Engineer by degree, Entrepreneur by profession and researcher by passion.
They say speak english, kiss french, spend arab, drive german and dress italian. Well.. dress and eat italian, for God sake. My love for everything italian is unconditional. I am a mediterranean girl who loves a good pasta and all sorts of homemade rustic mamie-food made with love. This may be the reason why when I am not on a trading platform, I spend most of my time between the kitchen, and the gym.
My absolute favourite Italian franchised restaurant is Cipriani. Each city I have visited, I always made sure to check if there is a Cipriani in the city so I can go. It’s like going to Paris only to take an Insta-perfect picture of the red berry pavlova at L’Avenue or at any other Costes in La Ville Lumière. So Meringata alla crema is my Italian version of Costes’s epic pavlova. The difference is that the Meringata alla crema has a fluffy, light, delicious meringue I could literally swim in. Literally.
Today I am sharing with you my own version of the Meringata alla crema, with a Zoubida twist: a Coco-Meringata alla crema. Yes. Because coco is healthy fats, and because I love everything Coco-related (enough Chanel channeling Zoubida enough!).
So there you have it. A scrumptious and light meringue filled cake with a drizzle of coconut. Hope you enjoy it just as much as I do all the time.
2 large eggs, at room temperature
6 large egg whites, at room temperature
400g granulated sugar
450g all-purpose flour
200ml sour cream, at room temperature
250ml unsweetened coconut milk
250g unsalted softened butter
4 tsp. baking powder
1 tsp. salt
1 tbs. pure vanilla extract.
300ml heavy cream
3 large egg yolks
150g granulated sugar
2tbs. all-purpose flour
1 cup coconut flakes
2tbs. unsalted softened butter
1 Tbs. pure vanilla extract
Pinch of salt.
600g granulated sugar
10 large egg whites.
Make the cake:
Heat the oven to 180°C.
In a medium bowl, mix the flour, baking powder, and salt. Mix the coconut milk with the vanilla.
Beat the butter and sugar on medium-high speed until light and fluffy for 3 to 5 minutes. Add the eggs one at a time, beating well after each addition.
Add about one-third of the flour mixture and mix on low speed until incorporated. Add half of the coconut milk and mix until incorporated. Keep on adding the flour mixture and coconut milk each one at a time until you’re done with both mixtures.
Add the sour cream and mix until incorporated.
Pour the batter into a large bowl.
Beat the egg whites on high speed until soft peaks form, this will take about 2 to 3 minutes.
Gently stir a large spoonful of the whites into the batter to loosen it, and then fold the remaining egg whites gently into the batter. Use a spatula for this task.
Get 3 cake pans butter and parchement paper ready. The pans need to be the same size. If you don’t have 3 cake pans, you can use only one but be careful, cover your batter while you are waiting for the cake layers to bake.
Divide the cake batter evenly among the prepared cake pans.
Bake the cake layers until a knife inserted in the center of each cake comes clean and dry. This will take approximately 25 to 30 minutes.
Let the cakes cool for 10 minutes.
Make the filling:
In a medium bowl, whisk 1-1/2 cups of the cream and the egg yolks.
Combine the sugar and flour in a medium saucepan.
Add the cream mixture and cook over medium heat until smooth. This will take about 2 minutes.
Bring to a simmer and cook, whisking, until thickened to a pudding consistency, for about 8 to 10 minutes. Remove from the heat.
Stir in the coconut, butter, vanilla, and salt and let cool to room temperature.
With an electric hand mixer, whip the remaining 1/2 cup cream. With a spatula, gently fold the whipped cream into the filling.
Assemble the cake after evenly spreading the filling on each layer and let the entire cake cool.
Make the meringue:
Put the sugar and egg whites in the metal bowl of a stand mixer and set over a pot of simmering water. Whisk constantly until the sugar melts completely, for 3 to 4 minutes.
Transfer the bowl to the mixer, fitted with the whisk attachment, and whisk at low speed until the mixture becomes completely opaque and begins to thicken, about 4 minutes.
Raise the speed to medium and beat until thickened, for about 5 to 7 minutes.
Finally, raise the speed to high and beat until glossy and thickened, for about 4 minutes more.
Apply the meringue thickly over the entire cake. Then, repeatedly poke your fingertips into the meringue, pulling it into spikes all over the cake.
You can brown the meringue using a kitchen torch, but I like it to be all white.. snow white.