Coffee Meringue Cake






















It’s my birthday, let’s celebrate! Let’s celebrate with this awesome Coffee Pavlova cake, because it’s an awesome cake. Obviously you need to like coffee flavor to like this, but if you do I pretty much guarantee you will go bananas for this cake.
Being the middle of the summer I got some raspberries on the farmers market when planing a Pavlova cake, but let’s just say my kiddos got to those before they ever made it anywhere near the cake. Apparently there is nothing better than yogurt with raspberries. I’m a lucky mama.


Coffee Meringue Cake
serves 12 to 16


(For every egg-white use about 2 1/2 Tbsp sugar + 2 1/2 Tbsp confectioners sugar)

6 egg whites
1 cup sugar
1 cup confectioners sugar

Put the egg whites in a mixer and blend until you start getting white ribbons but it is all very soft. Start adding the sugars slowly one tablespoon at the time and mix until you get shiny snow peaks and it looks ‘marshmallowy’.
Prepare four sheets of baking paper and form a desired width circle from you egg whites on each sheet. The thickness you are going for is about half an inch. I have a pan that when turned upside down fits two large circles next to each other so I do it in two times. My mom often bakes just rectangular shape and makes it in that shape. Whatever works best for you is just fine.

Bake for 10 minutes on 300 F and then 1 1/2 to 2 hours on 200 F. The meringue should remain closest to the beginning white as possible.
Cool off completely. They can keep really well like this for a few days so it’s great to make ahead. I just loosely put them in a grocery back and keep in a dry place where they are out of reach because they can be quite fragile.

Coffee Filling:

2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 Tbsp instant coffee powder
2 tsp water

3 oz unsweetened chocolate chips
chopped hazelnuts for garnish, optional

This couldn’t be more simple. I used to mess with a pastry cream type of filling but now I just whip up some heavy cream with the sugar and rest of the ingredients. Just make sure to mix up the instant coffee powder with water before adding it to the heavy cream.

Assemble the cake by spreading the coffee and heavy cream mix in between and on the top of the meringue layers, finish it of with a drizzle of melted chocolate (I do 30 second intervals in the microwave) and if so desired sprinkle some chopped hazelnuts on top as well.

This is a very rich in flavor but so light in texture. It should be made a day in advance so that the filling softens the meringue a bit and because it is so light in texture I think it’s perfect for Summer. Enjoy!





21 thoughts on “Coffee Meringue Cake”

  1. Made this for Christmas 2018. Now it is Christmas 2019 and I have the meringues in the oven for this Christmas. I am making two of these cakes for two visits we are making Christmas day. People went crazy for this last year and I received so many compliments. Thanks for the recipe! it is easy to make and light as a feather (not calorie light just texture! )

  2. I have family with lactose intolerant issues. Could I use a frozen dessert whipped topping? What else might you recommend ?

    1. I think you could give it a try, I barely ever use the frozen dessert whipped topping so I’m not sure how it would keep at room temperature but if refrigerated I think it should be ok. If you do try it please let me know how it works, I’d love to know!

  3. My mouth is watering just reading this recipe, who cares about the calories when its your birthday, definitely going to make this thanks for sharing the recipe

  4. So for the meringue, it’s 6 egg whites & a cup each of sugar & confectionery sugar? Or for every egg white, it’s 2.5 tbsp each sugar & confectionery sugar up to a cup?

    1. I totally understand, this is an older post before I was using the recipe card plugin that I now use because it has that print option. I’ve been getting ready to take new pictures for this and I was going to update the card then! Thanks for visiting though and leaving a comment, it is a good reminder to hurry up!

  5. Hi, I make this kind of dessert for at least 20 years. But I use different layers, coffee, vanilla and hazelnut merengue.
    I use a bit more than 1 liter of heavy whipping cream between the layers and for the outside decoration. When it is assembled, I put it in the freezer, till completely frozen.
    I serve this dessert frozen, just take it out 45 minutes before serving, and cut in pieces with an electrical knife.
    Leftovers can go back in the freezer till next time. Hope you like this.

  6. What should be the dimensions of the meringue if I want to make a rectangular cake?

    I want to make a rectangular cake then cut the slices into bar size for a bake sale.

  7. I’m a bit confused, do you add the coffee to the heavy cream or is this separate where you brush on the coffee and then you top it with the heavy cream mixture?

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