For a decadent finish this gooey-centred, crisp-edged meringue stack with summer berries and soft vanilla cream, grated chocolate and pistachios tastes as wonderful as it looks. It makes a delicious and impressive summer lunch menu finale, whether you're hosting a special celebration or a casual gathering.
You can get ahead by making the meringues up to 2 days in advance and storing them in an airtight container – such as these Snaplock lid storage containers from Amazon – once fully cooled.
Ingredients (serves 16)
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Meringue Layers (Makes 3 layers)
- 10 large egg whites
- Pinch of salt
- ½ cup light brown sugar (firmly packed)
- ¾ cup + 2 tbsp granulated sugar
- 2¼ cups powdered sugar
- 2 tsp cornstarch
- Seeds from 1 vanilla bean or 2 tsp vanilla bean paste or vanilla extract
- 2 tsp white wine vinegar
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To Assemble
- 3¾ cups heavy whipping cream
- 2 tbsp powdered sugar
- Seeds from 1 vanilla bean or 2 tsp vanilla bean paste or vanilla extract
- 1½ lbs mixed summer berries (such as strawberries, raspberries, blueberries, blackberries), hulled and/or halved
- ⅓ cup chopped pistachios (nibbed or shelled and unsalted)
- 1 oz dark chocolate, finely shaved or grated
The Homes & Gardens method
- Make the meringue: Preheat your oven to 285°F (265°F if using convection). Line two large baking sheets with parchment paper.
- In a large mixing bowl (these KitchenAid Stainless Steel Mixing Bowls from Amazon are ideal), beat the egg whites, salt, light brown sugar, and granulated sugar together until stiff peaks form.
- Add dry ingredients: Sift the powdered sugar and cornstarch over the meringue mixture.
- Continue whisking with one of the best hand mixers for another 3–4 minutes, until the mixture is very stiff and glossy. Beat in the vanilla and white wine vinegar to finish.
- Shape the meringue layers: Spoon about one-third of the mixture onto one of the prepared baking sheets, shaping it into a swirled disc about 10 inches (5–6 cm high).
- Use the remaining meringue to make two 8-inch discs and one 5–6 inch disc on the other tray. Use any leftover meringue to pipe or spoon small meringue “kisses” around the edges.
- Bake: Bake for about 1 hour, until the meringues are dry to the touch and crisp on the outside, but still pale.
- Cool: Turn the oven off, prop the door open slightly, and let the meringues cool in the oven for about 30 minutes. Then remove them and let them cool completely.
- Whip the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla until soft, billowy peaks form. Do not overwhip.
- Build the layers: Place the largest meringue disc on a serving platter. Spread with a layer of whipped cream and top with an even layer of mixed berries.
- Add a medium disc, more cream, more berries. Repeat with the second medium disc, and then the smallest disc, finishing with a generous pile of cream and berries on top.
- Garnish and serve: Sprinkle with chopped pistachios and finely grate dark chocolate over the top. Serve any extra mini meringues on the side.
If you are looking for alternative crowd-pleasing desserts, try our fig and ricotta tart with amaretti crust or for something more decadent, how about our dark chocolate torte with crispy pears.
