Fragilite with marzipan and fresh berries

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Aug 21, 2016


The meringue I’m using here is originally from a Swiss roll that I made years ago. Recently I’ve wanted to make it again but I chose to make it into a layer cake. It is a pretty sweet meringue because of the marzipan, but it is countered nicely by the fresh berries.

If you are going for a more stringent looking cake, you can put your meringue in a pipping bag and pipe it into cirkles on the baking paper.

This cake is not for saving. The meringue goes soft if you let it stand for too long.

Serves 8-10


  • 6 egg whites
  • 220 g sugar
  • 1/2 tsp vinegar
  • 200 g marzipan (min. 60 % almonds)
  • 3 tbsp flour


  • 1/2 L heavy cream
  • 100 g dark chokolade, chopped
  • ab. 1-1,2 kg fresh fruit (strawberries, raspberries, blueberries, cherries) – washed and dried. Save some for decoration and cut the rest into small pieces.


Beat the egg whites stiff (start slowly until big bobles appear and turn the speed up to high. That’ll give you a more stabile stiffness). Continue beating while you add 110 g of the sugar, one tablespoon at a time. Add the rest of the sugar and vinegar and beat until it is completely stiff.

Preheat the oven to 125C (forced fan if you’re baking more layers at a time).

Grate the marzipan into the meringue and sift the flour in. Fold it gently (but thoroughly). Mark up 20 cm circles on the backside of four pieces of baking paper, turn over the paper, grease the circles with butter and spread out the meringue on the four circles. Bake them in the oven for ab. 45 minutes.
I have space for three at a time in my oven and let the last one sit on my countertop covered in cling film wrap.

Let them cool off on the baking paper.

Whip the cream and spread out 1/4 of it on the bottom base. Sprinkle with chocolate and cover with 1/3 of the fruit. Repeat until all the layers are on the cake. On the top, you apply the last of the whipped cream in the middle of the cake and decorate with fruit. Serve right away.

Fragilite Fragilite

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