Raspberry Meringue Cake with Mascarpone Cream
Raspberry Meringue Cake with Mascarpone Cream is a beautiful layered dessert with crisp meringue shells, soft marshmallow-like centers, fluffy mascarpone cream, and a bright homemade raspberry filling. Finished with fresh raspberries, it makes an impressive dessert for holidays, parties, or summer entertaining.
Why You’ll Love This Raspberry Meringue Cake
This layered meringue cake looks impressive, but each part can be prepared separately and assembled before serving. The tart raspberry filling balances the sweet meringue, while mascarpone cream adds a rich but light-tasting finish.
- Crisp outside with soft, chewy meringue centers
- Fresh homemade raspberry filling
- Light and creamy mascarpone topping
- Beautiful dessert for entertaining
- Components can be prepared ahead
- Works with fresh or frozen raspberries
Ingredient Notes
Egg whites: Room-temperature egg whites generally whip more easily. Make sure the bowl and beaters are completely clean and free of grease.
Sugar: Superfine sugar dissolves especially well in meringue, but regular granulated sugar works too.
Cornstarch: Helps create the classic crisp exterior and softer center.
Raspberries: Fresh or frozen raspberries work for the filling. Use fresh berries for decorating.
Mascarpone: Gives the filling a rich, creamy texture without making it overly sweet.
Heavy whipping cream: Keep it cold so the mascarpone cream whips properly.
Tips for the Best Meringue Cake
Add the sugar gradually. Adding it slowly helps create a smooth, stable meringue.
Don’t rush the cooling. Letting the meringue cool gradually helps reduce sudden cracking.
Cool every component completely. Warm raspberry filling can melt the mascarpone cream and soften the meringue too quickly.
Assemble close to serving time. Meringue absorbs moisture from the cream and raspberry filling as it sits.
Don’t worry about cracks. A few cracks are completely normal and add to the rustic look of a layered meringue cake.
Variations & Substitutions
Mixed berries: Replace some of the raspberries with strawberries, blueberries, or blackberries.
Lemon raspberry: Add a little finely grated lemon zest to the mascarpone cream.
Chocolate version: Add shaved dark chocolate between the layers or over the finished cake.
Cream cheese: Cream cheese can replace mascarpone, although the flavor will be slightly tangier and the filling heavier.
Make Ahead
The meringue layers can be baked a day ahead and stored in an airtight container at room temperature once completely cool. The raspberry filling can also be prepared ahead and refrigerated. Make the mascarpone cream and assemble the cake closer to serving time for the best texture.
Storage
Raspberry Meringue Cake is best enjoyed shortly after assembly. Store leftovers covered in the refrigerator for up to 1 day. The flavor will still be delicious, but the meringue will gradually soften as it absorbs moisture from the cream and raspberry filling.
Raspberry Meringue Cake with Mascarpone Cream
Course: Desserts10
servings30
minutes1
hour15
minutes360
kcal2
hours30
minutesA stunning layered raspberry meringue cake filled with mascarpone cream and homemade raspberry sauce, then topped with fresh raspberries.
Ingredients
- Meringue Layers
6 large egg whites, room temperature
1 1/2 cups (300 g) granulated or superfine sugar
2 tsp cornstarch
1 tsp fresh lemon juice
1 tsp vanilla extract
1 pinch salt
- Raspberry Filling
2 cups (250 g) fresh or frozen raspberries
1/4 cup (50 g) granulated sugar
1 tbsp fresh lemon juice
2 tsp cornstarch
1 tbsp cold water
- Mascarpone Cream
8 oz (225 g) mascarpone cheese, cold
1 cup (240 ml) heavy whipping cream, cold
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
- For Decorating
1 to 1 1/2 cups fresh raspberries
Powdered sugar, optional
Fresh mint leaves, optional
Directions
- Prepare the Oven
- Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Make the Meringue
- Add the egg whites and salt to a clean mixing bowl. Beat until soft peaks form. Gradually add the sugar, a little at a time, while continuing to beat. Beat until the meringue is thick, glossy, and holds stiff peaks. The sugar should feel mostly dissolved when a small amount of meringue is rubbed between your fingers.
- Finish the Meringue Mixture
- Gently fold in the cornstarch, lemon juice, and vanilla extract.
- Shape and Bake
- Divide the meringue into two equal rectangular layers, approximately 8 x 10 inches each, on the prepared baking sheet. Bake for about 1 hour 15 minutes. Turn off the oven and leave the meringue inside with the door slightly open for about 30 minutes. Remove and cool completely.
- Make the Raspberry Filling
- Add the raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat until the raspberries soften and release their juices.
- Thicken the Raspberry Filling
- Mix the cornstarch and cold water in a small bowl. Stir the mixture into the raspberries and simmer for 1 to 2 minutes, until thickened. Remove from the heat and cool completely.
- Make the Mascarpone Cream
- Beat the cold mascarpone, heavy whipping cream, powdered sugar, and vanilla together until thick and fluffy. Do not overbeat.
- Assemble the Cake
- Place one cooled meringue layer on a serving platter. Spread or pipe half of the mascarpone cream over the layer and spoon some of the raspberry filling over the cream.
- Add the Second Layer
- Carefully place the second meringue layer on top. Add the remaining mascarpone cream and raspberry filling.
- Decorate and Serve
- Top with fresh raspberries. Dust lightly with powdered sugar and add fresh mint if desired. Chill for 20 to 30 minutes before serving.
Notes
- Meringue tip: Make sure the mixing bowl and beaters are completely clean and dry. Even a small amount of grease can prevent egg whites from whipping properly.
- Serving tip: For the best texture, assemble the cake no more than 1–2 hours before serving.