals, stirring after each one, or place in double boiler for a few moments.

For the Mascarpone Cream Filling:

  1. In cold stainless steel mixing bowl and using the whisk attachment, whip the whipping cream with the sugar until thick. Add Creme de Cacao and whip again until it holds its shape. Place mascarpone cheese in a medium bowl, and fold in the whipped cream mixture.

Assembly of Mascarpone Meringue Cake:

  1. Place first meringue layer on doily or cake round. With a small offset palette knife, spread 1/3 of mascarpone cream filling over layer. With a clean small offset palette knife, spread 1/3 of your ganache over cream.

  2. Repeat using remaining layers, finishing with ganache.

  3. Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding motion.

  4. This cake is best eaten within 1-2 days of being made.

[Recipe adapted from Millennium LCBO Food & Drink Magazine Holiday 1999, by Lucy Waverman]

Original Wordpress ID and Date: 7290, 2014-02-13_123439

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