Cipriani Vanilla Meringue Cake
Cipriani Vanilla Meringue Cake is a light, airy dessert featuring layers of delicate meringue and rich vanilla cream. Its sweet, melt-in-your-mouth texture makes it an elegant choice for special occasions, offering a delightful balance of flavors and a stunning presentation.
Ingredients
Cake Ingredients:
- 2 cups 240g Cake Flour
- 1 1/4 cups 250g Sugar
- 8 tbsp. 113g Butter
- 3/4 cup 180ml Milk
- 2 Eggs
- 2 Egg Whites
- 2 tsp. Baking Powder
- 1 Vanilla Bean or 1 tsp. Vanilla Extract
Meringue Ingredients:
- 1 1/3 cups 267g Sugar
- 2/3 cup 160ml Water
- 5 Egg Whites
- 1 tsp. Vinegar
- 1/4 cup Lemon Juice
Frosting Ingredients:
- 6 oz. 170g Mascarpone Cheese
- 3/4 cup 180ml Heavy Whipping Cream
- 2 Egg Yolks
- 3/4 cup 90g Confectioners’ Sugar
- 1 Vanilla Bean or 1 tsp. Vanilla Extract
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix until combined.
- In another bowl, whisk together the flour, baking powder, and vanilla. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Meringue:
- In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, then bring to a boil. Cook without stirring until it reaches the soft ball stage (238°F/114°C).
- While the syrup is cooking, beat the egg whites with vinegar until soft peaks form. Slowly drizzle in the hot syrup while continuing to beat until stiff peaks form and the mixture is glossy.
Prepare the Frosting:
- In a bowl, beat together the mascarpone cheese, heavy whipping cream, egg yolks, confectioners’ sugar, and vanilla until smooth and slightly thickened.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting over the top, then add the second cake layer. Top with more frosting and then pipe or spread the meringue over the entire cake.
- Use a kitchen torch to lightly brown the meringue, if desired.
Serve:
- Slice and enjoy your delicious Cipriani Vanilla Meringue Cake!
Notes
This cake is best served on the day it is assembled to maintain the crispness of the meringue. If you need to prepare it ahead of time, store the meringue discs in an airtight container at room temperature and assemble the cake just before serving.