Cinnamon Meringue Cake with Caramelized Apples and Mascarpone Cream

I really love meringue desserts, and this time I wanted to combine the cozy flavors of apple pie with the delicate lightness of meringue. The cake is simply wonderful: the cinnamon-flavored meringue pairs perfectly with apples sautéed in brown sugar and a light, not-too-sweet mascarpone cream. I used brown sugar for the apples to give a subtle caramel note, but you can use regular sugar for a slightly different result.

The meringue is best made a day in advance and left to cool in the turned-off oven with the door slightly open overnight.

Ingredients

Meringue layers:

• 6 egg whites

• Pinch of salt

• 250 g (1 1/4 cups) sugar

• 1 tbsp potato starch

• 1 tsp lemon juice

• 2 tbsp cinnamon

Caramelized apples:

• 3–4 apples, peeled, cored, and diced

• 2 tbsp brown sugar (demerara or muscovado)

• 1 tsp cinnamon

Mascarpone cream:

• 250 g mascarpone

• 200 ml heavy cream

• 2 tbsp powdered sugar

Decoration:

• 1 bar dark chocolate

All ingredients for the meringue should be at room temperature.

Meringue Layers

1. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar toward the end of beating.

2. Gently fold in the potato starch, cinnamon, and lemon juice.

3. Line a large baking tray with parchment paper and draw two circles, about 20–22 cm (8–9 inches) in diameter. A small cake pan base, plate, or bowl works perfectly.

4. Spread the meringue evenly within the circles.

5. Bake at 120°C (250°F) with fan for about 1.5 hours. If the meringue peels easily from the paper, it’s ready; otherwise, bake up to 30 minutes longer.

6. Turn off the oven, open the door, and leave the meringue to cool for several hours (or overnight).

Caramelized Apples

1. Place the diced apples in a small saucepan and sprinkle with sugar and cinnamon.

2. Cook gently over low heat, covered, for about 40 minutes (depending on apple firmness), until the fruit starts to soften and break down.

3. Let cool completely.

Mascarpone Cream

1. In a mixing bowl, combine mascarpone and cream.

2. Whip until it reaches a light, whipped cream consistency.

3. Add powdered sugar at the end of whipping.

Assembling the Cake

1. Place one meringue layer on a cake stand and spread the cooled caramelized apples evenly on top.

2. Spread the mascarpone cream over the apples.

3. Top with the second meringue layer.

4. Melt the chocolate in a double boiler or in the microwave on low power, and drizzle it thinly over the top of the cake.

The cake tastes best and is easiest to slice the next day.