; Print

French Meringue Cake Merveilleux

Sliced French Meringue Cake Merveilleux with a cup and spoons on background

5 from 8 reviews

Enjoy this delicious, crowd-pleasing French meringue cake Merveilleux by sandwiching two crispy meringues with a luscious coffee whipped cream. The dessert covered with dark chocolate shavings is absolutely decadent and worth every bite!

Ingredients

Scale

For the meringue:

  • 1/2 cup + 1/2 tablespoon (130 g) egg whites (see note #1)
  • 1/2 cup + 1 1/2 tablespoons (130 g) granulated sugar
  • 1 cup + 2 teaspoons (130 g) powdered (icing) sugar
  • 1 pinch of salt

For the coffee whipped cream:

  • 2 cups + 2 tablespoons (500 ml) whipping cream
  • 3 1/2 oz (100 g) mascarpone
  • 2 tablespoons (30 g) granulated sugar
  • 5 teaspoons (10 g) powdered instant coffee

For the decoration:

* If needed, please refer to Baking Conversion Charts.

** Don’t you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

 

 

Instructions

  1. Preheat oven to 210 degrees F/100 C.
  2. To make the meringue, 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 the parchment paper. Turn them over and place them on two baking sheets. In a bowl, beat egg whites with an electric or stand mixer, gradually adding granulated sugar and a good pinch of salt until egg whites form stiff glossy peaks. Add the sifted powdered (icing) sugar and gently mix with a rubber spatula.
  3. 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 the circles. Bake for about 2 hours. Let the meringue disks cool and keep them dry.
  4. To make the coffee whipped cream, whisk all the ingredients of the cream to obtain the texture of a firm whipped cream. Take a pastry bag and cut it about 1 cm from the end (or use Ateco plain pastry tip 809). Place the cream in the bag.
  5. To assemble the cake, pipe the coffee whipped cream in a spiral on the first meringue disk. Place the second meringue disk top-down, spread a thin layer of the whipped cream. Smooth the surface evenly with a bent spatula: mask and smooth the sides of the cake. Push the cream making balls over the entire surface of the cake.
  6. Make chocolate shavings by scraping the back of a dark chocolate bar, using a vegetable peeler or a knife. Cover the surface and sides of the cake with chocolate shavings and sprinkle the cake all over with powdered (icing) sugar and cocoa powder. Refrigerate the dessert for at least 4 hours before serving.

Notes

  1. 130 g egg whites approximately equal four fresh egg whites from large size chicken eggs.
  2. Make meringue discs one day in advance if you prefer.
  3. Whisk cold whipping cream in a chilled bowl (put the bowl in the freezer for 15 minutes before whipping).
  4. Assemble the cake and serve it on the same day: whipped cream combined with mascarpone has some tendency to "dry out."

Nutrition

Keywords: cake merveilleux, French meringue cake, aux merveilleux de fred, le merveilleux, merveilleux de fred, meringue layer cake

FREE

BAKING ESSENTIALS CHECKLIST

DOWNLOAD

Sign up and get a list of the necessary baking tools and ingredients