Italian Homemade Meringata

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This Italian homemade meringata is a popular Italian dessert served for special occasions from birthdays to anniversaries!

Prep Time1

Cook Time3

Resting Time and Freezing Time7

Total Time11

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 248kcal

Author: Rosemary Molloy

Ingredients

3 large egg whites (room temperature)
¾ cup granulated sugar (fine sugar is best to use)
½ teaspoon cream of tartar or 1 teaspoon of lemon juice
1 pinch salt

FOR THE CREAM FILLING

1½ cups whole/heavy cream
2 tablespoons powdered sugar

EXTRAS

1-2 cups assorted berries

US Customary - Metric

Instructions

Pre-heat oven to 200°F (95°C), line one or two cookie sheets with parchment paper. On one baking sheet, draw a circle the same size as the bottom of a 8 or 9 inch round cake pan.
In a medium bowl beat egg whites, cream of tartar and salt until soft peaks appear, add the sugar very slowly one tablespoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar.
Spread the meringue evenly on the circle, I made mine about ¼ inch thick. The remaining meringue place in one or two piping bags with your choice of tips and make stars. Bake the meringue for 90 minutes, place a wooden spoon handle in the door and continue to bake for 1- 1½ hours. Turn the oven off and let the meringue cool in the oven for 5-6 hour or overnight.
In a large bowl whip the cream until soft peaks form then add the sugar and beat until firm.
Place the meringue circle on the bottom of the springform pan, make two layers, starting with sliced berries, then ⅓ of the cream filling evenly spread on top, then meringue kisses and again another layer of the same. Decorate the top of the cake with the remaining cream, (I used a star tip and added star meringues and fresh berries. Place in the freezer for 2-3 hours. Let sit 30-45 in the fridge before serving. Enjoy!

Notes

How to store a Meringata cake

Store leftover meringata dessert in the refrigerator for up to 2-3 days. Any more than that and the meringue will get soggy and collapse.

Can I freeze meringata?

Yes. If you would like to make this advance, you can leave it in the freezer for up to 4 days before removing it to the fridge for a few hours to soften. If I freeze it for more than a few hours, I would wait to add the final layer of cream and fresh berries until right before serving.

Nutrition