Meringue Cream Cake

Kirsten Tibballs

Cook Time 2 hours

Servings 1 cake


Meringue Discs
90g corn starch
400g icing (confectioners’) sugar
330g egg whites
Pinch of cream of tartar
400g caster sugar
200g desiccated coconut


Whipped Cream Filling
600g Bulla Whipping Cream
60g caster sugar
1 teaspoon vanilla bean paste
12 passionfruit or 2 tins of passionfruit pulp


Preheat oven to 115°C.

On a piece of baking paper, mark out 3 x 18cm discs and place them on a tray. Sift cornflour and icing sugar together. Using a mixer, whisk the egg whites with the cream of tartar. Once it reaches a medium to firm peak, gradually add in the caster sugar, then continue whisking to enable the sugar to dissolve. Remove from the mixer. Fold through the sieved dry ingredients and the coconut. Divide the mixture in three equal portions and place onto the prepared templates (use the back of a spoon to spread the meringue out). Place in the oven at 115°C for approximately 70 minutes or until the meringue is crunchy (depending on your oven the discs may require an additional 10 minutes).

For the whipped cream, place the cream, sugar and vanilla in a bowl and whisk until a firm consistency is achieved.

To assemble – Spread a layer of the whipped cream filling on top of the meringue that has been placed on your presentation plate. Drizzle with passionfruit juice.

Repeat with the remaining two meringue discs. Place the remaining cream on top and garnish with passionfruit.


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