Strawberry and coconut meringue torte


  • Strawberry and Coconut Meringue Torte
  • Strawberry and Coconut Meringue Torte, Photo 2
  • Strawberry and Coconut Meringue Torte, Photo 3
Recipe type: Dessert
Number of serving: 5 servings
Preparation time: 15 minutes
Cook time: 60 minutes
Ready in: 1 h, 15 m
Difficulty: Very Easy


- 6 egg whites
- 350 g caster sugar
- 250 g shredded coconut, lightly toasted
- 30 g shaved coconut, lightly toasted, to deorate
- fresh whole strawberries, to decorate

Strawberry Cream :
- 500 ml double cream
- 4 tablespoons icing sugar
- 1 tablespoon kirsch (clear cherry brandy)
- 1/2 teaspoon ground cinnamon
- 100 g white chocolate, melted and cooled
- 250 g fresh strawberries, chopped


Step 1: Preheat oven to 140C. Line baking sheets with parchment paper and mark with circles.

Step 2: To prepare the meringue disks, beat egg whites in mixing bowl on medium speed until soft peaks form.

Step 3: Gradually add sugar, beating until thick and glossy. Fold in coconut. Spoon meringue onto circles on the prepared baking sheets and spread using a spatula.

Step 4: Bake for 1 hour, or until crisp. Remove from oven, let cool for 10 minutes, then transfer to racks to cool completely.

Step 5: To prepare the strawberry cream, beat the cream and sugar ntil soft peaks form. Fold in the kirsch, cinnamon, melted chocolate, and chopped strawberries.

Step 6: To assemble the torte, divide the strawberry cream into quarters and spread it on top of each meringue disk. Sandwich the disks together into a tall layer cake. Arrange the whole strawberries and shaved coconut decoratively on the top layer.

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By Ah Tze

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