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5 from 1 vote

Layered Meringue Cake

A showstopping meringue based dessert perfect for entertaining
Course Baking
Cuisine British
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 292kcal


  • 6 egg whites I used the cartons of egg whites you can buy in the supermarket
  • Pinch of salt
  • 350 g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar

Filling and topping:

  • 400 ml double cream whipped until thick and holds its shape
  • 150 g fresh raspberries
  • Icing sugar to serve


  • Preheat your oven to 180 degrees.
  • Whisk the egg whites with the pinch of salt added to the bowl using a stand mixer, to the soft peak stage.
  • Add the sugar spoonful by spoonful (I used a dessert spoon) and ensure each spoon of sugar has been fully mixed in before adding the next. Keep whisking until your meringue is smooth (not grainy from the sugar) and glossy.
  • Add the cornflour and white wine vinegar and whisk again until combined.
  • On two lined baking trays, draw three circles of 7 inch diameter onto the baking paper, by drawing around a cake tin or similar. Turn the baking paper over so the pencil lines are on the bottom of the paper.
  • For the bottom meringue layer, spoon one third of the meringue onto one of the circles, covering it fully. Use a palette knife to smooth the top and level the meringue.
  • For the second layer, spoon another third of the meringue onto the next circle, leaving a border of one centimetre around the edge, so this layer is slightly smaller than the previous one. Smooth and level once more.
  • For the top layer, use half of the remaining meringue to create the last round meringue, leaving a border of two centimetres around the edge of the circle. Smooth and level again.
  • Put the remaining meringue into a piping bag topped with a star nozzle and pipe decoration on the outside edge and in the centre of the smallest meringue.
  • Turn your oven down to 140 degrees and place the baking trays in the oven. Bake for 50 minutes to an hour, until the meringues are just crisp.
  • Turn the oven off, open the door and leave them to cool in the oven completely.
  • Whip the double cream just before assembly. Pipe the cream onto the bottom layer, place raspberries into the gaps between the cream, then place the next layer on top. Pipe the cream onto that layer, add raspberries, then place the top layer on top. Pipe cream onto the top layer where not decorated, and add raspberries. Dust with icing sugar and serve.


Note: Recipe adapted from this recipe from BBC Food.


Calories: 292kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 45mg | Potassium: 81mg | Sugar: 35g | Vitamin A: 590IU | Vitamin C: 4.2mg | Calcium: 31mg | Iron: 0.1mg