Blackberry, mascarpone & coconut meringue cake – Food & Home Magazine
A showstopper cake consisting of crisp coconut meringue layers filled with silky mascarpone cream, hazelnut brittle and fresh blackberries
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Cooking tools:
- Kitchen scale
- Microplane
- Hand mixer
- Cake stand
- Sifter
- Oven
- Parchment paper
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
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
- 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
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