Meringue Cake With Strawberries and Mascarpone Mousse
5 (1)

Meringue Cake With Strawberries and Mascarpone Mousse

4 egg whites (room temperature)
1 cup (210 g) of caster sugar
1 tablespoon of cornstarch
1 teaspoon of white vinegar

Strawberry sauce
9 oz (250 g) of frozen strawberries
2 1/2 tablespoons (30 g) of granulated sugar

Strawberry mascarpone mousse
1 and 1/4 cup (300 ml) of whipping cream
4 tablespoons (30 g) of powdered sugar
1 tablespoon of vanilla sugar or 1 teaspoon of vanilla extract
8 oz (230 g) mascarpone cheese (If living in Europe, you can use 250 g packaging)
2/3 of Strawberry sauce

9 oz (259 g) of fresh strawberries
1/3 of Strawberry sauce
1 tablespoon of powdered sugar

Set the oven to 210 °F (100 ° C).
Draw 3 circles, about 7 inches (18 cm) in diameter, on parchment paper. Place the parchment paper on a baking tray with the drawings upsidedown.

Whisk the egg whites on medium speed with 1/4 of the sugar to a foam. Add another quarter of the sugar while whisking, then change the speed to medium-high. Once the egg white clump around the whisk, add the remaining sugar and then mix in the cornstarch and vinegar while whisking. Set the speed to high speed for 2 minutes. Spread the meringue inside the circles. Place in the preheated oven for about 90 minutes. Turn off the heat and leave the meringues inside with the door slightly open (use a wooden spoon) until the oven has cooled down.

Strawberry sauce
Boil the strawberries and sugar for about 2 minutes. Mix until smooth and strain through a fine-mesh strainer. Let cool.

Strawberry Mousse
Whip the cream fluffy and add the mascarpone, the powdered sugar, and the vanilla (sugar or extract)
Beat the mix until smooth, then quickly mix in 2/3 of the strawberry sauce with a spatula.

Place a meringue base on a plate and add 1/3 of the mousse, repeat with the second meringue and the mousse. Finish with the last layer with mousse and top with fresh (washed) strawberries sliced into 4 quarters. Drizzle over the rest of the strawberry sauce and dust with icing sugar. Enjoy!

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