Meringue and Berry Layer Cake

clock 30 minutes + 1 hour 30 minutes bowl Serves 10


  • 4 egg whites
  • 1 1/2 cups sugar
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • 1 Tbsp icing sugar
  • 1 cup fresh strawberries, cut into quarters
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Juice of 1/2 a lemon
  • 300ml cream, whipped
  • 50g crème fraîche
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Meringue and Berry Layer Cake


  • 1. Preheat oven to 130°C (110°C fan-forced). Line three baking trays with baking paper.

  • 2. In a mixer, beat the egg whites to form soft peaks, then gradually add the sugar, a few tablespoons at a time. Beat until the mixture is glossy, stiff, and the sugar is dissolved. Add in the vinegar and vanilla essence. Beating for further 2-3 minutes.

  • 3. Spoon a third of the mixture onto each lined tray. Spread the mixture into 3 x 22cm discs.

  • 4. Bake for 90 minutes, or until the outside shell is crisp, then turn off the oven and allow to completely cool, with the oven door closed.

  • 5. In a medium bowl, sprinkle icing sugar over the strawberries, blueberries and raspberries. Pour over lemon juice and leave for 30 minutes.

  • 6. In a medium bowl mix together the cream and crème fraîche.

  • 7. To assemble, place one layer of meringue on a serving platter. Spoon half of the cream and top with a quarter of the berry mixture, then with a second layer of meringue. Top this with the remaining cream and a quarter of the berry mixture, reserving any juice. Top with the final meringue disc and remaining berry mixture.

  • Helpful Tip:

  • Store any leftover berries in an air tight container in the freezer.


  • • Energy 1292Kj • Protein 3g • Total Fat 14g • Saturated Fat 9g • Carbohydrates 42g • Sugars 42g • Sodium 36mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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