Rhubarb and strawberry meringue cake

The most delicious spring meringue cake! The tartness of the rhubarb and strawberries beautifully balances the sweetness of the meringue. Four delicate, marshmallowy meringue layers are sandwiched with whipped cream and fruit, creating a truly irresistible dessert that melts in your mouth.

Ingredients for the meringue layers:

• 6 large egg whites (about 40 g each)
• a pinch of salt
• 300 g caster sugar
• 1 teaspoon lemon juice or white wine vinegar
• 2 teaspoons potato starch (cornflour)

All ingredients should be at room temperature. Line two large baking trays with baking paper.

In the bowl of a stand mixer, whisk the egg whites with the salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. Add the lemon juice and mix briefly. Add the potato starch and gently fold it in with a spatula.

Pipe or spread the meringue mixture into four circles, each approximately 20 cm in diameter, placing two layers on each baking tray and leaving space between them.

Bake both trays at the same time at 120°C for 1 hour and 45 minutes. Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight.

Ingredients for the rhubarb and strawberry compote:

• 400 g rhubarb
• 250 g strawberries
• 4 tablespoons sugar
• 5 tablespoons water

Additionally:

• 600 ml double cream, chilled
• 2 tablespoons icing sugar
• a few fresh strawberries, for decoration

Wash the rhubarb and cut it into small pieces (there is no need to peel it). Hull and halve the strawberries and mix them with the rhubarb. Place the fruit into a saucepan, add the sugar and water, and bring to the boil, stirring occasionally. Cover and cook for a few minutes, just until the rhubarb softens. As soon as the rhubarb begins to break down, remove the pan from the heat immediately. Transfer the fruit to a sieve and allow it to drain and cool completely. Refrigerate until needed. The drained juice can be enjoyed as a drink, or you can reserve a few spoonfuls to drizzle over the finished cake.

Whip the double cream until stiff peaks form, adding the icing sugar towards the end of whisking.

Assembly:

Place the first meringue layer onto a serving plate. Spread one-quarter of the whipped cream over the top, followed by one-quarter of the rhubarb and strawberry compote. Top with another meringue layer and repeat the process. Finish with whipped cream and the remaining fruit compote. Decorate with fresh strawberries. Store the meringue cake in the refrigerator.

This dessert is best assembled shortly before serving, as meringue cakes do not keep well once filled. Both the meringue layers and the rhubarb and strawberry compote can be prepared a day in advance.

Tip: If your meringue layers rise as high as mine did, it is easiest to remove and serve the cake one layer at a time rather than slicing through all the layers.

Enjoy!