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Meringue and Rum Layer Cake

Meringue and Rum Layer Cake

Brought to you by: The Cooking Book

Prep time:

Cook time:

The brown sugar makes the meringue quite chewy and the flavour goes well with rum.

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  • 115g Caster Sugar
  • 85g Dark Soft Muscovado Sugar
  • 3 Egg Whites
  • 250g Mascarpone Cheese
  • 115g Dark Chocolate, chopped
  • 150ml Double Cream
  • 3 tbsp Rum
  • 85g Hazelnuts, toasted chopped
  • 115g Pitted Black Cherries, can, drained weight
  • 2 tbsp Icing Sugar, for dusting


Step 1

Preheat the oven to 130°C (250°F/Gas 1/2). Draw 3 × 18cm (7in) diameter circles on a piece of greaseproof paper.

Step 2

To make the meringue, mix the 85g or caster sugar and 85g of mascarpone sugar together. Whisk the egg whites until very stiff and gradually whisk in the sugar. Divide among the 3 circles and spread flat. Bake for 90 minutes, or until crisp and dry. Transfer to a wire rack to cool.

Step 3

To make the filling, beat the mascarpone and 30g of sugar together in a large bowl. Melt the chocolate in a bowl over a pan of simmering water. Allow to cool for 10 minutes.

Step 4

Stir the chocolate into the mascarpone mixture. Whip the cream until it just holds its shape, then add to the mascarpone, along with the rum, nuts, and cherries.

Step 5

Place a meringue circle on a serving plate, spread half the filling over the meringue, and place a second meringue on top. Spread the remaining chocolate mixture over the second meringue and place the last meringue on top. Chill for at least 30 minutes, then dust with icing sugar before serving.

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