Easter Meringue Cake with Strawberries and Chocolate

Meringata Pasquale with Strawberries and Chocolate

Category: Desserts
Serves: 8
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes

Ingredients

Instructions

1. Prepare the Meringue
   Begin by tracing an oval shape on three sheets of parchment paper using a pencil. The oval should measure approximately 28 cm at its longest point and 21 cm at its narrowest. Grease three baking trays and place the parchment paper, with the pencil side facing the trays, to ensure the meringue will stay in place.

2. Make the Meringue
   In a small bowl, combine granulated sugar, powdered sugar, and cream of tartar.
   Separate the egg whites from the yolks and place the whites in a stand mixer or a large bowl. Start whipping the egg whites on medium speed until they begin to turn white and frothy. Gradually add the sugar mixture, a little at a time, while continuing to beat until stiff peaks form.

3. Shape the Meringue
   Transfer the meringue to a piping bag fitted with a smooth tip (about 1 cm in diameter). Pipe the meringue in concentric circles on the parchment paper, following the outline of the oval. This will form the base of your meringue layers. Repeat the process for the other two trays. If desired, use the meringue to create decorative patterns or embellishments on one of the layers.

4. Bake the Meringues
   Preheat the oven to 100°C (210°F) in static mode. Bake the meringues for approximately 2 hours and 30 minutes. Be cautious not to allow the meringues to brown—if they start to color, lower the temperature to 80°C (175°F). During baking, occasionally open the oven door briefly to release the steam. Once the meringues are firm and crisp, turn off the oven and leave the meringues inside to cool with the door slightly ajar. You can prop the door open by wedging a wooden spoon in the crack to allow for gradual cooling.

5. Prepare the Strawberry Cream
   While the meringues are baking, prepare the filling. Wash and chop the strawberries into small pieces. Place them in a saucepan over medium heat. Soak the gelatin sheets in cold water for about 10 minutes, then heat the mixture until it is very warm. Remove from heat, add the softened gelatin, and stir until fully dissolved. Let the mixture cool slightly before adding it to the chopped strawberries. Use an immersion blender or regular blender to puree the strawberries into a smooth mixture.

6. Make the Whipped Cream
   In a separate bowl, whip the heavy cream until stiff peaks form using an electric mixer. Once the strawberry mixture has cooled, gently fold it into the whipped cream, being careful not to deflate the mixture. Add the sweetened condensed milk and continue folding until well combined.

7. Assemble the Meringata
   Once the meringues have cooled completely, carefully lift one of the meringue layers and place it on a serving platter. Using a piping bag with a smooth tip, fill the first meringue layer with half of the strawberry cream. Top with a second meringue layer, which can be one of the decorated ones if you’d like.

8. Add the Final Layer and Garnish
   Add the remaining strawberry cream on top of the second meringue layer. Garnish with a few fresh strawberries and sprinkle with dark chocolate chips for added crunch and richness. Finally, decorate with a few additional strawberries and chocolate chips, making the dessert as festive and beautiful as desired.

9. Chill and Serve
   Let the assembled Meringata Pasquale with Strawberries and Chocolate chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. When ready to serve, slice and enjoy the light and decadent layers of meringue, creamy filling, and fresh fruit.

Tips:

• Meringue: To ensure perfect meringue, make sure no traces of yolk or water are in your egg whites, as this can prevent them from whipping properly.
• Gelatin: Always soak the gelatin in cold water before using it, as this helps it dissolve properly in the warm strawberry mixture.
• Decorating: Feel free to get creative with the decoration. You can pipe extra meringue into beautiful shapes or use additional berries, chocolate shavings, or edible flowers for a stunning finish.

This Meringata Pasquale with Strawberries and Chocolate is the perfect centerpiece for Easter, family gatherings, or any special occasion where you want to impress with a light, refreshing, and indulgent dessert. The crisp meringue layers combined with the creamy strawberry filling and decadent chocolate make for a festive, delicious treat that everyone will love!

Nutritional Information (per serving):

• Calories: 315 kcal
• Fat: 18g
• Carbohydrates: 36g
• Protein: 3g
• Fiber: 3g
• Sugar: 32g