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This Mascarpone Meringue Cake is an over the top extravaganza of a dessert that's even more delicious than it is beautiful. With mounds of mascarpone cream and thick layers of chocolate ganache, it's got everything you need.
Most of the time, I'm a minimalist. I like to keep my energy field clear so that awesome stuff can find me. I find clutter distracting and overstuffed spaces restricting. I'm a Sagittarius, and I need room to expand. So I do my best to live with less and fill my life only with what is necessary and meaningful.
But every once in a while, more is definitely more, especially when it comes to desserts. A mash up of awesome flavors and textures can be just what you need. Sure, a simple plain pound cake can be awesome, but sometimes you just want to take it right over the top. When all those incredible flavors come together and flood your senses, it's a moment of ultimate pleasure, and we all deserve that every once in a while.
What makes this Mascarpone Meringue Cake so awesome?
This Mascarpone Meringue Cake is definitely more of a maximalist dessert. It's a bit fiddly and takes a long time to make. It's delicate and rich, and sort of a beautiful mess. I just love it. It starts with two layers of crunchy meringue discs. They're sweet and crumbly and almost dissolve in your mouth. Then we've got the light and fluffy mascarpone creme flavored with creme de cacao blanc. And finally, there are thick layers of decadent dark chocolate ganache. When all of these flavors and textures come together, it's truly incredible.
This is a special occasion dessert for sure. It doesn't require any special decorating skills to look impressive. In fact, I think it's beauty is in the chaos. So don't worry if there are cracks or there's cream oozing out. It all just lends to the feeling of indulgence. And when you cut into it, the meringue will crack and crumble a bit, so once you get it on the plate, it's a free for all anyway. I like to add a bit of sparkle with some golden sprinkles. Do what makes you happy.
Magical Properties of Eggs
Eggs have been used in witchcraft for centuries. Many practices use them for purification rituals, believing that the egg will absorb negative energies. The shells have powerful protective qualities and are often ground into powder to create borders of protection. Eggs are also the start of new life, so there's strong fertility energy there. There are also various forms of divination involving eggs.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this dessert. The full details are in the recipe card below.
- Egg whites - If you've got egg whites saved from another recipe, great. If not, I recommend using a carton of egg white so you don't have to find something to do with all the spare yolks.
- Sugar - caster of superfine sugar is great here
- Salt
- Chocolate - I like to work with a semi-sweet or dark chocolate. It should be something you would enjoy eating as is.
- Cream - heavy or double cream
- Creme de cacao blanc - or regular creme de cacao as long as the liquid is clear
- Mascarpone - If you can't find this, cream cheese would work but it won't be quite as rich.
Tips for making Mascarpone Meringue Cake
Okay, there is a bit of effort and a lot of time going into this. First off, we're gonna whip lots of egg whites and sugar to a stiff peak. Then you'll divide them into two equal portions on parchment-lined baking sheets. Gently work your piles of meringue into equally sized circles and bake them in a low oven until fully dry. Then let them cool completely
To make the ganache, you'll chop your chocolate and put it in a bowl. Warm some cream until it starts to bubble around the edges, then pour it over the chocolate. Cover the bowl and leave it alone for a minute or two to melt the chocolate. Then start to gently whisk it together. It will look like a gross lumpy mess at first, but gradually, it will turn into thick, glossy ganche. You'll want to cool it down to a consistency that's pourable but not runny. Like creeping lava.
For the cream, you'll beat your mascarpone to lighten it a bit. Then in another bowl, whisk your cream until thick, then fold in the mascarpone and liqueur until you have a light cream. You can stash this in the fridge until you're ready to assemble.
Once all your parts are ready, you'll just stack meringue then cream then chocolate in two layers. Let it be messy. Add sprinkles or sparkles if you like.
You just gotta get in there. If the cake is well chilled, the cream and chocolate will hold together a bit better, but the delicate meringue is going to crumble, so don't expect to get pretty, clean slices. It's the mash up of all the different textures that makes it awesome anyway.
I hope you go a bit over the top with this Mascarpone Meringue Cake. It's gonna be awesome.
Looking for more awesome dessert ideas? Try this lovely Lavender Cake or some homey Sweet Potato Bread Pudding.
PrintMascarpone Meringue Cake
This Mascarpone Meringue Cake is an over the top extravaganza of a dessert that's even more delicious than it is beautiful. With mounds of mascarpone cream and thick layers of chocolate ganache, it's got everything you need.
- Prep Time: 45
- Cook Time: 180
- Total Time: 3 hours 45 minutes
- Yield: 1 layer cake 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the meringue layers
- 180 grams egg whites
- 1-¼ cups sugar
- Pinch of salt
For the ganache
- 500 grams chocolate, semi-sweet or darker, chopped or chips
- 2 cups heavy cream
For the mascarpone cream
- 1 cup heavy or double cream
- 2 tablespoons sugar
- ½ cup creme de cacao liqueur
- 500 grams mascarpone, softened
Instructions
For the meringue layers
- Preheat your oven to 250F (120 C). Line two baking sheets with parchment. Set aside
- Splash a bit of vinegar onto a paper towel and wipe down the bowl and whisk attachment of your mixer to make sure they're super clean. This is just a bit of chemistry magic to help your egg whites foam properly.
- Add the egg whites and salt to the mixing bowl, and beat until the egg whites become foamy. This will take a couple of minutes. Slowly add in the sugar and continue to beat until stiff peaks form. Be patient. This may take ten minutes or so.
- Divide your meringue mixture between your two baking sheets. Use an offset spatula or a butter knife to gently coax the mixture into two equally sized circles.
- Bake your meringue layers for at least 2 and a half hours and up to 3 hours. They need to be completely dry on the inside. Rotate your pans halfway through, and if you're cooking on multiple racks, switch out the pans to rotate oven position as well. Allow your meringues to cool completely.
For the ganache
- Place your finely chopped chocolate in a mixing bowl. Heat your cream in a small sauce pan over medium heat. Keep a close eye on it, and stir frequently. The moment you see bubbles, take the cream off the heat and pour it over your chopped chocolate. Cover the bowl with a clean tea towel and let it sit for a minute or so.
- Remove the tea towel, and begin gently whisking the cream and chocolate together. It will look a mess at first, but eventually, it will all come together in a glorious, glossy chocolate ooze. Put your ganache in the refrigerator to stiffen up a bit. You want it spreadable, but not drippy. I left mine in the fridge for about 15 minutes.
For the mascarpone cream
- Add cream to a mixing bowl. Use an electric mixer to beat the cream to stiff peaks, adding the sugar about halfway through. Add the creme de cacao, and whisk for a few more seconds to incorporate the liquid into the cream.
- In a separate mixing bowl, add your mascarpone and beat for a couple of minutes just to make it a bit more light and fluffy.
- Use a rubber spatula to fold your whipped cream into your mascarpone. Once everything is evenly incorporated, it's ready for cake building.
- To construct your cake, carefully peel the parchment paper off the bottom of your meringue layers. Place the first layer on your serving plate. Dollop half of the mascarpone cream on the first layer and gently spread it around. Do the same with the ganache. Add the second meringue on top of this, then spread on the rest of the cream and ganache. I gave mine a bit of sparkle with some gold sprinkles. Put your cake back in the fridge for an hour or two, just to firm up.
Notes
- Building this cake may be a bit nerve wracking, as you may hear a few cracks as you construct. Don't worry too much about it. It won't show, and it won't affect the taste at all. Just be as gentle as you can and keep smiling.
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