World Cup Meringue Cake

World cup meringue cake 3

So called because we had this for dinner whilst watching the final of the 2007 Rugby World Cup.  My husband is South African so clearly this was a night for some rejoicing and this cake has ever after been associated with celebration and happy days.   Crispy, chewy meringue against a smooth rich chocolatey filling – fabulous.   Oh and yes, I do realise 2007 was a few years ago but the name has stuck!

Anyway, it is supremely easy to make and the meringue layers will be fine in an airtight tin for a couple of days.  In fact, if you have room in your freezer to keep the layers flat then that is another option.  Should you have a bottle of Baileys, Kahlua or similar in the cupboard then this is the perfect time to use a couple of tablespoons in the ganache filling. Cointreau or Grand Marnier now I think of it would take you the chocolate orange route…. If you are serving this to the underage leave out the alcohol and perhaps go 50/50 milk and plain chocolate, this is what my children prefer.  I like this with very cold pouring cream – my husband however likes it with whipped cream providing another layer between the ganache and the meringue, but you can take your pick.

Whatever your sporting affiliations, please make and enjoy.

World cup meringue cake

World Cup Meringue Cake

4 egg whites

200g caster sugar

1 teaspoon wine vinegar (red or white)

1 teaspoon cornflour

300ml double cream

150g chocolate, plain or 50/50 plain and milk chocolate

Icing sugar, to serve (optional)

Preheat the oven to 140. Cut out 3 x 20cm circles in baking parchment and put onto baking sheets.  Whisk the egg whites until stiff then gradually incorporate the sugar.  When all that is mixed in add the vinegar and cornflour and mix until all is smooth and satiny.  Divide the mixture between the 3 circles and smooth.  Cook for an hour then turn off the oven and leave them in there for a further 30 minutes.  Take out and leave to cool.  Meanwhile put the cream and chocolate in a small pan and heat gently until melted and smooth, add the liqueur now if using.  Decant this ganache into a bowl and leave to cool until thick, I find the fridge best for this.   Keeping the best looking meringue for the top, divide the ganache between the other two,  pile them up, dust with icing sugar and serve to applause.  Serves 6 generously.

World cup meringue cake 2

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18 Responses to World Cup Meringue Cake

  1. laurasmess says:

    Wow, that looks gorgeous Anna! I am a big fan of meringue stacks, I make them often but I’ve never attempted one with chocolate ganache. I am pretty sure that my husband would adore this with a cup of coffee. Perfect, I can understand how it’s been a favourite since 2007!! x

    • Anna says:

      I can certainly confirm it goes very well with a cup of tea – coffee would probably be even better!

  2. Looks completely yummy Anna. How beautiful on your lovely glass stand/serving dishes with candles too.

  3. I think it is worthy of the name! It was a great world cup year for us :)

  4. Oh that looks fabulous Anna – I think I would go the Grand Marnier route…Yum! We are a bit conflicted about the world cup here, as a Kiwi married to a Scot living in Australia we have to cheer every one on. Of course we have our favourites but at least when one of our teams goes out we have another two to cheer on :)

  5. I don’t like rugby but I do love meringue and chocolate so this looks right up my street! Delicious.

  6. Wow — this looks so good! Ive never made meringue before, but am inspired to give it a try!

  7. Chocolat ganache with meringue is heavenly, wish raspberries were still in season to go with this!

  8. Oh yes – 1995 and 2007 were good years for South African rugby fans and we still reminisce about the good old days :-) I love the look of this dessert and I also didn’t know that you could freeze meringue. Good to know.

  9. OMG! I may not be into the World Cup, but I am totally into this meringue cake. In fact I’m drooling over here:)
    xo
    E

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