Cake, meringue “Heart”

Cake, meringue “Heart”

Cake, meringue "Heart"


Eggs – 4 pcs.
Sugar – 1 cup
Powdered sugar – ¼ cup
Cream of tartar – ¼ tsp..
Whipped Cream – 1.5 cup
Cream cheese, softened – 115 g
White chocolate – 85 g
Canned raspberries – 600g
Fresh strawberries – 2 cups
Fresh mint sprigs if desired


Preheat oven to 140 degrees. Take a baking dish with a diameter of about 25 cm and put into it the parchment paper.

To prepare the meringue, beat egg whites and cream of tartar until foamy with an electric mixer. Add 1 tablespoon of granulated sugar and beat for about 6 minutes until glossy appearance.

Place the meringue in a baking dish and form the shell of the heart, inside should be empty.

Bake the meringues for 45-50 minutes or until the heart is dry to the touch. Turn off the heat, let it be placed in the closed oven for 1 hour.

Cool completely within 10 minutes. Meanwhile, whip the cream with an electric mixer at high speed. In other cup whip cream cheese and powdered sugar at medium speed. Melt the white chocolate and combine with cream cheese, whisk until smooth. Mix with whipped cream.

Carefully separate the heart from the parchment paper, place it on a dish. Spread the mixture evenly in the shell of meringue. Cover the heart of the cap and place in refrigerator for at least 2 hours.

Mix canned raspberries and strawberries. Garnish with 1.5 cups of mixture ready heart. Plug a sprig of mint. The remaining mixture of berries Transfer to a bowl and serve separately.

Bon Appetit

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