Passion Fruit Meringue Cake with Green Tea Cream Recipe

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serves: 4

For a meringue with a twist, try this fruity recipe for your next dinner party and you’ll have a dessert recipe that you’ll want to try again and again.


Buy The Pocket Bakery (£18.99; Weidenfeld & Nicolson)


  • 3 egg whites
  • 90g caster sugar
  • 90g sifted icing sugar
  • For the cream:
  • 1tsp green tea powder
  • 2tbsp sugar
  • 225ml double cream, whipped
  • 2 passion fruit, split in half
  • Edible rose petals or fresh mint leaves, to decorate
  • You will need:
  • 2 baking sheets lined with baking parchment
  • Piping bag


  • Preheat the oven to 100C/200F/less than Gas Mark ¼, and prepare the tin. Put the egg whites in a mixing bowl/stand mixer and whisk until soft peaks of white foam form. Gradually sprinkle in the caster sugar, as you whisk, and then continue to whisk for a few minutes until the egg whites are firm and stiff

  • Add the sifted icing sugar and continue to whisk – the mixture should eventually become very shiny and stiff. Scoop the mixture into the piping bag and pipe a heart shape on to each of the baking sheets. Bake for 1 hour and 45 minutes, then turn off the oven and leave the door open. When cool, remove the meringues from the oven

  • When the meringues are completely cold, combine the green tea, sugar and cream. Spread on the surface of one meringue, then scoop small amounts of passion fruit in evenly spaced little blobs, on to the cream. Place the second meringue on top and then decorate with rose petals or mint leaves.

Top Tip for making Passion Fruit Meringue Cake with Green Tea Cream

The meringue should be soft in the centre but some like theirs a little more crisp and caramelised. Bake for an extra 20 mins if so

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