Meringue Pride Cake

---

This meringue cake truly celebrates color and love—layers of airy meringue, cloud like vanilla cream and a burst of berry jam come together into a beautiful, vibrant dessert. This cake is the perfect centerpiece for your Pride weekend table! Or any table!

---

Ingredients: Meringue Discs

• 365g egg whites (room temp, around 10 total)

• 608g sugar

• 2tsp lemon juice

• 2tsp cornstarch

• 5 gel food colors of your choice (I use americolor..)

Ingredients: Vanilla Cloud Cream

• 500ml heavy cream (cold)

• 500g mascarpone (cold)

• 3-4tbsp powdered sugar

• 2tsp vanilla extract or paste

• pinch of salt

•1tsp lemon zest (optional to brighten it up)

Ingredients: Berry Jam

• 150g mixed berries of your choice

• 30g sugar

• 1tsp lemon juice

• 1.5tsp cornstarch + 1tbsp water

Rainbow Fruit Topping:

• 1 of each: Kiwi, mango, strawberry, blackberry, black plum, apricot, dragonfruit

---

---

Process: Meringue Discs

1.

Preheat oven to 100°C (212F). Line your pans with parchment paper and draw 8” rings on them. Make sure you flip the parchment ink side down. I use 3 pans total to bake 5 discs.

2.

In a very clean bowl, start whisking the egg whites on lower speed (2-3 KitchenAid). Add the lemon juice at this point.

3.

Increase the speed to medium (4-5) and whisk until soft peaks form. Start adding sugar one tablespoon at a time; takes about 3-5 minutes total.

4.

Increase speed to medium high (7-8) and whisk until stiff peaks form about 7-10 minutes total. You shouldn’t feel any sugar grains in the meringue at this point as well.

5.

Add cornstarch and whisk 30 seconds.

6.

Measure the meringue (mine yields about 940g total); divide it in 5 equal parts and color each.

7.

Pipe discs on the parchment paper. Bake for 2.5 hours then turn the oven off and leave them in for another 1.5 hour. DO NOT open the oven door at any point! Only if your discs are browning a lot you can prop the door open a little with a kitchen towel or wood spoon.

---

Process: Vanilla Cloud Cream

1.

Add mascarpone, vanilla, lemon, sugar and lemon zest and whisk until well combined.

2.

While the mixer is on low, slowly pour in the heavy cream 100ml at a time.

3.

Once all the heavy cream is incorporated increase the speed to medium high and whip until medium-stiff peak, 1-2 minutes.

Process: Berry Jam

1.

Add berries to a stove pot with sugar and lemon and bring to a gentle boil. Simmer ~20 minutes until the fruits are nicely softened.

2.

Mix cornstarch with one tablespoon of water and add in. Whisk gently until the jam boils then remove from heat and cool down.

Process: Assembly

1.

Layer the cake with meringue discs, vanilla cream and jam. Finish with vanilla cream on the top then add a generous amount of sliced fruit.

---

Serve

Allow the cake to rest 30 minutes so the meringue softens a bit then slice and serve as is.

It keeps beautifully in the fridge for 3-4 days.