Frozen Meringue Cake

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I made this with strawberries. For the syrup, I just mixed some strawberry jam and maple syrup. It was not a lot of work, just a lot of time. Thaw slightly before serving. I loved it. It tastes like fruit freshly picked from the garden.

It is not your ordinary every day cake, but the ideas you can get from making this are great. A white cake with this frosting. A white cake with the syrup injected into it. In theory, you could do this recipe with any type of fruit you might want. Lemons, Raspberries, Strawberries, Blueberries, cantalope ... *rubs hands together fiendishly as a mad scientist chef.

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Everyone that ate this cake enjoyed it very much. It was a delicious cake--very good--not great, hence the four stars.

The balsamic sauce was absolutely the best. The combination of the raspberry cream, meringue, and sauce were deliciously complementary. The sauce recipe could be cut in half; I was generous with the sauce--I could not imagine using it all on one cake. (It's a great sauce!

I made the cake the night before and left it in the freezer taking it out about 45 minutes before it was served. Maybe the meringue might be taken out of the oven right after it's baked? I know from other meringue cookie recipes that leaving it the oven while cooling down is part of the baking process, but this one was a little too firm. I'm unsure if that's from leaving in the freezer overnight, or from the long period of cool down in the oven.

I evenly split the meringue on the two 8" round pieces of parchment paper and then spread it out with a small rubber spatula instead of piping.

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nom nom.....!! love love love!! especialy as a lemon cake! ;

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My desert came out picture perfect. However my guest thought the taste was just “alright”. Part was probably my fault, I served the cake frozen. I should have let it thawed for 20 minutes. Only one out of my six guest liked the syrup. And only one finished eating the desert. I liked the raspberry cream and will make it again. However, I did add ¼ cup of raspberry (seedless jam for more flavor. I probably will not make the desert again. Just not worth all the time and effort. Sorry Giada, still love you.

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This dessert is fabulous! The meringue comes out perfect and almost cake-like, and is very easy to make. The rasperry cream tastes like ice cream once it is frozen. The perfect summertime dessert; I could eat the whole cake!

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I've made meringues before and never had any problem with them cooking in the time indicated but this one wasn't done after 2 hours at 200 degrees and then 2 more hours left in the oven with it turned off. I drew 8" circles on parchment paper and divided the meringue evenly so not sure what happened. Had to turn the oven back on for almost another hour and it still wasn't cook through. Don't think I'll be trying this one again. Did enjoy the raspberry whipped cream and will make that again but will put it on the individual meringues next time.