Easter meringue cake with strawberries and chocolate
- Gluten Free
- Energy Kcal 1158
- Carbohydrates g 185.5
- of which sugars g 185.5
- Protein g 17.3
- Fats g 38.6
- of which saturated fat g 22.02
- Fiber g 2.7
- Cholesterol mg 99
- Sodium mg 226
- Difficulty: Difficult
- Prep time: 40 min
- Cook time: 3 h
- Serving: 8
- Cost: Low
PRESENTATION
When it comes to Easter in Italy, the meringata pasquale is something that really stands out. Really, it’s a showstopper. Picture layers of crispy meringue with creamy strawberry filling, and there are chocolate chips for a melty surprise. This isn’t just any dessert—it’s a meringata pasquale shaped like an Easter egg, which is perfect for the holiday. Italians love using meringue and fruit cream for big celebrations, so this kind of meringata con fragole fits right in. The meringue stays light and almost melts when you bite in. And the strawberries? They offer a tangy note, while the chocolate chips bring richness. It’s just a wonderful mix of crunchy and soft textures.
People often play around with this meringata al cioccolato. They change up the shapes for birthdays or other special occasions but keep the classic flavor mix that makes it memorable. You can find a torta meringata like this in bakeries all over Italy during Easter, and honestly, it's the kind of dessert people talk about long after the holiday has passed. Plus, it’s so versatile. Really, it pairs well with various additions, whether you're keeping it simple with just the sweet strawberry cream or dressing it up with extra chocolate. The meringue holds its shape beautifully, allowing for creative decoration—think fresh berries, a dusting of powdered sugar, or even whipped cream for added flair. It’s one of those dolce pasquale recipes that look impressive yet feel homey. Whether you call it a meringata fatta in casa, a dolce con fragole e cioccolato, or just a special treat, it’s all about bringing a bit of joy and elegance to the table. This dessert? It’s not only a feast for the taste buds but also a delight for the eyes, making it a perfect centerpiece for any festive gathering.
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INGREDIENTS
- Ingredients for the meringue
- Egg whites 1 cup (250 g) - at room temperature
- Sugar 1 ¼ cup (250 g)
- Powdered sugar 2.1 cups (250 g)
- Cream of tartar ⅓ tsp (1.5 g)
- for the strawberry cream
- Strawberries 4 cups (600 g)
- Fresh liquid cream 2.1 cups (500 ml)
- Condensed milk ¾ cup (200 ml)
- Dark chocolate chips 3.5 oz (100 g)
- Gelatin in sheets 0.5 oz (16 g)
- for garnishing
- Dark chocolate chips 1 ½ tbsp (20 g)
- Strawberries to taste
How to prepare Easter meringue cake with strawberries and chocolate
To make the Easter meringue cake with strawberries and chocolate, draw an egg-shaped outline on 3 sheets of parchment paper with a pencil measuring about 11 inches in the longest part and 8 inches in the narrowest part 1. Grease 3 baking trays that can hold it and adhere the parchment paper with the drawing facing the trays themselves. In a small bowl, place the granulated sugar, powdered sugar, and cream of tartar 2. Separate the yolks from the egg whites 3;
and beat the latter at medium speed with a stand mixer or beaters, and when they start to turn white, slowly add the sugars in a shower 4 continue until the mixture becomes well stiff and structured 5. Transfer the mixture to a piping bag with a plain nozzle of diameter 0.4 inches 6
and squeeze the meringue onto a tray following the egg outline in a concentric manner (like forming a spiral) until the entire outline is filled 7. Also form the other two outlines, keeping in mind that one of the three can be further decorated with embroidery and decorative designs 8 because it will be the final “lid” of the cake. With the leftover mixture, form small meringues on another baking tray lined with parchment paper 9. Bake all the meringues in a static oven at 212°F for about two and a half hours; be careful not to let the meringues color (otherwise lower the temperature to 176°F). Occasionally open the oven door to let out the moisture that forms during baking, and when the meringues are cooked, turn off the oven and let them cool inside with the door ajar (you can wedge a wooden spoon in the opening to keep the oven slightly open).
Meanwhile, prepare the cream: wash and cut the strawberries into pieces, place them in a pan 10 over very low heat and let them soften until they are mushy, then blend them in a mixer 11 until you get a sauce 12 and let it cool.
Soak the gelatin in very cold water for 10 minutes 13 or until it has softened. Pour the condensed milk into a small saucepan 14, heat it, and when it is very hot, turn off the heat and add the softened, drained, and squeezed gelatin 15; stir to dissolve it.
Let the mixture cool and then incorporate it into the blended strawberries 16, mix with a whisk to combine the cream 17, cover with plastic wrap, and place in the refrigerator to cool. Whip the cream with a mixer 18
then when the strawberry and condensed milk mixture is cold, add it to the cream, mixing gently from top to bottom with a spatula 19, add the chocolate chips (20-21), then put everything in the refrigerator covered with plastic wrap.
When the meringues are cooked (white and crispy), remove them from the oven, let them cool, and then transfer one to a serving plate. Transfer the cream into a piping bag with a plain nozzle with a diameter of 0.4 inches. Fill the first layer with half of the strawberry cream 22, crumble half of the meringues over it (23-24), and cover with the other meringue outline. Fill that one in the same way,
cover with the decorated meringue and finish by squeezing some tufts of cream 25, which you will decorate with chocolate chips in the center 26. Finally, garnish the Easter meringue cake with strawberries and chocolate with some strawberries 27 and keep it in the fridge until serving time.