Hello, Good News! Welcome to another article where we share with you the best recipes for your sweet tooth. Today, we are going to show you how to make a cipriani meringue cake, a classic Italian dessert that is light, fluffy, and decadent. This cake is perfect for any occasion, whether it’s a birthday, a holiday, or just a treat for yourself. You will love the contrast between the crispy meringue layers and the creamy custard filling, topped with fresh fruits and whipped cream. It’s like a dream come true!
But what is a cipriani meringue cake, and where does it come from? Cipriani is the name of a famous family of restaurateurs who founded the legendary Harry’s Bar in Venice in 1931. The bar became a hotspot for celebrities, artists, and royalty, and was known for its signature dishes such as carpaccio, bellini, and of course, cipriani meringue cake. The cake was created by Giuseppe Cipriani, the founder of Harry’s Bar, who wanted to make a dessert that was simple but elegant, using only eggs, sugar, cream, and fruit. He named it after his son Arrigo Cipriani, who later took over the family business. The cake soon became a hit among the customers, and is still served today at Harry’s Bar and other Cipriani restaurants around the world.
What You Need to Make a Cipriani Meringue Cake
Ingredients
To make a cipriani meringue cake, you will need the following ingredients:
- 8 large eggs, separated
- 2 cups of granulated sugar
- 1/4 teaspoon of cream of tartar
- 2 cups of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of mixed fresh fruits, such as strawberries, raspberries, blueberries, kiwis, etc.
- Mint leaves for garnish (optional)
Equipment
You will also need the following equipment:
- A large baking sheet
- Parchment paper
- A large mixing bowl
- An electric mixer or a whisk
- A rubber spatula
- A serrated knife
- A pastry bag with a star tip (optional)
- A cake stand or a large plate
How to Make a Cipriani Meringue Cake Step by Step
Step 1: Preheat the oven and prepare the baking sheet
The first step is to preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. You can use any size of baking sheet you have, but make sure it fits in your oven. You will need to draw three circles on the parchment paper using a pencil and a round object such as a plate or a cake pan. The circles should be about 8 inches (20 cm) in diameter and spaced evenly on the paper. These will be the templates for your meringue layers.
Step 2: Make the meringue batter
The next step is to make the meringue batter. To do this, you will need to separate the egg whites from the yolks and place them in two different bowls. Make sure there is no trace of yolk in the whites, or else they won’t whip properly. You can save the yolks for later use or discard them.
Add 1 1/2 cups of granulated sugar and 1/4 teaspoon of cream of tartar to the egg whites and beat them with an electric mixer or a whisk until stiff peaks form. This may take about 10 to 15 minutes depending on your mixer speed. You will know when the meringue is ready when it holds its shape and doesn’t drip from the beaters or the whisk.
Step 3: Pipe or spread the meringue on the baking sheet
The third step is to pipe or spread the meringue on the baking sheet using the circles you drew as guides. You can use a pastry bag with a star tip to pipe the meringue in swirls or rosettes for a more decorative look, or you can simply use a rubber spatula to spread it evenly. Try to make each layer as thick and as smooth as possible, and fill in any gaps or holes. You should have enough meringue to make three layers, but if you have some leftover, you can make some extra meringues for snacking or decoration.
Step 4: Bake the meringue layers
The fourth step is to bake the meringue layers in the preheated oven for about 90 minutes, or until they are dry and crisp on the surface. They should be very lightly browned, but not burned. You can check them by gently tapping them with your finger. If they feel hard and sound hollow, they are done. If they feel soft or sticky, they need more time.
Once the meringue layers are baked, turn off the oven and let them cool completely inside the oven with the door slightly ajar. This will prevent them from cracking or collapsing as they cool. You can leave them in the oven overnight or until you are ready to assemble the cake.
Step 5: Make the custard filling
The fifth step is to make the custard filling. To do this, you will need to use the egg yolks you separated earlier, or use fresh ones if you discarded them. In a small saucepan over low heat, whisk together the egg yolks and 1/2 cup of granulated sugar until well combined. Then, gradually whisk in 1 1/2 cups of heavy cream and cook, stirring constantly, until the mixture is thick and coats the back of a spoon. This may take about 15 to 20 minutes. Do not let the mixture boil or curdle, or else it will ruin the texture of the custard.
When the custard is done, remove it from the heat and stir in 1 teaspoon of vanilla extract. Transfer it to a bowl and cover it with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate it until it is cold and firm, at least 4 hours or overnight.
Step 6: Whip the cream
The sixth step is to whip the cream. In a large mixing bowl, beat 1/2 cup of heavy cream with an electric mixer or a whisk until soft peaks form. Then, add 1/4 cup of powdered sugar and continue beating until stiff peaks form. Be careful not to overbeat the cream, or else it will turn into butter. You can also add some vanilla extract or other flavorings if you like.
Step 7: Assemble the cake
The final step is to assemble the cake. To do this, you will need to carefully peel off the parchment paper from the meringue layers and place one layer on a cake stand or a large plate. Spread half of the custard filling evenly over the meringue layer, leaving a small border around the edge. Then, arrange some of the mixed fresh fruits on top of the custard, creating a colorful pattern.
Place another meringue layer on top of the fruit layer and repeat with the remaining custard and more fruits. Finally, place the last meringue layer on top and press gently to secure it. You can either cover the entire cake with whipped cream using a spatula or a pastry bag, or just pipe some rosettes or dollops around the edge and on top of the cake. Garnish with more fruits and mint leaves if desired.
A Detailed Table Breakdown Related to Cipriani Meringue Cake
To help you understand more about cipriani meringue cake, here is a detailed table breakdown that shows some of its characteristics, benefits, and drawbacks:
| Characteristic | Benefit | Drawback |
| ————– | ——- | ——– |
| Light and airy texture | The cake is easy to eat and digest, and does not feel heavy or greasy in your mouth or stomach | The cake is fragile and delicate, and may collapse or crack if not handled carefully |
| Simple ingredients | The cake uses only basic ingredients that are easy to find and affordable, such as eggs, sugar, cream, and fruit | The cake does not have much variety or complexity in flavor, and may be too sweet or bland for some people |
| Elegant appearance | The cake looks impressive and beautiful, especially when decorated with whipped cream and fruits | The cake requires some skill and patience to make and assemble, especially when piping or spreading the meringue |
| Italian origin | The cake has a rich history and tradition behind it, and is associated with a famous family of restaurateurs | The cake may not suit everyone’s taste or preference, especially if they are not familiar with Italian cuisine |
FAQs About Cipriani Meringue Cake
How do I storecipriani meringue cake?
You can store cipriani meringue cake in the refrigerator for up to 3 days, or in the freezer for up to 3 months. If you refrigerate it, make sure to cover it loosely with plastic wrap or foil to prevent it from drying out or absorbing odors. If you freeze it, wrap it tightly with plastic wrap and foil, and thaw it in the refrigerator overnight before serving. You may need to re-whip the cream or add some more fruits if they lose their freshness.
How do I cut cipriani meringue cake?
You can cut cipriani meringue cake with a sharp serrated knife, using a gentle sawing motion. You may need to wipe the knife with a damp cloth between each slice to prevent the meringue from sticking. You can also use a dental floss or a thin wire to cut the cake, sliding it through the layers and pulling it out at the opposite end.
How do I make cipriani meringue cake vegan?
You can make cipriani meringue cake vegan by replacing the eggs, cream, and sugar with plant-based alternatives. For the meringue, you can use aquafaba, which is the liquid from a can of chickpeas, and whip it with cream of tartar and powdered sugar until stiff peaks form. For the custard, you can use coconut milk, cornstarch, sugar, and vanilla extract, and cook it over low heat until thickened. For the whipped cream, you can use coconut cream, powdered sugar, and vanilla extract, and whip it until fluffy. You can also use any fruits you like for the topping.
How do I make cipriani meringue cake gluten-free?
You can make cipriani meringue cake gluten-free by using gluten-free ingredients. The meringue is naturally gluten-free, as it only contains egg whites and sugar. The custard and the whipped cream are also gluten-free, as they only contain cream, sugar, egg yolks, and vanilla extract. However, you may need to check the labels of these ingredients to make sure they are not contaminated with gluten during processing. You can also use any fruits you like for the topping.
How do I make cipriani meringue cake sugar-free?
You can make cipriani meringue cake sugar-free by using sugar-free alternatives. For the meringue, you can use erythritol, xylitol, or stevia instead of granulated sugar, and adjust the amount according to your taste and preference. For the custard and the whipped cream, you can use powdered erythritol, xylitol, or stevia instead of powdered sugar, and adjust the amount accordingly. You can also use low-sugar or sugar-free fruits for the topping.
How do I make cipriani meringue cake dairy-free?
You can make cipriani meringue cake dairy-free by replacing the cream with dairy-free alternatives. For the custard and the whipped cream, you can use almond milk, soy milk, oat milk, rice milk, or any other plant-based milk that you like. You may need to add some cornstarch or agar-agar to thicken the custard and stabilize the whipped cream. You can also use any fruits you like for the topping.
How do I make cipriani meringue cake keto-friendly?
You can make cipriani meringue cake keto-friendly by using keto-friendly ingredients. For the meringue, you can use erythritol or monk fruit sweetener instead of granulated sugar, and adjust the amount according to your taste and preference. For the custard and the whipped cream, you can use heavy cream instead of regular cream, and erythritol or monk fruit sweetener instead of powdered sugar. You can also use low-carb fruits such as berries for the topping.
How do I make cipriani meringue cake nut-free?
You can make cipriani meringue cake nut-free by using nut-free ingredients. The meringue is naturally nut-free, as it only contains egg whites and sugar. The custard and the whipped cream are also nut-free, as they only contain cream, sugar, egg yolks, and vanilla extract. However, you may need to check the labels of these ingredients to make sure they are not contaminated with nuts during processing. You can also use any fruits you like for the topping.
How do I make cipriani meringue cake chocolate-flavored?
You can make cipriani meringue cake chocolate-flavored by adding some cocoa powder or melted chocolate to the custard and the whipped cream. For the custard, you can add about 1/4 cup of cocoa powder or 4 ounces of melted chocolate to the egg yolk and sugar mixture before cooking it. For the whipped cream, you can add about 2 tablespoons of cocoa powder or 2 ounces of melted chocolate to the cream and sugar mixture before whipping it. You can also use chocolate shavings, chips, or sprinkles for the topping.
How do I make cipriani meringue cake lemon-flavored?
You can make cipriani meringue cake lemon-flavored by adding some lemon juice and zest to the custard and the whipped cream. For the custard, you can add about 1/4 cup of lemon juice and 2 teaspoons of lemon zest to the egg yolk and sugar mixture before cooking it. For the whipped cream, you can add about 2 tablespoons of lemon juice and 1 teaspoon of lemon zest to the cream and sugar mixture before whipping it. You can also use lemon slices, wedges, or peel for the topping.
Conclusion
We hope you enjoyed this article on how to make a cipriani meringue cake at home. This is a delicious and elegant dessert that will impress your guests and satisfy your sweet tooth. You can customize it with different flavors, fillings, and toppings according to your liking. You can also make it vegan, gluten-free, sugar-free, dairy-free, keto-friendly, nut-free, chocolate-flavored, or lemon-flavored by following our tips and suggestions. Try it out and let us know how it turns out!
If you liked this article, please check out our other articles on how to make various desserts such as tiramisu, cheesecake, brownies, cupcakes, and more. You can also subscribe to our newsletter to get the latest updates on our recipes, tips, and tricks. Thank you for reading and happy baking!