Frozen Raspberry Meringue Cake


Frozen Rasberry Meringue cake

How to re-create this recipe:


(Serves 6-8)

For the Meringue:

  • 4 large Egg Whites (preferably at room temperature)
  • 3/4 of a cup of superfine baker’s sugar (you can get away with using powdered sugar)
  • 1/8 tsp of Cream of Tartar
  • 1/4 tsp of Vanilla Extract
  • a pinch of fine Sea Salt

For the Cream:

  • 2 cups of Heavy Whipping Cream
  • 2 Tbsp’s of Powdered Sugar
  • 1/2 a tsp of Vanilla Extract
  • 1 1/2 cup of Fresh Raspberries (6 Ounces)

Putting it together:

  1. For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper. 
  2. Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. 
  3. For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream. 
  4. Spread one-third of the 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. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.

Nourishment for your body: This recipe was created by Giada De Laurentiis. I just omitted the Raspberry Syrup that the original recipe called for because I found it unnecessary. I also used Black Raspberries for a great color combination. This is probably one of my most favorite desserts to make, especially in the summertime when the Raspberries are at the peak of season. This cake tastes just like a Raspberry Ice Cream cake! Raspberries are packed with antioxidants. Getting into the habit of eating berries can protect your skin from damaging effects of the sun. They are are a great source of fiber, contain minerals and many vitamins such as Vitamins C, K , E , and B. 

Tips when cooking: Raspberries are unlikely on their own to raise blood sugar. If you want to make this dessert with as low a glycemic index as possible, you can substitute the powdered sugar for Stevia powder, as Stevia is a natural sweetener and reacts well to heat. Most grocery stores carry it and you can purchase it as a powder, extract, or as flavored drops. If you don’t have a piping bag, you can use a medium sized ziplock bag instead (you might need to use 2). Simply place all your cream in it, removing the air that’s in it after, angle it into a corner , zip it closed and cut the corner of your bag to pipe out. That’s what I did the first time I made this cake. To serve this cake, you can get away with letting it sit at room temperature for 5 minutes (the original recipe calls for letting it sit out for 15). You also don’t need to use an electric hand mixer and dirty more dishes. You can use your stand mixer after you cleaned it from making the meringue. The cream will only take less then 10 minutes and you don’t have to make it until your ready to take the meringues out of your oven.



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