Meringue Cake with Berries



Lovely clouds of meringue layered with smooth whipped cream and colorful sweet berries. This cake tastes light and heavenly.It’s always a hit at parties and perfect for spring and summer.

Meringue Cake with Berries


  • Meringue:
  • 6 egg whites (room temperature)
  • 1 1/2 cup sugar
  • 1/2 teaspoon cream of tartar*
  • *It's fine with out it too.
  • Cream:
  • 3 cups Heavy whipping cream
  • 8 0z. cream cheese
  • 1 3/4 cup powdered sugar
  • 2 tablespoons orange liqueur*
  • * you can substitute vanilla extract
  • Choice or mix of:
  • Sliced strawberries
  • blueberries
  • raspberries
  • blackberries
  • sliced kiwi
  • sliced peaches/nectarines


  1. Preheat oven to 275 degrees.
  2. Beat egg whites with sugar.
  3. Add cream of tartar and continuing to beat until meringue is stiff.
  4. Trace 3 -9 inch circles on a parchment paper.
  5. (I use the bottom part of spring foam baking pan lined with parchment paper)
  6. Spread or pipe meringue evenly over the circles.
  7. Bake for 2 hours.
  8. Turn off the oven and keep it in the oven for another 2 hours or overnight.
  9. Meringues can be made a night or two before.
  10. Cream:
  11. Beat cream cheese.
  12. Gradually add sugar.
  13. Add in orange liqueur/vanilla extract.
  14. On med-low speed, add heavy whipping cream.Increase speed as the cream gets thicker.
  15. Beat until smooth and fluffy.
  16. Assembling (Maximum of two hours before serving)
  17. Spread a generous amount of cream on the meringue layer.
  18. Arrange fruits and berries.
  19. Place the second layer on top of the fruits and berries and repeat the steps for the rest of the layers.
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