Mascarpone Meringue Cake

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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. 

  • Author: Renee Rendall
  • 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


Units Scale

For the meringue layers

  • 180 grams egg whites
  • 1-1/4 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
  • 1/2 cup creme de cacao liqueur
  • 500 grams mascarpone, softened


For the meringue layers

  1. Preheat your oven to 250F (120 C). Line two baking sheets with parchment. Set aside
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Use a rubber spatula to fold your whipped cream into your mascarpone. Once everything is evenly incorporated, it's ready for cake building.
  4. 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. 



  • 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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