In today’s attempt of recreating famous cakes at home, I made the famous Vanilla Meringue cake from Cipriani (Harry’s Bar New York). It’s a light and delicious cake that’s also super elegant. It’s got 4 thin layers of moist vanilla sponge, sandwiched with layers of light and fluffy vanilla cream. The cake is covered in a fluffy layer of meringue and toasted for that elegant look. The result is super light and airy, easy to eat and not too sweet – which is always a plus ;)!
Cipriani Vanilla Meringue Cake
Recreating the famous Cipriani (Harry’s bar) Meringue Vanilla Cake that features layers of vanilla sponge cake filled with creamy custard and topped fluffy meringue that’s lightly toasted for added flavour.
Ingredients
Sponge Cake:
- 150 g Flour
- 150 g Sugar
- 4 eggs
- Butter to grease the pan
Créme Diplomate
- 170 ml Whole Milk
- 1 tsp Vanilla extract
- 50 g Sugar
- 15 g Corn Flour
- 2 Egg Yolks
- 360 ml Heavy Cream
Meringue:
- 4 Egg Whites
- 200 g Sugar
- 2 tsp lemon juice
Instructions
Creme Diplomate
- Start with making a pastry cream. Heat the milk and vanilla in a saucepan until it starts to simmer.
- In a separate bowl, whisk together the sugar, corn flour, and egg yolks.
- Gradually pour the hot milk into the egg mixture, whisking continuously.
- Pour the mixture back into the saucepan and heat it over medium heat, whisking constantly until it thickens.
- Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool for at least 2 hours.
- For the creme diplomate, add the chilled pastry cream into the heavy cream until soft peaks form – be careful to not overwhip otherwise the cream will become liquid.
Sponge Cake
- In a bowl, beat eggs with the sugar until pale in colour.
- Sift in and fold the flour into the egg mixture.
- Pour the batter into a 8” or 7” pan greased with butter and lined with baking paper at the bottom.
- Bake at 180 degrees C for 20 minutes or until a toothpick inserted into the center comes out clean.
Swiss Meringue
- Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water.
- Whisk constantly until sugar is dissolved and mixture has warmed to about 70 degrees C.
- Remove the bowl from heat.
- Beat on high speed until mixture is cool and stiff peaks form.
- Continue beating until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
Assembly
- Once the sponge cake has cooled, cut it in into 4 layers
- Spread a layer of the creme diplomate between the layers of cake
- Finally, spoon the meringue over the cake, spreading it evenly and creating peaks with the back of a spoon.
- Use a blowtorch to lightly brown the meringue.
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
4 comments
How much heavy cream? Please upload a video on YouTube
Not finished yet, but you made it with french merengue not italian. I understand the italian merengue is better for top of cakes because its tougher. I will tag you on instagram when I finish;). Thanks for the recepy.
No, the recipe is correct. This is a Swiss meringue. An Italian meringue is with a sugar syrup you pour into the egg whites as you whisk.
I’m curious if anyone has made this because referencing the pictures, the cream to sponge ratio is very, very high on the cream which seems overwhelming. I would probably choose to reduce the amount of cream inside.