Reviews
Add Rating & Review
Back to Tropical-Sorbet-and-Meringue Stack Cake
All Reviews for Tropical-Sorbet-and-Meringue Stack Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Tropical-Sorbet-and-Meringue Stack Cake
Credit:
Con Poulos
Recipe Summary
prep: 40 mins
total: 6 hrs 45 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 1/4 cups sugar
4 teaspoons cornstarch
5 large egg whites, room temperature
1 1/4 teaspoons fresh lemon juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 pints fruit-flavored sorbets, such as mango, blood orange, and blueberry–passion fruit
1 cup heavy cream
Fresh raspberries and blackberries, for serving
Toasted unsweetened flaked coconut, and chia or hemp seeds, for serving (optional)
Cook's Notes
For a striking presentation, pick sorbets in bright, complementary colors.
Gallery
Tropical-Sorbet-and-Meringue Stack Cake
Credit:
Con Poulos
Recipe Summary
prep: 40 mins
total: 6 hrs 45 mins
Yield: Serves 10 to 12
Gallery
Tropical-Sorbet-and-Meringue Stack Cake
Credit:
Con Poulos
Tropical-Sorbet-and-Meringue Stack Cake
Credit:
Con Poulos
Tropical-Sorbet-and-Meringue Stack Cake
Recipe Summary
prep: 40 mins
total: 6 hrs 45 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 40 mins
total: 6 hrs 45 mins
Yield: Serves 10 to 12
prep: 40 mins
total: 6 hrs 45 mins
prep:
40 mins
total:
6 hrs 45 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 1/4 cups sugar
- 4 teaspoons cornstarch
- 5 large egg whites, room temperature
- 1 1/4 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- 3 pints fruit-flavored sorbets, such as mango, blood orange, and blueberry–passion fruit
- 1 cup heavy cream
- Fresh raspberries and blackberries, for serving
- Toasted unsweetened flaked coconut, and chia or hemp seeds, for serving (optional)
Directions
Preheat oven to 250°F, with racks in upper and lower thirds. Stir together sugar and cornstarch. In the bowl of a mixer fitted with the whisk attachment, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 8 to 10 minutes.
Draw two 5-by-10-inch rectangles on a sheet of parchment, spaced at least 2 inches apart. Turn parchment upside-down on a baking sheet and adhere corners with masking tape or tiny dollops of meringue. Repeat with another sheet of parchment and baking sheet, so you have 4 rectangles total. Divide meringue evenly among rectangles; spread to edges with an offset spatula.
Bake until meringues are crisp and dry on outsides, but not developing any color, about 1 hour. Turn oven off (do not open door); let cool and continue drying in oven at least 2 hours and up to 1 day.
Temper sorbets in refrigerator until softened but not melting, about 15 minutes. Transfer one meringue layer to a freezer-safe plate or tray. Gently spread one pint of sorbet evenly to edges of meringue. Repeat with remaining meringue and sorbet layers, topping with last meringue layer. Freeze until firm, at least 3 hours or, wrapped in plastic, up to 2 days.
Beat cream to soft peaks on medium-high speed. Spread over top of cake; sprinkle with berries, coconut, and seeds. Slice and serve immediately, or cover with plastic wrap and return to freezer until ready to serve, up to 4 hours.
Cook's Notes
For a striking presentation, pick sorbets in bright, complementary colors.
Cook’s Notes
For a striking presentation, pick sorbets in bright, complementary colors.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tropical-Sorbet-and-Meringue Stack Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tropical-Sorbet-and-Meringue Stack Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
