Blackberry, mascarpone & coconut meringue cake

A showstopper cake consisting of crisp coconut meringue layers filled with silky mascarpone cream, hazelnut brittle and fresh blackberries. Blackberry, mascarpone & coconut meringue cake HANDS-ON TIME 40 min | TOTAL TIME 1 hour 40 mins plus cooling | SERVES 12 GLUTEN-FREE | VEGETARIAN INGREDIENTS Coconut meringue 5 egg whites ½ tsp cream of tartar 1½ cups caster sugar 90 grams skinless hazelnuts, roasted, coarsely chopped 1 cup desiccated coconut Hazelnut praline ½ cup caster sugar 2 tbsp water 45 grams cup skinless hazelnuts, roasted To assemble 2 egg yolks ¼ cup caster sugar 3 tsp finely grated lemon zest 500 grams mascarpone 250 grams fresh blackberries or mulberries 2 tsp icing sugar METHOD Coconut meringue PREHEAT the oven to 120°C. Mark a 22 cm circle on three pieces of baking paper. Place paper, marked-side down, on three oven trays. BEAT egg whites and cream of tartar in a bowl with an electric mixer on high speed until soft peaks form. Gradually add caster sugar, beating after each addition until sugar is dissolved and the mixture is glossy and firm. GENTLY fold in hazelnuts and coconut. Divide mixture between the three prepared trays and shape into even circles; these will make up the three layers of your meringue cake. BAKE meringues … Continue reading Blackberry, mascarpone & coconut meringue cake