Colorful Meringue Cake Flosting

Easiest desert EVER! Tastes like clouds *-*

I wanted to make a cake with berries since my family loves them so much.I always use 200 g frozen mixed berries, mixing in 120 g berries with 80 g jam. You can replace this with berries of your choice, just use 50 g jam with 150 g berries. Recipe by Tsukimi natto

lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising.

Recipe is from New food Ideas

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.The egg whites will whip best if chilled.The taste is a little bland, so it's best eaten with a rich sauce.If you bake them in plastic cups instead of ramekins, you can take them on picnics. Recipe by Etoile

This recipe was made to recreate the dessert served at a place where my mother visited during her trip in England because she asked me to make something similar to the dessert. I used her travel photos and some meringue recipes as references to make this recipe. In England, people can buy meringue bases at supermarket, so they can make pavlovas just by decorating it with cream and fruits they like.For the decoration, I cut strawberries in half and placed them on a thin layer of whipped cream. On top of that, I placed a thick layer of whipped cream, and on the cream, placed strawberries (sliced in 1/3 to 1/4) in a circle, starting from the edge and moving inward to the center.Strained yogurt is also good and refreshing. Recipe by Nippa-

To start, credit to Nigella Lawson, for reviving a dessert from Italian chef Gioacchino Scognamiglio, whose meringue gelato formed the basis for this dish. However, whereas theirs featured chocolate and a no-longer-available coffee liqueur, mine went in a decidedly more tropical direction: pineapple and coconut (with some chocolate kept in, because why not?). The result was a sweet, soft, not-quite-ice cream cake reminiscent of pina colada.

I wanted to make gateau au chocolat without meringue. This is an easy recipe good for beginners.Combine the eggs and sugar very well. You can use an electric mixer if you like. The cake expands but it will deflate slightly when cooled. Recipe by Orenjiringu

You can make a deliciously rich gateau au chocolat without the hassle of making meringue ♪ Please give it a try ☆ Thank you for making this recipe popular on February 9, 2010.The origin of this recipeI thought about making a gateau au chocolat without meringue, which can be difficult, and found it could be delicious just by mixing and baking. Also, I won a cooking sheet monitor, so I created an easy and delicious chocolate dessert for beginners for Valentine's Day.

Making a meringue takes unnecessary effort and just using 50 ml cream seems like a huge waste to me so I substituted it for milk.I love moist gateau au chocolat so this is the best recipe for me.Your family, partner and friends will absolutely love it.If you prepare the ingredients beforehand you can make this cake much more easily!Feel free to substitute the milk with the same amount of heavy cream if you have it.Beat the eggs and sugar together very well, a whisk should be sufficient here, until pale.You can adjust the ingredients amounts and cooking times slightly to your taste. Recipe by Okashi Kami

Enjoy these colourful bite size meringues!!

While you’re stuck in quarantine, use that time to get creative in the kitchen with what ingredients you have on hand. I made these fun looking meringues with pops of color for my family who loved them! They are sweet, fun-looking, and so airy they will melt in your mouth!

I came up with this because I was thinking that it would be nice if there was a slightly caloric dessert I could eat with Blendy Plus (a sugar-free coffee drink).If the tart seems like it will burn while it's baking in the oven, please cover it with aluminium foil.Please adjust the cooking time and oven temperature to suit your oven.Using other seasonal fruits, such as grapes or peaches, is delicious too.Please feel free to use the excess tart dough to make cookies. For one 18 cm [7.1 in] diameter tart. Recipe by Renbasu

This can be done using any colors you like, by changing the colors of food coloring used. I was going for fall colors in this instance. But could do rainbow, different seasons, different holidays, team/school colors, etc.

I saw a pudding topped with jelly with cherry blossoms in it at a pastry shop that was so cute, so I used that as inspiration to create a mousse cake.If you are using the type of gelatin that needs to be softened in water, use part of the water in the recipe for that step. Gelatin will not set if you let it boil, so please pay attention to the temperature when you heat it. When chilling the mousse in step 8, it tends to firm up fast once it starts to set, so pay attention. Recipe by Pu-kosan

Another old gained recipe from one of my favorite old cookbooks.

I wanted to make a mousse with mango juice which is easier to obtain than mango purées.You can also make the mango juice with mango purées. I also think you can just pour the mousse into small containers as opposed to doing so into a cake pan. Rather than serving the mousse on its own, it'll taste more balanced by serving it with this jelly. For 18 cm [7.1 in] cake pan. Recipe by SOL*

I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha-

#MidnightCravings This is really a great thing to satisfy the midnight craving ! It has cake , it has creamy mousse and it has the taste of the summer king fruit mango and the best part is all in one !

Usually when I would make sweets for my children they would complain that it was taking too long. Then when it was done they wouldn't be pleased while eating. So I thought that it would be nice if I could make something quickly for them and tried using a food processor as a shortcut.You can use less cocoa (or matcha) if you prefer. Recipe by nokko.t

I received lots of strawberries.(Note 1) When the egg warms to body temperature, remove from hot water. Next, warm the butter and milk.(Note 2) Stir the dough like you are scooping up from the bottom.(Note 3) I do this to prevent the spongecake from sticking out from the side when mousse is poured into the cake pan. For 15 cm [5.9 in] diameter round cake pan ( loose bottom type cake pan ). Recipe by Akito mama

‘Bolu Kukus’ or blossom steamed cake is one of the most popular Indonesian traditional cake. The texture is soft and fluffy just like sponge cake. This time I used rice chocolate to add more color on the steamed cake. IG @jenscookingdiary

I used ingredients on hand to make this easy, delicious tart.Don't make the tart crust too thin.There will be some filling left over. Don't try to pour it all in, or it will spill over when you put the cocoa meringue on top.Allow plenty of time to make it.It looks like it calls for lots of ingredients, but it's actually very easy. Recipe by ROCKANA