Merveilleux Cake (French Meringue Cake)

Quick Summary: A merveilleux cake is a large French meringue cake made of two crisp meringue layers sandwiched and coated with mascarpone whipped cream, then covered all over in dark chocolate shavings. This merveilleux cake recipe turns the individual pastry into one sliceable layer cake that serves a crowd.

What is Merveilleux cake?

A Merveilleux is a traditional French and Belgian meringue dessert. While the classic version is made as small individual pastries, the Merveilleux cake scales the same idea into one large layer cake. Two disc-shaped meringue layers replace the little shells, and mascarpone whipped cream stabilizes the filling so the cake holds its shape when sliced.

The cake has an impressive height, an airy texture, and a rich chocolate-and-coffee flavor in every bite.

Why you'll love this recipe

• Gluten-free: the cake contains no flour, so it pleases guests with gluten restrictions.
• Make-ahead friendly: the meringue layers can be baked one day in advance, which makes assembly quick.
• Coffee flavor: the coffee mascarpone whipped cream pleases coffee lovers.
• Easy to decorate: no special skills are required, since imperfect meringue spirals and cream are dusted with powdered sugar and cocoa powder, hiding any flaws.
• Great for celebrations: this merveilleux cake is perfect for birthday parties and special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: Use large whole eggs. Take chilled eggs out of the fridge, separate the egg yolks from the egg whites, and let the egg whites come to room temperature for about 30-45 minutes.

• Sugar: Use a caster or baker's sugar to make the meringue. Or use a food processor to pulse granulated sugar for a few seconds to get superfine sugar. And if you need icing sugar, use a coffee grinder at home.

• Dark chocolate: Use a top-quality 70% dark chocolate, like Valrhona.

• Heavy cream: Opt for heavy or heavy whipping cream with at least 30% fat content.

• Mascarpone cheese: It brings a tangy flavor and stabilizes the whipped cream so the cake holds its shape.

• Instant coffee: Use powdered instant coffee, which is much more effective in making coffee-flavored whipped cream.

• Cocoa powder: Opt for unsweetened cocoa powder to dust the cake.

Equipment

• Stand mixer or electric hand mixer
• Two 7-inch cake pans or a stainless steel ring (to shape the meringue discs)
• Baking sheet and parchment paper
• Pastry bag with a plain or star tip
• Bent (offset) spatula
• Vegetable peeler (for the chocolate shavings)
• Fine sieve (for dusting cocoa powder)

How to make meringue cake

Step 1. To make the meringue, preheat the oven to 210°F (100°C). Use a stainless steel circle or a plate 7 inches (18 cm) in diameter as a template, and draw two discs on two sheets of parchment paper. Turn them over and place them on two baking sheets.

Step 2. In a large bowl, add the egg whites and a good pinch of salt. Beat with an electric mixer at medium-high speed for 3-4 minutes.

Step 3. Switch the mixer to high and gradually add the caster sugar, about 2 tablespoons at a time. Whisk until sugar dissolves and stiff peaks form (photo 1). 

Step 4. Add the sifted powdered (icing) sugar and gently mix with a rubber spatula (photo 2).

Step 5. Place the meringue in a pastry bag with the cut end or Ateco plain pastry tip 809. Draw two spiral meringue disks on the parchment paper, starting from the center of each circle (photo 3).

Pro tip: Alternatively, divide the meringue evenly between two 7-inch (18 cm) circles drawn on the prepared baking sheets. Use a spatula to spread it out.

Step 6. Bake the meringue cake layers for about 2 hours. Let them cool completely (photo 4).

Step 7. To make mascarpone whipped cream, place cold heavy cream, cold mascarpone, icing (powdered) sugar, and powdered instant coffee in the chilled bowl of a stand mixer with a whisk attachment. Whisk the cream until stiff peaks (photo 5).

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 8. Transfer the cream to a piping bag with the end cut about ½ inch (1 cm) or fitted with Ateco tip 809.

Step 9. To make chocolate shavings, use a vegetable peeler to scrape across a chocolate bar and create medium-sized, delicate curls. For large chocolate shavings, scrape the chocolate with a knife, if desired.

Step 10. To assemble the cake, place the first meringue layer on a cake board or a serving plate and pipe the mascarpone whipped cream in a spiral. Place the second meringue disk top-down, and spread a thin layer of the cream.

Step 11. Smooth the surface evenly with a bent spatula, and smooth the sides of the cake. Push the cream to make balls over the entire surface of the cake (photo 6).

Step 12. Cover the surface and sides of the cake with chocolate shavings and sprinkle the entire cake with confectioners' sugar and cocoa powder (photos 7-8). Refrigerate it for at least 4 hours before serving.

Expert Tips

1. Create cute meringue kisses by piping the remaining meringue into circles.
2. Don't open the oven door during baking.
3. Make-ahead option: Bake the meringue in advance and store it airtight, but assemble and serve the cake the same day; mascarpone whipped cream tends to dry out.

Recipe variations

• Layers of meringue: Add unsweetened cocoa powder to the meringue mixture to create a chocolate meringue cake.

• Flavorings: Replace instant coffee with cocoa powder. Or add Biscoff cookie spread to make Biscoff whipped cream.

• Add-ins: Elevate the meringue cake further by adding juicy slices of fresh strawberries or other fresh fruit between cake layers. For a simple yet satisfying filling, go with plain mascarpone frosting.

• Decoration: Swap dark chocolate for milk or white chocolate. Or cover the entire cake with Lotus Biscoff crumble to create the iconic Biscoff cake.

Storing & freezing

Store the meringue cake under a cake dome in the refrigerator for 24 hours.

Can you freeze it? You can not freeze the assembled meringue cake, but you can freeze the meringue layers. Freeze each layer for 3 hours or more. Then, place them in a freezer-safe bag with parchment paper between each layer. Seal, label, and freeze for up to 3 months.

To thaw, bring the meringue to the kitchen counter for 2 to 3 hours. Then make the cream and assemble the cake.

Recipe FAQ

What is a Merveilleux cake?
Merveilleux cake is a large French meringue cake made of two crisp meringue layers filled and coated with mascarpone whipped cream, then covered in dark chocolate shavings. It is the layer-cake version of the classic individual merveilleux pastry.

What is the difference between a Merveilleux and a Merveilleux cake?
The classic Merveilleux is served as small individual pastries, while the Merveilleux cake bakes the meringue into two large discs and assembles them as one sliceable French meringue cake that serves a crowd.

Where does Merveilleux cake come from?
The Merveilleux is a traditional French and Belgian meringue dessert. This Merveilleux gateau adapts that heritage into a modern layer cake with mascarpone cream.

How long do you bake the meringue?
Bake the meringue layers at a low oven temperature, around 195°F to 230°F (90°C to 110°C), for up to 2 hours, until crisp and dry.

Can you make the meringue in advance?
Yes. Bake the meringue layers, then store them tightly wrapped in plastic or an airtight container for several days. Avoid humid days for storage.

How long can you store meringues?
Store meringues, like Pavlova meringue shells, at room temperature for up to 3 weeks, or freeze them for up to 1 month.

Does meringue need to be refrigerated?
No. Meringue does not need to be refrigerated. Store it at room temperature or in a cool place for up to 3 weeks in an airtight container, placing parchment paper between layers.

Love classic cakes? Try these next!

• Individual Merveilleux (French meringue dessert)
• Cake Sans Rival
• Ottolenghi Carrot Cake
• Coconut Dacquoise Cake
• Strawberry Chantilly Cake
• Or browse all the cake recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femmeactuelle.fr. It was originally published on February 22, 2019. The recipe has been revised to include improved content and photos.