• Serves 10
  • 30 mins prep
  • 60 mins cook

White chocolate and strawberry meringue cake

White Chocolate and Strawberry Meringue Cake

White chocolate and strawberry meringue cake, egg recipe, brought to you by recipes+

Ingredients

White chocolate and strawberry meringue cake

  • 6 egg whites, at room temperature
  • 3/4 cup caster sugar, plus 3/4 cup extra
  • 1 cup desiccated coconut
  • 1/2 cup plain flour
  • 100 g unsalted butter, melted, cooled
  • 3 cups thickened cream
  • 150 g white eating chocolate, grated, plus 50 g extra
  • 500 g strawberries, sliced, plus 250 g extra, quartered
  • icing sugar, to dust

Steps

White chocolate and strawberry meringue cake

  1. Preheat oven to 120°C/100°C fan forced. Line 3 large baking trays with baking paper. Mark a 25x12cm rectangle on each piece of paper; place paper, marked-side down, on trays.
  2. Using an electric mixer, beat egg whites in a large clean dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy.
  3. Fold in extra sugar and coconut until just combined, then fold in sifted flour and butter until just combined. Don't overmix.
  4. Divide meringue mixture into thirds; carefully spread each third inside the rectangular markings on prepared trays.
  5. Bake for 1 hour, swapping trays halfway through cooking, or until lightly browned and crisp when gently touched.
  6. Transfer meringues, with paper attached, to wire racks to cool completely. Carefully peel away paper.
  7. Using an electric mixer, beat cream in a large bowl until soft peaks form. Fold chocolate and strawberry into cream.
  8. Place 1 meringue rectangle on a serving platter, spread with 1/3 of the cream mixture; top with another meringue rectangle, then half the remaining cream mixture.
  9. Repeat layer once, finishing with remaining cream mixture.
  10. Decorate top of cake with extra strawberry. Serve dusted with icing sugar and sprinkled with extra chocolate.
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