Tiramisu Meringue Cake

Tiramisu Meringue cake-2

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

Tiramisu Meringue Cake

Ingredients

  • Meringue-
  • 6 egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 1/2 cups sugar
  • 1/2- 1 cup hazelnuts(not toasted)
  • 1 tablespoon cornstarch
  • 3 ozs. chocolate chips
  • Cream-
  • 6 egg yolks
  • 1/2 cup sugar + 1/2 cup sugar
  • 16 ozs. cream cheese (2 packages 8oz each)
  • 2 cups heavy whipping cream
  • Cake batter-
  • 8 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted flour
  • 1 teaspoon vanilla
  • Syrup-
  • 1 cup coffee
  • 1 tablespoon kahlua liquor
  • 1 tablespoon sugar
  • Other ingredients-
  • shredded chocolate
  • toasted hazelnuts

Instructions

  1. Meringue:
  2. Preheat oven to 300 degrees.
  3. Whip egg whites with pinch of salt and pinch of cream of tartar.
  4. Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
  5. Mix nuts with cornstarch and gently fold in to meringue.
  6. Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
  7. Reduce oven temperature 250 degrees just before placing the pan in the oven.
  8. Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
  9. Custard-
  10. Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
  11. Heat for 10 minutes stirring continually until sugar dissolves.
  12. Take off heat and mix in Kahlua liquor,let cool completely.
  13. Cake-
  14. Heat oven to 350 degrees.
  15. Prepare and line a 10 inch spring foam cake pan.
  16. Beat eggs and sugar together until pale and thick.(15-20min)
  17. Add vanilla.
  18. Add sifted flour and gently mix it in.
  19. Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
  20. Combine syrup ingredients.
  21. Cream-
  22. Whip cream cheese with 1/2 cup sugar until smooth.
  23. Gradually add in custard.
  24. In a separate bowl, whip heavy whipping cream until stiff.
  25. Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
  26. Assembling-
  27. Slice the cake in half.
  28. Soak cake with coffee syrup using a brush.
  29. Spread cream on the soaked side and add shredded chocolate over it.
  30. Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
  31. Soak second layer of cake and flip soaked side down.
  32. Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
  33. Refrigerate overnight.
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Comments

  1. I would love to see the inside of the cake!

    • Delightsofculinaria says:

      Katy,sorry for not having pix here,but you can go to my Instagram page to see earlier post of it.

  2. it looks gorgeous!

  3. Hi Nadia,

    My hubby loves kievskiy cake so I really want to try this recipe. I think he will love it! I have a question….what size pan do you bake the meringue in?

    thank you:)

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