Blueberry Meringue Cake

Delicate as a cloud, elegant, and incredibly beautiful 🥰 I could go on for ages about how wonderful this cake is. Well, do you see this photo? If photos could transmit taste, trust me, you'd drop everything and rush to make it right now 😉 This is a great option if you love meringue rolls but are tired of struggling with their biggest challenge—rolling them up without cracking and falling apart. This dessert is very gentle and ideally should be assembled 1-2 hours before serving. But don't worry, the meringue layers and blueberry filling can be prepared in advance, the mascarpone cream takes 10 minutes to make, and it can also be prepared ahead. And another 15 minutes to assemble your cake and decorate it with berries ☺️ Convinced? Then let's start cooking!

Ingredients
For the meringue layers

• 160g (5.6 oz) egg whites
• 250g (1.1 cups) fine sugar
• 10g (1 tbsp) cornstarch
  

For the filling

• 100g (3.5 oz) frozen or fresh blueberries

• 30g (2 tbsp) sugar

• 10g (1 tbsp) starch

• 250g (1 cup) mascarpone

• 25g (3 tbsp) powdered sugar

• 150g (0.6 cups or ⅔ cup) cream with 30% fat

• Fresh blueberries for decoration

  

Preparation

1. Begin whipping the chilled egg whites at low speed for finer, but more stable bubbles. Whip the whites without sugar to the "beer foam" stage.

   

2. Continue to whip while gradually adding the sugar. It's convenient to follow the scheme of adding 1 tablespoon of sugar every 30 seconds (approximately, no need for a stopwatch). Once all the sugar is in, continue whipping until the meringue becomes stable and the sugar dissolves. At the end, add the cornstarch and gently stir.

   

3. Divide the meringue into three parts. Leave one white, color the second a light lilac, and the third a darker hue (for an Instagram effect, you can leave all three layers white). Put the meringue into pastry bags, cutting the tip (the opening should be about 1.5cm in diameter).

   

4. On parchment, draw circles 16-17 cm (6.3-6.7 inches) in diameter. My baking sheet fits two layers, so I use two sheets and bake three layers simultaneously. Pipe the meringue into the circles, even out with a spatula or silicone scraper. Bake them at 100°C (212°F) for about 1.5-2 hours. It's better to bake longer at a lower temperature to maintain color. The insides will stay soft.

   

5. While the layers are baking, let's prepare the blueberry filling. Mix sugar with starch and coat the blueberries in this mixture.

   

6. Add 20ml (0.68 fl oz or about 1.5 tablespoons) of water to a saucepan, and while stirring constantly, simmer over medium heat until the starch thickens and becomes transparent. Cornstarch is preferred for its clearer finish, but if using potato starch, reduce to 7g (1 tbsp) due to its strength.

   

7. Prepare the cream. Combine mascarpone, cream, and powdered sugar in a bowl, gently mixing with a whisk or mixer on the lowest setting. Be cautious not to overwhip; it should take just a couple of minutes to reach a smooth texture.

   

8. Assembling the cake: Spread a third of the cream on a layer. I prefer a casual application, using a spatula. For a more even spread, use a pastry bag.

   

9. Add half the blueberry filling on the cream, avoiding the edges. Cover with the next layer and repeat.

   

10. On the third top layer, apply only cream and decorate with blueberries.

    

Let the cake sit in the fridge for a bit, and then serve your guests (or just yourself, no judgment, 100% understanding 😜)