Mascarpone Meringue Cake

 Mascarpone Meringue Cake via Sweetapolita

A cake without any cake — now that’s some serious fun. This has got to be the most unusual cake I’ve ever made, but, please, if you love me . . . or if you’ve ever loved me . . . or if you think you could love me, please go make this recipe. Make it; eat it; share it; or just eat it all alone in the closet and don’t tell a soul. Whatever you do — please try this. Dramatic? Well, yes, I’ve been accused of such, but a liar? Not as far as I know, so trust me on this one. Grant and my father-in-law each ate some today and both claimed that this is a new favourite, and that it’s now, brace yourself, in their top 10 desserts of all time. I have to agree with them, because it’s simply that good; strange and unique, but out-of-this-galaxy good.

Mascarpone Meringue Cake via Sweetapolita

I was yearning to try something totally different than a classic, or even not-so-classic, layer cake — I wanted to put a toe or two outside my comfort zone, and this was a great way to go. I am a meringue lover, no question, and I love it in every form: freshly whipped, piped and baked, fluffed into buttercream, piled high and browned on pretty much any pie, and well, now as cake layers. For those of you who haven’t experienced the simple delightfulness of baked meringue, it tastes sweet and light, and becomes airy, crispy, and biscuit-like, but completely and utterly melts in your mouth.

As a cake layer in this dessert, you get 3 layers of this amazing taste and texture, sandwiching the fluffiest, creamiest, and most flavourful mascarpone/whipped cream/Creme de Cacao filling, and then, oh, and then, layers of rich, dark, truffle-textured chocolate ganache swirled in between it all. How could a dessert not be decadent with 2 cups of mascarpone? If you’re not familiar with it, mascarpone is an Italian triple-cream cheese that you can buy here in Canada in small containers, usually alongside the ricotta cheese. It is quite costly, though, but it’s richness and flavour are worth the price, in my opinion (if you’ve eaten Tiramisu, you’ve likely had mascarpone.). How did this cake come to be? Well, I came across a recipe from celebrated Canadian chef, Lucy Waverman, with this combination of ingredients, but structured as a rectangular dessert with paper thin layers. It was a recipe in the LCBO (Liquor Control Board of Ontario) Food & Drink magazine from Holiday 1999 — a total hidden gem for recipes. Love it. Who knew going to the liquor store could inspire so many great desserts?

Mascarpone Meringue Cake via Sweetapolita

I just couldn’t resist building it layer-cake-style. For such a quirky and almost messy looking dessert, I love how clean it serves. Sounds funny, but it brought me a tremendous amount of joy to cut into it and see how easily it slices, and then how dry it leaves the doily. That may sound odd, but these things do matter to me, particularly when serving a dessert at a dinner table full of guests. I find people pay some serious attention to the unveiling of the inside of a dessert. It’s a funny observation, but I really have noticed this, so how something serves is all part of the appeal for me.

Mascarpone Meringue Cake via Sweetapolita

“Who me?  True, I do have ganache on my chin, but no, I have no idea how it got there.”


Something tells me that this is her celebratory “Woohoo! My mama’s a baking blogger!” giggle.

I mentioned in my last post that I’m cutting out the sugar for a bit, to prepare for bikini season, and of course to stay as healthy as possible, but after taking a test bite of this cake, I literally gave up dinner so I could eat the rest of the piece. A fact that I’m not sure I’m proud of, and I know I’m no role-model, but truthfully, it was completely worth it — this cake is like nothing I’ve ever eaten. Even though it’s far from German, I find it reminiscent of the cakes we used to serve at the authentic German bakery I used to work at when I was a teenager — the bakery that I hold personally responsible for my obsession with cake.

Mascarpone Meringue Cake via Sweetapolita

I hope you fall in love with this cake too, and what a fun change for Easter dinner, flourless Passover dessert, or even just for a unique option for anytime at all.

Have a wonderful weekend!

Mascarpone Meringue Cake


    For the Meringue Layers:
  • 12 egg whites (360 g), room temperature
  • 2-1/2 cups (500 g) granulated sugar
  • pinch salt
  • For the Ganache:
  • 18 oz (510 g) bittersweet chocolate, chopped
  • 2 cups (480 ml) heavy cream
  • For the Mascarpone Cream Filling
  • 1 cup (240 ml) whipping cream (35%)
  • 2 tablespoons (30 g) granulated sugar
  • 1/2 cup (120 ml) Creme de Cacao (or other chocolate flavoured clear liqueur)
  • 2 cups (500 g) softened mascarpone cheese


    For the Meringue Layers:
  1. Preheat oven to 250°F and line 3 baking sheets with parchment paper. Using an 8-inch round cake pan, trace three circles onto the parchment.
  2. Wipe the bowl of an electric mixer with paper towel and some vinegar or lemon juice, to eliminate grease. Using whisk attachment, beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks.
  3. Using a small offset palette knife, spread an even layer (apprx 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. Then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take quite a bit longer to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them. Remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. If you can only fit 2 baking sheets in your oven at once, you can bake the third one afterwards.
  4. For the Ganache:
  5. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat and bring just to a boil (watching very carefully).When the cream has come to a boil, swiftly remove from heat and pour over the chopped chocolate. Let sit for 1 minute and then whisk until smooth.
  6. Allow it to cool until thick enough to spread, but loose enough that it will spread easily. To thicken, cover and place in refrigerator. To loosen chilled ganache, you can microwave in 15 second intervals, stirring after each one, or place in double boiler for a few moments.
  7. For the Mascarpone Cream Filling:
  8. In cold stainless steel mixing bowl and using the whisk attachment, whip the whipping cream with the sugar until thick. Add Creme de Cacao and whip again until it holds its shape. Place mascarpone cheese in a medium bowl, and fold in the whipped cream mixture.
  9. Assembly of Mascarpone Meringue Cake:
  10. Place first meringue layer on doily or cake round. With a small offset palette knife, spread 1/3 of mascarpone cream filling over layer. With a clean small offset palette knife, spread 1/3 of your ganache over cream.
  11. Repeat using remaining layers, finishing with ganache.
  12. Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding motion.
  13. This cake is best eaten within 1-2 days of being made.

[Recipe adapted from Milliennium LCBO Food & Drink Magazine Holiday 1999, by Lucy Waverman]

Good luck & enjoy!


Share the Sweetness!


  1. says

    Oh my, I am having a serious sugar high and I haven’t even had one bite of this cake. As soon as I get my carbs in balance I’m going to throw them for a loop with this lovely confection.

  2. says

    Rosie! You’re so clever, this looks amazing and just adorable! The pictures with your daughter in them are absolutely precious, love!

  3. says

    I am enchanted with it just by looking. I can just imagine the textures. And what luxurious and sinful ingredients! I dont know how your ideas come to you Rosie, but keep them coming! This is amazing!

  4. naturedog says

    I don’t think it’s an unusual combination. It looks absolutely heavenly and glorious, very european (and more sugar than I consume in a month. haha.). But I sure would prefer if you made it for me rather than tackle it myself. Where did you say you’re located? best wishes.

    • says

      Oh, Mia, I’m so sorry that I actually cannot recall where I got it! I have no idea how I could forget that, but I do. I’ll blame lack of sleep ;) If it comes to me, I’ll get back to you. Thanks for the kind words about the cake!

  5. Judy says

    I’ve been thinking non-stop about dacquoise but layers of meringue and mascarpone will do just fine! A beautiful, timely post for me as I am thinking crunchy and custardy layers for my next bake-up.

    A beautiful blog and beautiful family! Will keep following your sweet exploits.

    You blog is layer cake heaven.

  6. says

    Once again you have knocked another cake *out of the park* The photos alone tell the beautiful story but your write-up is the perfectly scripted final touch.

    I love the LCBO magazines! Love your chocolate coloured cake plate and your precious little girl…no words!

  7. says

    Wow. Good thing (for my own waistline!) that my hubs hates meringue as much as I love it.

    This looks amazing!! What an awesome idea – thanks for sharing it!!

  8. says

    OMG! What a brilliant idea!! My gluten allergic friend will surely thank you for this recipe! Will surely give it a try one of these days. Thanks for sharing!

  9. says

    Ok, Sweetie, this posting of incredible, mouth-watering, eye candy cakes and their recipes before lunch has just got to stop! LOL I’ll be dreaming about this cake ALL.DAY.LONG. (Not that that’s really such a terrible thing! LOL) Kudos on another great job.

  10. k8ebelle says

    Love this cake and L-O-V-E this blog! I’m making your Ooey Gooey Taffy Tarts this weekend for my dad’s bday. Thanks for such a creative and interesting and TASTY blog!

  11. says

    Another gorgeous creation! My grandmother used to make meringue cookies when I was a kid and I still love making and eating them to this day. I’ll have to up the ante and make a “cake” next time.

  12. says

    This is absolutely surreal in a fantastic way. I’m so glad to hear that there are others out there who get excited about cakes that serve nicely. That doily is pristine! I used to do wedding cakes and I always made sure that serving would go as smoothly as the eating!

  13. says

    I love the rich, heavy, deep, dark chocolate with the light and airy meringue! They complement each other perfectly! Gorgeous too!

  14. Kitty says

    Rosie, I ended up making this cake. Let me tell you, i don’t know what you do but you are magical to make it look that neat. Mine looks like a train wreck but you’re right, it’s just about the most delicious thing ever ! Thanks for encouraging me to make this and taste a piece of heaven. :)

  15. Judy says

    Hi Rosie,

    I am so excited about this cake and I can’t wait to make it. I love that it has a ‘messy look’ even if yours is gorgeously neat despite your assertions of it being messy.

    Creme de Cacao is a liquer so it is alcoholic, right? Can I substitute the Creme de Cacao with something else as I’m not sure if I can get this kind of thing in my part of the world. It sounds very gourmet and I’m not sure if I can get the substitute you have suggested.

    Your work is so beautiful…your blog is like dessert heaven. I could look at it all day long.


    • says

      Hi Judy! Thanks so much for the sweet words! Creme de Cacao is a clear, chocolate-flavoured liqueur (also used in things like Chocolate Martinis, etc). If you don’t have anything like that (can be any brand), you can omit it altogether. Hope this helps!


      The nearest product to Creme de Cacao in flavor is the Alcohol called Bailey’s.
      Even vanilla has alcohol. Or you could use almond flavoring which would go good.
      Making this dessert is like making Pavlova, a Russian close specialty. I haven’t tried this cake, but I will soon. A dark chocolate treat is Hawaiian Lava
      Volcano tarts in 4-inch ramikins with a dab of whipped cream. It comes out like
      the old pudding cake recipe.

  16. says

    Hi there! First, let me say, your blog is amazing. The fact that you are so willing to share your recipes and how-tos is not only generous, but extremely kind. Not many people with your talent will go the lengths you have to educate and instruct and, what’s more, for free. You are much appreciated–Thank you :)

    Second, I had a heck of a time making the meringue. My package of pasteurized egg whites says that because they have been pasteurized, they aren’t recommended for making meringues. Hmm? I beat those suckers for over a half hour with my hand mixer and got nowhere. I did end up pouring them onto a pan and baking them up and will probably try a deconstructed version of this as the “meringue” is now in pieces, but I still have high hopes. Thank you again, I’m no culinary genius, but I can’t wait to try everything you’ve posted! (all in good time!)

    • says

      Thanks so much for the sweet words about my work and blog–I really appreciate that. :)

      Well, the meringue thing is tricky. See, some chefs say that using liquid egg whites (in the carton) will not whip up the most stable of meringue, because they’ve been pasteurized, which essentially comes close to cooking them, resulting in less likelihood that they’ll whip up the way egg whites from the egg would. I use Naturegg brand, and they are 100% pure egg whites, as where some cartons are not. Humidity and even the slightest trace of grease also have a lot to do with the success of beating meringue, so it can get touchy. I do have luck with the Naturegg, but perhaps I’ll do an experiment for the blog and talk more about this, because I’m sure many have the same issue. I’ll do this as my next post, so check back–let’s get to the bottom of it!

  17. says

    This is going to make Passover bearable for me. It’s so beautiful I want to make it right now but I will be patient. I plan to toss some cocoa nibs into the meringue for texture contrast and because I love the bitter crunch. I’ll let you know how it turns out!

  18. Sarah says

    I bookmarked this recipe immediately specifically to use for today (Passover dinner with the husband’s family… and I–the non-Jew–was assigned dessert.) Only I had issues with the meringue. It was nice and crunchy on the outside but ‘wet’ inside. And not just springy, but gooey. I baked it for the allotted 100 minutes and then left it in the oven for another 30 after I shut it off. Does it need more baking time or is this the way it’s supposed to be?

    Thank you for such a beautiful and inspiring blog. I’m going off sugar starting tomorrow for 30 days, so I’ll be living vicariously through your recipes. : )

    • says

      Hi Sarah! Thanks so much for the note. You know, the meringue should be baked dry and crisp, biscuit-like. I’m sorry to hear it was still gooey inside for you. I found the 100 minutes plus the 30 in the oven worked here, but it’s possible that there was some humidity in your kitchen? When that happens to me, it can take longer, as well as different ovens baking differently. Either way, I will make a note on the recipe that it may take longer–as long as they’re not turning brown, you can bake them for much longer, just to be sure. Even up to another hour, as long as they’re super dry and not brown. Hope this helps!

      • Sarah says

        It has been super rainy here in the New York region lately and thus very humid. Regardless, I cooked those babies for another 30 minutes and let them rest for an additional 30. The results were *AMAZING*! Even though there were multiple desserts ready to serve 15 people, each person had some of the mascarpone meringue cake. I made one little tweak (left out the liquor and added some nutella to the mascarpone before adding the whipped cream) since I didn’t have the liquor on hand. Next time I’ll have to buy some. Though I have several of your gorgeous creations on my to do list.

        • says

          That’s great to hear, Sarah! Thanks so much for letting me know–I was curious! Just wondering, did you rebake the same ones with success, or did you start over and bake for 30 min longer?

          • Sarah says

            Same meringues. I was serving that evening and didn’t have time to start from scratch.

        • Annie says

          @Sarah: do you remember roughly how much Nutella you used in place of the Creme de Cacao? Sounds HEAVENLY!

          • Sarah says

            I used about 1/3 of a cup to start (plus a spoonful for my mouth) and then added a bit more after tasting. (Followed by another spoonful for the mouth.) It was amazing!

          • Annie says

            Yes, I believe the mouth spoonfuls are essential for quality control. I mean, you wouldn’t want to use POISONED Nutella, right? Exactly.

            Thanks for the amounts! It’s hard for me to get my hands on Creme de Cacao but Nutella is a huge staple around here… can’t wait to try it!

  19. Heidi says

    Drooling, I’m drooling…. I’ve carefully read through your instructions and plan to tackle this weekend. I have a few questions. 1) If I want to make the meringue the night before, should I cover/seal once they have cooled? 2) I’m in the US; can I use heavy cream for whipping cream? 3) I’m thinking of making this in my set of 4, 4.5″ cake pans – any advice? Very excited! Thank you so much for sharing!

    • says

      Hi Heidi!
      Thanks so much! I hope I can help with your questions!
      1. You can cover the meringues gently, but you will likely be just fine to leave them uncovered. Once baked, they’re pretty forgiving. They last for days and taste amazing seemingly forever!
      2. Yes, as long as your cream is around 35% fat, it should whip up nicely.
      3. I wouldn’t recommend baking them in the cake pans themselves, but if you want to do four 4.5″ size rounds, I suggest using the cake pan to trace the 4 circles onto parchment, then spread the meringue inside those circles once parchment is on the baking sheet. Do you know what I mean?
      Good luck, and let me know how it goes!

      • Heidi says

        Ugh – of course, don’t know what I was thinking – I won’t make the meringues in the pan. I just plan on making a mini version. (Should have ommited that last question). Thank you so much for your response!

      • Heidi says

        Rosie, Thank you for all your tips and assurance. I ended up being able to make 3 cakes; two layers each (plenty high), about 6″ across. They looked and tasted amazing. I think next time I would make sure the marscapone was at room temperature. I had to really make sure that there weren’t any cold lumps when I mixed with the cream. Anxious to tackle another cake from your blog!

  20. says

    I made this last night (well, I made the meringue last night and the rest late afternoon) for a bake swap with some friends. It was absolutely amazing. However, the genius I am I spooned the mascarpone mixer of each of the rounds and then transferred. I have a problem with portions and end up either putting too much on the top or took much on the bottom so I thought this would be the perfect solution to making sure all layers were even. Mistake. The meringue’s are too frail to have that weight on them and then moved so the cracked…and my cake slowly melted in to 3 separate pieces.

    But with the time spent I decided it was going with me even if it looked like a giant mess. Glad I did too – it was a hit, and amazing hit.

    Oh – and I used Kahlua instead of the chocolate liqueur (not because I originally thought this was a good idea, but because I read the recipe wrong). It was a good compliment to the ganache.

    So – thank you for sharing the recipe. I can’t wait to make it again…I’m thinking small individual cakes next time. ;)

  21. says

    I perfectly understand you on this post, cos I’ve baked this cake twice and it’s the most amazing, delicious, gorgeous, fantastic cake ever!!!! I was soooooooooooooo surprised the very first time!!!!! I had had the recipe on a chocolate book and never payed much attention, but on my husband’s last birthday party, on an attempt to make something different I decided to make a try. Wow!!!! That was one of my best tries!!!!!! Everybody just loved it and congratulated me saying it tasted like fine cakes on fine french patisseries!!!! Hahahahahaha.
    On my book the cake is called paulova. It’s a bit different. The meringue includes ground almonds (or hazelnuts), which makes it more similar to a macaron. Superb! And the filling combines both, mascarpone and chocolate in the same mixture. Chocolate, mascarpone and cream.
    Next time I’ll try your recipe with the two fillings.
    Can’t wait to find the moment!!!!!!!

  22. says

    oh dear heaven above. i made this last night for a combo birthday celebration for me and my mother in law. this dessert was without a doubt my favorite dessert that i have ever had/made. i actually dreamed about it last night, oh wait, that wasnt a dream. i was awake and watching the clock, trying to wait patiently until 7:30am when my husband left for work so that i could break back into that cake! you see, i have an 11 week old right now and i might have invested in several weight loss programs and tools that havent actually been used yet……. and i need to fail my diet miserably and in private without any witnesses to my cake eating!!! this cake is my demise. for reals.

    • says

      oh, and i left out the creme de cacoa in the mascarpone filling and added coffee instead. oh, and, with the meringue, i added 2 cups sugar and 1/2 cup of brown sugar. i like a little brown sugar in baked meringue.

  23. Lucy says

    Such a cool recipe — One question though: When I baked my meringues, they puffed up a LOT and were almost hollow in the middle. The whole thing, when stacked, was over 8 inches tall! Do you have any advice/insight as to why the meringues would do this? In your pictures it looks as if they are solid for the most part, and much more compact…

    …Even so, my family was very please with the result!
    Thanks for your great recipes and beautiful pictures to go along with them!

  24. says

    my mother-in-law makes this with fruit and whipped cream, but this looks like it is to die for. we will have to tackle it soon. thanks.

  25. Jennifer Scott says

    We made these at a lovely little bakery/coffee shop I worked at before I found out I have Celiac’s. We didn’t use mascarpone though, that sounds delightful.

    They were called U.F.O.s.
    Unidentified Fattening Objects

    What a lovely site you have. I have to vote for Italian Meringue buttercream as my personal favorite though. : ) Brought me back to my cooking school days and the discussions of what was the best icing. Thanks for that!

  26. Sheila says

    Hi Rosie,

    Thanks for this great recipe! Ive got a the ingredients on hand and i just have to wait for a free day to make it!
    Ive got a question though. When you say the meringue needs to be crisp and biscuit like, do you mean just on the outside or all the way through? Its very humid here in Singapore and my oven is wacky (it never follows the stipulated timings). And does the mascarpone get absorbed by the meringue after chilling? Thanks Rosie!

    • raissah says

      hi you’re from singapore? have u tried making? i’m from singapore too and ive been baking for 2 and a half hours now.. browning but not crispy like biscuit. so sad.

  27. says

    Your site has inspired me to get all the right cake-baking equipment. I want my creations, based on your recipes, to turn out just like the pictures! Don’t know if it will happen, but I’m so inspired to try! Thanks for every cake!

  28. Loryn says

    I made this cake for a family get together. Everyone loved it! Especially my one cousin who ate the remainder of it in hiding!! He told his girlfriend he would save her a piece but ended up eating it :) I’ll definitely make this over and over!

  29. raissah says

    ijust stumbled across this blog and its amazing!
    i hope you can answer some of my questions!

    ive been baking it for 2 hours now, and it has turn brown (i rotated it every 20 min as mentioned) but its still very soft in the middle. its not as hard and crispy and im worried that any longer will be VERY brown. in fact, its like digestive-biscuit-kindofbrown. is it due to the country im living in? I’m living in Singapore so our humidity is 70% here. Is there any way that it can get any more harder than this? Please help! This is the second time we’re making and I’m sad it didnt really work out :(

  30. says

    Wow! This gorgeous cake reminds me of the chocolate mousse cake my mother makes me for my birthday (with layers of chocolate meringue in between)…I’m sending her this for next time! Thanks for a gorgeous recipe!

  31. Maissa says

    Long time reader and admirer of your blog. I’ve made half a dozen of your recipes (to be honest you’re who I turn to when I need a stunning cake recipe that I know will turn out, taste delicious, and have a perfect balance of texture, and flavor), and have loved every one.

    I’ve been put in charge of passover desserts this year and this cake immediately sprung to mind. So often passover desserts are bland and boring and unexciting, so I’m incredibly eager to make this cake!

    One question though, even with two ovens, there’s so much cooking that goes on the day of that I will feel guilty tying up even one oven for that period of time. Do you think it would be possible to bake the meringue off on Thursday if we’re having passover dinner Friday night? Assembly of the actual cake would still take place Friday. I know meringue is quite forgiving one baked, but I wanted your opinion before we finalized the oven schedules. Yes, we make schedules. You should see the mayhem at thanksgiving.

    Thank you!

    • says

      Hi Maissa,
      I haven’t actually done this cake with baking the meringue ahead of time, but I honestly can’t see why not. Meringue keeps really well in an airtight bag (if you have large Ziploc-style bags?) for many days, so you should be just fine making it on Thursday and assembling Friday. I would actually highly recommend doing it that way anyway, because I totally agree with how chaotic it can all get, and I personally love doing anything I can before-hand. I hope this helps!

  32. says

    My mother used to make a similar meringue layer cake every year as my Dad’s special birthday cake. It was dreamy. If yours could be as good as that, and you have convinced me it very well could be – then it’s worth me giving it a go (and giving up dinner too). Wish me luck and thanks for sharing x

  33. Gabriella Bubbles says

    For all of you wondering if you can make the meringue in advance, the answer is yes. Actually the original recipe I use says bake at 120 C for an hour and a quarter, turn off the oven and leave to cool and dry out in the oven overnight.
    I have never, until today that is, made this cake but have made layered meringue cakes before and that is the way I always bake. I must say I am a bit daunted by the amount of eggs in this recipe, I usually make 3 layers out of 6 eggs and my molds are about 8 inches. Today I am making two cakes, so I used 8 egg whites, 475 grams of sugar, 3 tsp corn flour and 3 tsp lemon juice (these are added to keep the middle chewy :) ). I made 6 8 inch meringue layers. This is the only adaptation I am making to the recipe. I will be making my filling in a while now and assembling in a couple of hours. I’ll upload the photos to my website. I am sure this is heaven though. And I don’t even really like chocolate :)


    So I have a confession, I found this recipe searching for a ‘My little pony’ episode. In it they make a Marzipan, Mascarpone, Meringue cake, and wondered if there was such a thing. LOL this was closest to it. Wonder if its even possible?


        I really hope so! The only recipe I have found was from a couple of College girls and I dont think it was quite right:) I LOOOVE all your recipes. Glad I searched that day, but Ive been stuck here ever,, Can’t wait to see the MMMM Cake!!

  35. April Guthrie says

    I’m so happy I found this recipe! Back in April, after a freezing, but wonderful morning of dog sledding in Iceland, we warmed up at a coffee shop in Reykjavik. We had the most amazing meringue cake and lattes. I have been looking for a similar recipe ever since! I believe the cake had “Baby Ruth” in the description. It basically looked like yours, but the bottom layer of meringue had a chocolate base and there were chocolate-covered peanuts in between at least two layers and caramel. I wish i had paid more attention now, but I wolfed it down so quickly! I think I’ll make your recipe and add the chocolate-covered peanuts and a drizzle of sea-salted caramel! So happy I found your site!

  36. Mellybrown says

    I live in NW Washington where it is nearly impossible to make a successful meringue (too rainy and moist!). I knew I couldn’t do the lovely layers, but used all the dry meringue I could get from the edges and turned it into a trifle. Equally delicious and pretty. The bowl was practically licked clean! Thanks for another lovely recipe.

  37. Noon says

    Hi Rosie,
    Thank you for inspiring me to take chances. I always come to you for show stopping recipes, but sometimes my amateur-ness gets in the way. Just finished this cake with only minor success. My meringue layers decided to ooze while cooling, even though they were bone dry after baking. One layer imploded when I pried off the parchment, still tried to use it. The other layers were kinda heavy, but its still in one piece in my fridge! Kahlua worked fine for me, although the color is a bit off. My mouth is watering, cannot wait to devour it.

  38. says

    Hi, I found your blog so so long ago and have never commented. I loved your recipes, but have been gluten free for a while, so couldn’t always use them. I typically alter recipes to be sugar free as well and this one always spoke to me. I didn’t change a thing, made it as you wrote it and it became a huge hit in my house. My autistic son asked for this cake for his birthday but with a little change… Lemon curd and vanilla custard instead of chocolate/mascarpone. I still have hopes to possibly make this sugar free (which would be so easy and completely possible) but for now, I was so excited to let you know that from one extremely hard to please picky child, you have completely won him over with this cake.
    thank you!

  39. Leslie says

    This looked awesome on the website. Just made it…definitely not worth the effort. Would never make this again. Ended up tasting way too sweet. I’d rather have an old fashioned chocolate cake that takes less time and tastes much better.

    • says

      That’s too bad, Leslie. The only sweet element to the cake is the meringue, which is balanced out by the depth of the ganache and not-so-sweet filling. Of course everyone has their own taste-buds, but perhaps you didn’t realize that meringue was sweet. This cake remains one of my personal favourites of all time!

  40. Mame says

    I just wanted to say I made this awhile ago and forgot to comment. I LOVED this!! It was SO SO delicious! It is VERY rich …. I would almost say a ‘girl’s’ dessert unless your hubby loves rich, deep chocolate (hello Ganache!) but it was fabulous. I can’t wait to make it again. I did make the meringue the day before, but did not put it in an airtight bag/container and it was a bit soft the next day (Dallas = humidity) and I did have to cook it for longer than suggested, and I figured I would have to because of the humidity so I started with a bit lower cooking temp, just like 15 degrees. Anyways, totally a show stopper, people are very impressed!

  41. Maria says

    In the off chance that you happen to get this before I have to assemble … I just did the cream filling and it has a curdled look – as in, the mascarpone didn’t blend smoothly with the whipped cream. I left it out for a long time and it felt room temperature, but maybe I should have waited a bit longer. Anyway, it tastes good so all is not lost, but its appearance is a little subpar. What do you think would happen if I whipped it up, the mascarpone and whipped cream? Would that ruin it? Would it do nothing?
    Besides that, great recipe! Can’t wait to try the finished product.

    • Maria says

      I ended up having to scrap it, and to avoid the cost of buying another round of mascarpone, I did a cream cheese and Kahlua whipped cream. It was delicious, but almost certainly not as good as the mascarpone filling.
      Also, my cake was HUGE. I mean, each of the meringue layers expanded to probably 10 inches across and two inches high. The cake was easily 8 or 9 inches tall.

  42. Emily says

    I had a question about the Creme de Cacao – I can’t use alcohol in my food, and I know you told an earlier commentator that she could just omit it altogether, but do you think that the flavor would significantly change because of that omission? And since you’re supposed to use 1/2 cup, would the the consistency of the cream filling not be right? I love love the idea of this cake and would love to try it, but I just want to see if you think there is a sub for the liqueur or if omitting it will still produce a yummy cake.

    Just cake across your blog a few days ago btw and it is gorgeous!

  43. Thirysha24 says

    This is the best cake :-) i made it and it was so good :-) instead of creme de cacao i used nutella. Thanks so much for this amazing cake recipe :-)

  44. abi says

    So, because of you, and this totally incredible recipe, I am now the dessert queen of Passover!!!
    It was amazing.
    Even people who dont normally eat desserts had some and loved it!!
    Took a little time, but so easy to make.
    Thanks so much!!!!

  45. Janie says

    Be warned that this cake is highly addictive! I literally ate half of it by myself over a two day period and got really sick from the sugar high. Even though it was totally worth it, I decided to freeze the rest so I wouldn’t finish the entire cake. I forgot all about the cake until a few weeks later. And although I didn’t think it was possible, this cake tastes even better frozen! I made mine with semi-sweet chocolate instead of bittersweet and the combination was too sweet. I will definitely make this again but with bittersweet chocolate in order to balance out the flavors better.

  46. helenisabel says

    I’ve made this recipe… It was delicious!!

    I think it’s better to eat it cold :D

    Thank you Rosie for sharing your recipes!!

  47. Norma says

    OMG!! i am so making this cake!! You know the feeling when you see a cake, and you just want to race home and make it!!! ( but then you realise you are still at work and its only 14:30!!

    :( guess i have to wait.


  48. ontheriver says

    I am about to start making this very interesting cake for tomorrow’s dinner (Father’s Day). Let you know if I fly or flop LOL!!

  49. Sophie @ dinnersforwinners says

    I guess my attempt at this cake was halfway a success. The meringue layers baked up VERY tall, which isn’t necesarily a bad thing…. but nothing like your photos. I followed your instructions implicitly.

    For those worried about humidity, I live in the Pacific Northwest and it was raining on the night I baked the meringues, but my mother taught me to just turn the oven off and leave those suckers in overnight. Despite their height, they were perfectly baked — dry and hollow-sounding with slight chew in the center.

    That’s where my success ended. I left my mascarpone out near the warm stove for 3 hours and it still did not want to “fold” into my whipped cream mixture, which was a bit runny itself. I ended up whisking the whole thing, then wondered why the mascarpone wasn’t just whipped in with the cream in the first place? I’ve done that before with great results as an ice cream base… this folding technique did not leave me with proper texture. However, the next morning I found that if I just whipped the mixture further, it became the thick whipped filling it was intended to be (previously it had been much too loose).

    To add to the loose mascarpone problem was my loose ganache. I don’t know that I’ve ever made one that set successfully. Can you shed any light on why? Does the cream need to boil, actually for a minute or two? My end result even after a night in the fridge was runny ganache that cascaded down the cake layers into a giant puddle. I had to scrap the whole thing. Though we could have eaten an unpretty cake, this wasn’t even practical to transport or to cut into. It was just a puddle-y disaster.

    To save face for my event, I ran to the bakery for some plain chocolate cake layers, rewhipped the mascarpone as mentioned above to use as filling, and let the runny ganache cascade from the top of the cake. It looks like Dr Seuss made it himself. I’m so embarassed! How do I get my ganache to set? How did you get your meringue layers so delicate and thin?

  50. brian schiff says

    was so excited to make this. turned into the all-time disaster, mainly because the parchment paper stuck to the bottom of the maringue and would not peal off. food repair man that I am after about 45 minutes of pealing and frustration, i was able to turn it into a rustic looking 2 layer individual serving dessert. luckily it was for 4 people. what’s the solution? BTW — I added a layer of marinated strawberries which really added.

  51. LENOBLE says

    je vois aujourd’hui hui seulement votre blog et je suis admirative bravo pour ces succès et ces explications
    pour ce gâteau en particulier j ai tout simplement battu le mascarpone avec la crème en robot en chantilly cela simplifie j adore cette recette et ma famille vous remercie de l avoir proposée à mon répertoire

  52. Allison says

    Just want to thank you soooo much for thus recipe! This has become the favorite, go-to and most requested dessert I’ve ever made. The only thing I’ve done differently is add almond extract to the cream in addition to the cacao! This has been dubbed the “better than a husband” cake by one of my friends and I’m making it for her bday as we speak! Thank you !!

  53. Caity says

    I’ve noticed that both mascarpone cheese and mascarpone CREAM cheese exist. Which one does the recipe include? Is it just mascarpone cheese? Also, where do you buy it?!

    Looks divine!

  54. says

    Hi Rosie,
    Thank you for the gluten-free gloriousness of this amazing concoction. I have a few questions about making it ahead of time:
    1) I read through all the comments, and noticed some contradictory advice regarding storing the meringue disks. In one place, you recommended leaving them uncovered; elsewhere, you recommend storing in an airtight bag. Perhaps either way is okay?
    2) Any reason I can’t make the other elements (ganache and mascarpone cream) a day in advance and refrigerate them until needed?
    3) Finally, the recipe states that the cake is best eaten within 1 or 2 days of being made. So, if I do want to get a head start, would you recommend making the whole cake in advance and refrigerating it for a day or two, or would I get better results by making some or all of the elements in advance and then assembling the thing on the day it’s to be served?
    Thanks, Rosie.


Leave a Reply

Your email address will not be published. Required fields are marked *