An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Fresh Berry Meringue Cake
NUTRITION · PER SERVING105M COOK
CAL 27%·PRO 10%
CARBS 82G60% OF CAL
5G FIBER16G OTHER60G TOTAL SUGAR
FAT 23G38% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer cake with mixed berries, jam filling, and meringue topping. A special occasion dessert that's fresh, elegant, and not overly sweet.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 layer cake (1/2-1 inch / 1.2-2.4 cm thick to fit an 8 or 9 inch cake pan).
- 1-1½ cups strawberries (cubed or sliced) ((250 grams))
- 1¼ cups raspberries ((150 grams))
- ¾-1 cup blueberries ((150-190 grams))
- 2 tablespoons brown sugar (packed)
- 2 tablespoons granulated sugar (more or less depending on how sweet the berries are)
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1-2 teaspoons cornstarch
- 3 large egg whites (room temperature)*
- ¼ teaspoon cream of tartar (or white vinegar)
- 4 tablespoons caster/fruit/fine sugar
At a glance
PER SERVING · TIME 105M
CAL 27%·PRO 10%
CARBS 82G60% OF CAL
5G FIBER16G OTHER60G TOTAL SUGAR
FAT 23G38% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 241mg
- Total sugar
- 60g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 43mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.