Praline meringue cake with strawberries

Praline meringue cake with strawberries

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 30 mins Cook: 1 hr Ready in 1 hour 30 mins + 1 hour cooling


Serves 12
A caramel-flavoured praline meringue that's perfect for a summer's day

Nutrition and extra info

  • Unassembled meringues only

Nutrition: per serving

  • kcal533
  • fat35g
  • saturates35g
  • carbs51g
  • sugars50g
  • fibre2g
  • protein7g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.


    For the meringue

    • 175g whole almond, toasted


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 225g golden caster sugar
    • 225g light muscovado sugar
    • 6 egg whites
    • 1 tbsp cornflour
    • 2 tsp white wine vinegar

    To assemble

    • 1kg strawberry, hulled and halved, or quartered if large



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 586ml icing sugar, plus extra for decorating
    • 586g pot double cream


    1. Heat oven to 140C/fan 120C/gas 1, and line two flat baking sheets with baking parchment. Whizz about two-thirds of the toasted almonds in a food processor until chopped. Don’t let them start to look greasy or clump together – they should still be in pieces rather than ground. Roughly chop the remaining third with a knife.

    2. Stir the sugars together. Using an electric hand whisk, beat the egg whites in a large bowl until stiff, then add the sugar in three batches, beating the mixture back to stiff after each addition. Add the cornflour and vinegar, and keep going until the meringue mixture is glossy and so stiff that the beaters begin to feel heavy when stirring – this can take up to 5 mins.

    3. Quickly fold in all of the finely chopped nuts and most of the roughly chopped with a spatula, then divide the mixture between the two baking sheets. Spread both into 20cm circles, then scatter the remaining chopped nuts over. Bake for 1 hr, then turn the oven off and leave the meringues inside to cool for at least 1 hr. Leave the oven door closed (this will help to prevent them cracking). Will keep overnight in an airtight container, or freeze, wrapped in cling film, for up to 1 month.

    4. For the strawberry sauce, purée 600g of the strawberries in a food processor or blender. Press through a sieve to remove the seeds, then sweeten with 2 tbsp of the icing sugar. Can be made up to 1 day ahead. Sieve the remaining icing sugar into the double cream, whip until it just holds its shape, then carefully swirl through two-thirds of the sauce.

    5. To serve, slide one of the meringues off its baking parchment onto a serving plate, then spread over half the cream. Place the second meringue on top, pile over the rest of the cream and top with the remaining strawberries. Dust with a little more icing sugar if you like, and serve the leftover strawberry sauce alongside.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    9th May, 2011
    I made this for a dinner party for my friends, it was absolutely delicious and everybody loved it. I would say its a little bit too sweet, but otherwise amazing and if you have really good strawberries, it does not need anything else.
    1st May, 2011
    I've made this a number of times now and it's a firm favourite with the girls. I have a really sweet tooth so absolutely loved this!
    15th Apr, 2011
    AB FAB, I made this for a friends b'day BBQ nearly two years ago and I'm still asked to make it....looks very impressive and I've even now made it by piling the two meringues with cream and fruit, looking like two cakes instead of one. Today I'm halving the quantities and making just one meringue topped with cream and fruit for a small gathering. Agreed that there's no need to add sugar to the cream, meringue is sweet enough! Thx again GF
    25th Jun, 2010
    Made this this evening for afters at our BBQ. Followed the recipe and it was the best meringue I've ever made. Delicious!
    1st Jun, 2010
    This is a great recipe and thoroughly enjoyed by all. One thing I would say is that the strawberry cream was too sweet, the meringues are sweet enough to make up for a less sweet cream. Other than that a really great summer's day recipe.
    22nd Aug, 2009
    my thirteen year-old daughter made this and i was very impressed it keeps for a couple of days in the fridge but it is better eaten the same day.
    18th Jun, 2009
    Made it again for another dinner party and used a helpful hint of 400g mixed sugars to 200g of egg white. You must weigh the egg white to keep the proportions right, all other ingredients the same... no toffee sauce this week instead i split fruit conbination between both layers ( keeping more for the top ) and then stacked it up PERFECT!!
    10th Jun, 2009
    I made this for dessert after a bbq and it was the perfect finish. I used a conbination of strawberries, raspberries and blueberries for the top and drizzled toffee sauce over the bottom layer before placing on the top meringue. I added a tablespoon of icing sugar to the whipped cream and a drop of vanilla essence too. my meringues broke into four but piling it with cream and fruit I was able to disguise the breaks and present an impressive dessert.
    1st Jun, 2009
    I made this pavlova over the week-end. The meringue came out perfectly and everyone loved it. Great for a large group. My first meringue ever, so was impressed with the recipe. The only thing was it was a bit too sweet for my liking and I have a real sweet tooth. Next time I won't put so much icing sugar in the cream. I also think I will drizzle the strawberry sauce over the cream instead of folding it in. It did make cream a bit too runny. This recipe is great to adapted by using other fruits.
    2nd Apr, 2009
    Absolutley delicious and easy enough to make. I followed the recipe exactly in terms of quantities etc with no problems! Looked fabulous I was very impressed!!


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.