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Cipriani Meringue Cake

How to make the Cipriani Meringue Cake Recipe

Cipriani Meringue Cake is definitely a challenging one. Are you up for the challenge?
5 from 2 votes
Prep Time 2 hrs
Cook Time 1 hr
Course Dessert
Cuisine Italian
Servings 12 people
Calories 600 kcal


  • 1 Torch
  • 1 Oven
  • 1 Candy Thermometer



  • 2 and 3/4 cups Unbleached Cake Flour (326 grams)
  • 1 and 2/3 cups Sugar (333 grams)
  • 1 tbsp Baking Powder
  • 12 tbsp Butter
  • 3 Eggs
  • 2 Egg Whites
  • 1 Vanilla Bean or Vanilla Extract

Mascarpone Frosting

  • 8 oz Mascarpone
  • 3 Egg Yolks
  • 1 cup Confectioners' Sugar
  • 1 cup Heavy Whipping Cream
  • 1 Vanilla Bean

Italian Meringue

  • 2 cups Sugar
  • 1 cup Water
  • 1/2 Lemon Juice
  • 1 tbsp Vinegar
  • 8 Egg Whites


Preparing the batter for the Cipriani Meringue Cake

  • First, we are going to start by taking the vanilla bean and cutting it in half vertically. Once we see that it’s perfectly cut in half, we are going to add this to a saucepan with the milk together. We are going to heat the milk up for about 5 minutes. In addition, make sure your milk does not boil. We just want to heat it up so that it’s perfectly extracting the vanilla flavor.
  • Let’s take a large bowl and in the large bowl, we’re going to add the flour first and the sugar. Let’s combine them well together. Now that everything is well combined, let’s add the butter. Let’s mix it very well. Once the mixture looks combined, let’s start adding the eggs.
  • We’re going to add a little at the beginning and then we’re going to continue by adding the rest of them. Once the batter looks combined, we are going to add in the milk that we heated up earlier and mix it really well. Do not throw away that vanilla bean because we’re going to use it just shortly.
  • Let’s put the batter aside for a little bit, and we’re going to take that vanilla bean that we just prepared and we’re going to scrape all the beans off. Take a knife and start scraping them from the top to the bottom. You don’t have to throw the stem away. You can put it in your sugar and you’ll have vanilla sugar. After we add the vanilla, Let’s start mixing it really well.
  • Our next step is to add the baking powder. Now that our batter is ready, let’s put it aside and we’re going to prepare the baking pans. In my scenario, I’m going to use 2 8-inch baking pans. What I’m going to do is, I’m going to take the bottom off and then take some parchment paper.

Baking the cake

  • We are going to fold the parchment paper, trying to form a triangle, as many times as we can. What we’re trying to do by this is if you go towards the middle of the pan, you have to cut it right the radius to create the perfect circle. Take some scissors and cut it the length of the radius. And now you have a perfectly round circle.
  • To make this even better, I’m going to spray some butter on the sides of the pan. This will make it much easier to take off once it’s baked. Now, we got our two baking pans, let’s start pouring in the batter. I’m going to pour two thirds in one of the pans and one thirds on the other. Make sure we scrap everything off.
  • And now that our baking pans are ready, we’re going to flatten them. Once the cakes are ready, we are going to bake them in the oven at 350 degrees Fahrenheit for about 30 to 40 minutes. The best way to tell if the cakes are ready or not is by looking at the top color.
  • We’re looking for a golden brownish color. Once the cakes are done, we should let them rest for a little bit until they cool down to room temperature. 

Preparing the frosting for the Cipriani Meringue Cake

  • In a large bowl, Let’s combine together the sugar and the egg yolks. Mix them really well. Once you get this golden yellowish color, let’s add in the cheese. Combine really well. Once everything is combined, let’s start adding the heavy cream little by little.
  • Once we’re almost done, let’s add in the vanilla beans. Make sure to not over mix it because it will cause the frosting to curdle. The frosting is ready once it looks very creamy and fluffy. Finally, we’re going to put this in the fridge. Next we’re going to continue with assembling the cake.
  • Let’s get a wooden board. And let’s prepare the first cake. Using a big knife, let’s cut off the top part. You can repurpose leftover cake by making cake pops. Next, we’re going to flip this around and let’s cut the bottom off. Next, we’re also going to cut all the brown parts around. I’m going to cut this in half. And we’re going to repeat the same process for the other part.

Assembling the cake

  • Next, let’s grab a spinning board and one of these cake holders. First, we’re going to add a little bit of frosting at the bottom, so that our cake doesn’t move. Next, let’s place our first layer. Make sure to put it in the center. Next let’s add some frosting.
  • Likewise, make sure to spread it around. Next, let’s place the second layer. Add in some frosting as well and make sure to spread it around. Next, we’re going to place in our third and final layer and add the final frosting. In addition, let’s add some around as well. Prepare to get yourself a little messy in here.
  • Furthermore, we don’t need this to look too perfect because the meringue is going to cover all of it. Now that the cake is ready, we’re going to place this in the fridge and then prepare the meringue frosting.

Preparing the Italian Meringue

  • In a saucepan, we are going to combine together the sugar and the water. We are going to put this to boil until our candy thermometer reaches 240 degrees Fahrenheit. While our simple sirup is preparing, let’s mix together the egg whites with the lemon.
  • Likewise, we start mixing really well. Once our egg whites create stiff peaks, we’re going to bring in the hot sugar and continue to mix it slowly. But be really careful because hot sugar is very dangerous.  We are going to start pouring little by little. At the end, the Meringue should look creamy and fluffy.

Finalizing the Cipriani Meringue Cake

  • Next, Let’s put this aside and let’s grab the cake. Let’s bring in the carousel again and put the cake on top. In addition, using a spatula, let’s put the Meringue on top and start spreading it around. Next, using your finger, start removing the excessive meringue on the bottom. For our final preparation step, we’re going to use the torch to torch the cake.


Keyword cake, cipriani, dessert, mascarpone, meringue