Cipriani Style Vanilla Meringue Cake

Updated at: Thu, 17 Aug 2023 03:49:54 GMT

Step 1

Preheat the oven to 180℃. Line a large rectangular baking tray with parchment paper.

Step 2

Beat eggs with sugar until a light and shiny foam is obtained.

Step 3

Gradually fold the dry ingredients into the egg mixture until a uniform mixture is obtained.

Step 4

Spread the mixture on the baking tray until you get an even layer.

Step 5

Bake for about 5-6 minutes until the dough is lightly golden and set. It is recommended not to bake too much so that the biscuit does not dry out and remains very soft.

Step 6

Remove from the oven, leave on the baking paper. Turn the baking paper with the biscuit onto another baking paper and cool (keeps the biscuit moist).

Step 7

In a medium saucepan, heat cream and vanilla until simmering. Meanwhile, in a large bowl, whisk egg yolks and sugar together until they turn a creamy colour.

Step 8

When the cream reaches boiling point, pour the hot liquid over the egg mixture. Do this a little bit at a time while mixing, so that you don't cook the eggs.

Step 9

Return the mixture to the saucepan, and bring to a boil, stirring constantly so the eggs don't scorch on the bottom. If you have a thermometer, bring the batter to 82℃

Step 10

When the mixture comes to a boil and thickens, remove from the heat. Pour into a bowl and cover with clingfilm, pressing it directly onto the surface of cream to prevent skin from forming. Refrigerate until you use it.

Step 11

In a small pot, bring water, sugar and vanilla to a boil. Set aside and keep at a warm temperature.

Step 12

In a large bowl, whip together the vanilla creme anglaise mixture and mascarpone cheese until stiff peaks form. Avoid over-whipping.

Step 13

Carefully separate the genoise biscuit from the parchment paper and place it on a work surface. Cut it into 3 circles that are the same diameter as the ring in which you will assemble the cake. Place an acetate strip inside the ring along the edges.

Step 14

Place a layer of genoise inside the ring and brush it with vanilla syrup.

Step 15

Pour half of the vanilla mascarpone cream on the genoise layer and spread it evenly. Repeat this process with another layer of genoise and the rest of the mascarpone cream. Brush the third layer of genoise with vanilla syrup and place it on top of the mascarpone cream so that the part brushed with syrup is on top of the cream. Refrigerate for at least 7 hours.

Step 16

Whip egg whites with sugar and lemon juice until a thick, glossy and white meringue is obtained and stiff peaks form.

Step 17

Remove the cake from the fridge, remove it from the ring and separate it from the acetate.

Step 18

Place a large amount of meringue on top of the cake and create a kind of generous meringue hill. Spread the rest of the meringue on the cake in the desired shape, making sure to completely wrap the entire cake in meringue.

Step 19

Use a kitchen blowtorch to brown the meringue.

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