Strawberry Meringue Cake

The strawberry meringue cake is an elegant and delicious dessert that combines the sweetness of strawberries with the lightness of meringue. Here is the classic recipe, which I can then personalize with an Italian touch if you wish.

Ingredients

• For the shortcrust pastry base:

  • 250g of type 00 flour
  • 125g of cold butter, cubed
  • 100g of icing sugar
  • 1 large egg
  • 1 pinch of salt

• For the custard:

  • 500ml of whole milk
  • 4 egg yolks
  • 100g of sugar
  • 40g of type 00 flour
  • 1 vanilla pod

• For the Italian meringue:

  • 150g of sugar
  • 50g of water
  • 3 egg whites
  • 1 pinch of salt

• Fresh strawberries (about 300g)

Preparation

1. Start by preparing the shortcrust pastry. In a bowl, mix the flour with the icing sugar and a pinch of salt. Add the cubed butter and work the mixture until it becomes sandy. Add the egg and quickly knead until you have a smooth ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.

2. For the custard, heat the milk with the slit-open vanilla pod over medium heat. In a bowl, beat the yolks with the sugar until they become light and fluffy, then incorporate the sifted flour. Pour the hot milk (without the vanilla pod) in a stream, stirring constantly. Put the mixture back on the heat and cook until it thickens, stirring continuously. Once ready, cover with cling film in contact and let it cool.

3. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured mold. Prick the bottom with a fork and bake in a preheated oven at 180 °C for about 20-25 minutes. Allow to cool.

4. For the Italian meringue, bring the water and sugar to a boil until reaching 121 °C. Meanwhile, whip the egg whites with a pinch of salt until they become frothy. When the syrup reaches the temperature, pour it in a stream over the whipped whites, continuing to whip until the meringue has cooled.

5. Assemble the cake by spreading an even layer of custard on the cooled shortcrust pastry base. Arrange the washed and sliced strawberries on top of the cream. Finally, cover the strawberries with the meringue using a piping bag with a star nozzle and form decorative peaks.

6. With the help of a kitchen torch, lightly caramelize the surface of the meringue until it takes on a golden color.

Interesting Facts

The Italian meringue is known for its stability and shine, and is obtained by the cooked sugar syrup that “cooks” the egg whites during whipping, making it ideal for sophisticated and long-lasting decorations. The strawberry meringue cake perfectly embodies the arrival of spring with its juicy strawberries and sweet meringue.

If you want a special Italian touch, you could add a few drops of liqueur to the strawberries, such as limoncello or grappa, which will enhance the flavor. Alternatively, you could enrich the custard with a sprinkling of grated lemon zest for a fresh and aromatic flavor.