Triple Berry Meringue Cake

summer-light dessert
Summer-light dessert
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For berry filling:
1 layer, 8-inch Sponge cake store-bought or homemade
1 ¼ cups Blueberries 250 g
1 ¼ cups Raspberries 150 g
1 cup Blackberries 150 g
2 tbsp Brown sugar packed
2 tbsp Granulated sugar
1 tsp Lemon juice
1 tsp Water
1-2 tsp Cornstarch
For meringue:
3 Egg whites large, at room temperature
¼ tsp Cream of tartar
4 tbsp Confectioners' sugar

Nutritional information

  • For berry filling:

  • For meringue:

Triple Berry Meringue Cake


This easy Triple Berry Meringue Cake recipe features a layer of light and airy sponge cake, triple berry filling, and a dreamy French meringue topping. Sponge cake is a smart shortcut ingredient that makes this recipe super fast and easy. When I’m in the mood, I enjoy making it myself with this easy recipe for Italian sponge cake. However, it tastes great with store-bought sponge cake too.

First, prepare the berry filling. In a medium saucepan over medium-low heat, combine the berries, sugar, lemon juice, water, and cornstarch. Bring to a simmer and cook, swirling occasionally, until thickened, about 5-7 minutes. Remove from heat and transfer to a shallow bowl. Cool completely. Meanwhile, using an electric mixer, beat the egg whites with a pinch of salt, cream of tartar, and confectioners’ sugar until stiff peaks form, 3 to 4 minutes. Line a springform cake pan with parchment paper so that there is ample overhang. Place the prepared or store-bought sponge cake on the bottom. Spoon the berry filling onto the cake. Top with the meringue and bake for 12 to 15 minutes until golden and perfect. Cool completely before serving. Slice, serve, and enjoy!

To make the Triple Berry Meringue Cake, you will need the following ingredients:

Ingridiens for Triple Berry Meringue Cake

Steps to make Triple Berry Meringue Cake


Combine berry filling ingredients


In a medium saucepan, combine 1 ¼ cups blueberries, 1 ¼ cups raspberries, 1 cup blackberries, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 2 tablespoons water, and 1-2 teaspoons cornstarch.


Make berry filling


Bring the mixture to a simmer over medium-low heat and cook, swirling occasionally, until thickened, about 5-7 minutes. Remove the mixture from heat and let it cool slightly.




Transfer the berry mixture to a shallow bowl and place in the fridge to cool completely, about 40 minutes.


Preheat oven

Preheat the oven to 350 °F.


Whip meringue topping


Meanwhile, make the meringue topping. In a large mixing bowl, beat together 3 large egg whites and a pinch of salt until frothy. Then add ¼ teaspoon cream of tartar and beat until the soft peaks form. Beat on medium speed, adding the confectioners’ sugar 1 tablespoon at a time, until the stiff peaks form.


Place sponge cake in pan


Place the sponge cake on the bottom of an 8-inch springform cake pan or cake pan lined with parchment paper.


Top sponge cake with berry filling


Spoon the chilled berry filling onto the cake.


Top with meringue


Spoon the meringue onto the berry filling. Fluff the meringue with the back of a spoon.




Bake for 12 to 15 minutes until golden.



Cool completely before serving. Slice, serve, and enjoy!

This Triple Berry Meringue Cake has layers of sponge cake, tons of juicy, just-cooked berries, and meringue - a stunning centerpiece for a family dinner party. Give this easy recipe a go soon, post your photo on Instagram and tag @cookmerecipes.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Incredible cake! Thanks for sharing the recipe!

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