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Frozen Meringue Cake With Raspberry-Balsamic Syrup 

50

  • Prep Time30 mins
  • Total Time7 hrs 30 mins
  • Makes8 servings
Frozen Meringue Cake With Raspberry-Balsamic Syrup

Frozen meringue cake with raspberry-balsamic syrup.Photo, Roberto Caruso.

Chatelaine Triple Tested

Celeb chef Giada De Laurentiis shares a light, fluffy make-ahead frozen treat!

Ingredients

  • 3 egg whites, at room temperature

  • 1/8 tsp fine sea salt

  • 1/8 tsp cream of tartar

  • 3/4 cup superfine granulated sugar

  • 1/4 tsp vanilla

Cream

  • 2 cups 35% cream

  • 2 tbsp icing sugar

  • 1/2 tsp vanilla

  • 3 cups fresh raspberries, about 340 g, divided

Syrup

  • 1 cup balsamic vinegar

  • 3 tbsp maple syrup

  • fresh raspberries, for garnish

Instructions

  • POSITION an oven rack in centre of oven. Preheat to 200F. Line a large baking sheet with parchment.

  • BEAT egg whites, salt and cream of tartar in a stand mixer fitted with a whisk attachment, until the mixture forms soft peaks, about 1 minute. With the machine running on medium-high speed, gradually add baker’s sugar, about 1 tbsp at a time. Increase speed to high and beat until mixture is thick and forms stiff peaks, about 3 to 5 minutes. Beat in 1/4 tsp vanilla. Place meringue in a piping bag fitted with a plain 1/2-in. tip. Pipe meringue into 2 8-in. circles on prepared baking sheet. Bake 2 hours or until crisp. Turn off oven and allow meringues to cool completely while still in oven, about 2 hours.

  • BEAT cream using an electric hand mixer on high speed until thick. Add icing sugar and 1/2 tsp vanilla. Continue to beat on high speed until stiff peaks form. Add 1 1/2 cups raspberries and beat until incorporated into cream. Spread one-third of cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Freeze cake 3 hours or until firm.

  • MIX 1 1/2 cups raspberries with vinegar and maple syrup in a small saucepan. Using a fork, lightly mash the raspberries. Bring mixture to a boil over medium. Reduce heat and simmer until thick, 25 to 30 minutes. Strain through a fine sieve and cool.

  • TO SERVE, let cake sit at room temperature then cut into wedges and place on serving plates. Drizzle with syrup.


Nutrition (per serving)

Calories 356, Protein 3g, Carbohydrates 37g, Fat 22g, Fibre 3g, Sodium 81mg.

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