Italian Homemade Meringata

I first had this Italian homemade meringata at a friend’s birthday party and it was so delicious! Light and airy meringue is layered with creamy whipped cream and served half-cold topped with fresh berries.

The cold meringue is slightly crunchy and when paired with the layers of half frozen whipped cream, it is so refreshing, similar to my favorite creamy strawberry semifreddo method. If you love the picturesque look of pavlova, you will love this homemade cake method!

Why I Love This Classic Meringata

- Light and refreshing: This meringue is an Italian dessert that is perfect for summer with its airy meringue layers and creamy whipped filling!

- Perfect for special occasions: This meringata is traditionally served in Italy for birthdays, anniversaries or any occasion that calls for a special dessert!

Ingredients Needed

- Meringue: 3 egg whites at room temperature, granulated sugar, cream of tartar and a pinch of salt.

- Whipped cream filling: Whole or heavy cream, powdered sugar. - Topping: Fresh assorted berries.

- Easy meringue pie: For a simple version that is not layered you can use store acquired meringues that have been crumbled then combined with the whipped cream and pressed into a springform pan. Freeze for a few hours then remove and enjoy. - Add lemon pastry cream: With your leftover egg yolks make some lemon pastry cream and add it between the layers for a burst of citrus taste.

- Chocolate: Instead of fresh berries, use quality dark chocolate chips or bittersweet chocolate between the layers.

How to Make Italian Homemade Meringata

On the prepared baking sheet, draw a circle the same size as the bottom of a round cake pan. Make the meringue by beating egg whites in a medium sized bowl with cream of tartar. Salt until soft peaks appear, add the sugar very slowly one tablespoon at a time while continuing to beat, making sure that the mixture is stiff after each addition of sugar.

Spread the meringue evenly onto the circle, about ¼ inch thick. For the remaining meringue place into piping bags with your choice of decorating tips and make stars.

Bake the meringue, turn the oven off and let the meringue cool in the oven. In a large cold bowl using an electric mixer whip the cream until soft peaks form then add the powdered sugar and beat until company.

To assemble, place the meringue circle on the bottom of the springform pan, add the sliced berries. Spread some of the cream filling evenly on top. Add another layer of meringue kisses, and another layer of berries.

Decorate the top of the cake with the remaining cream and star meringues and fresh berries if you would like. Place in the freezer then let sit again in the fridge before serving.

- Sugar: I like to use fine sugar rather than regular granulated sugar, it will mix in much easier and evenly to make the best meringue possible. - Humidity: If it is humid out, wait to make the meringue on a different day!

It will set up best when the temps are cooler and less humid. - Plan ahead: Meringue takes awhile to dry out.

When I make this meringata dessert, I make the meringue the day before. - No springform pan: It is possible to make this without a springform pan and just form it with your hands.

You may need to crumble some of the meringue to hold its shape. - Flavored meringue: After stiff peaks form, you can add in a small amount of vanilla extract, lemon extract or flavoring of choice.

More Italian Desserts

This Italian Meringata turned out to be one of the best desserts, that was loved by all, I hope you enjoy it in addition.

Italian Homemade Meringata

- 3 large egg whites (room temperature) - ¾ cup granulated sugar (fine sugar is best to use)

- ½ teaspoon cream of tartar or 1 teaspoon of lemon juice

FOR THE CREAM FILLING

- 1½ cups whole/heavy cream - 2 tablespoons powdered sugar

- 1-2 cups assorted berries - In a medium bowl beat egg whites, cream of tartar and salt until soft peaks appear, add the sugar very slowly one tablespoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar. - Spread the meringue evenly on the circle, I made mine about ¼ inch thick.

The remaining meringue place in one or two piping bags with your choice of tips and make stars. Bake the meringue for 90 minutes, place a wooden spoon handle in the door and continue to bake for 1- 1½ hours. Turn the oven off and let the meringue cool in the oven for 5-6 hour or overnight.

- In a large bowl whip the cream until soft peaks form then add the sugar and beat until business. - Place the meringue circle on the bottom of the springform pan, make two layers, starting with sliced berries, then ⅓ of the cream filling evenly spread on top, then meringue kisses and again another layer of the same. Decorate the top of the cake with the remaining cream, (I used a star tip and added star meringues and fresh berries.

Place in the freezer for 2-3 hours. Let sit 30-45 in the fridge before serving.

How to store a Meringata cake

Store leftover meringata dessert in the refrigerator for up to 2-3 days.

Any more than that and the meringue will get soggy and collapse. If you would like to make this advance, you can leave it in the freezer for up to 4 days before removing it to the fridge for a few hours to soften.

If I freeze it for more than a few hours, I would wait to add the final layer of cream and fresh berries until right before serving.

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