Brownies Cakes Facebook Live Recipes Meringues Whipping It Up!

Laura’s Brownie Meringue Cake

Perfect to share with friends and family, a large cake that is truly indulgent

What is Laura’s Brownie Meringue Cake?

A deliciously indulgent layered cake, made with two layers of brownies, two layers of soft Whipping it Up! meringue, finished with layers of cream and fresh fruit.  I’ve used our Cherry cocoa powder in the brownie and Black Cherry Whipping it up in the meringue.

In addition, you can also try our other Whipping it up flavours in our range. 

If you would like to check our full range of Natural Flavoured Icing Sugars/Whipping it up and Cocoa Powders click here.

Check more recipes out here.

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For the Brownie
200g CallebautDark Chocolate Callets 
200g Unsalted Butter
250g Caster Sugar
3 Large Eggs 
100g Plain Flour 
30g Sugar and Crumbs Natural Flavoured Cherry Cocoa Powder (or flavour of your choice)
For the Meringue
250g Black Cherry Whipping It Up (or flavour of your choice) 
70ml Room Temperature Water 
For the Cream/Filling
300ml Double Cream
Fresh Cherries or Berries 


1. Preheat the oven to 190c, line two 8 inch tins with baking paper at the bottom.

2. Melt the chocolate in a heatproof bowl in the microwave in short 30 second bursts, stirring in between. Set aside.

3. To make the brownie, beat the butter in a mixing bowl until creamy, add in the sugar and beat again, once combined add in the eggs and beat in.

4. Next add in the flour and fold in and then mix in the melted chocolate until smooth.  Divide the mixture between the two tins evenly.

5. Bake in the oven for 10-12 mins, Until you see a crust forming on the top, we are just going to part bake the brownie as we will add the meringue and bake again.

6. Make the meringue by adding the Whipping it Up! and the water to a clean bowl with a whisk attachment and beat until the mixture holds its shape this will take approximately about 5 minutes.

7. Take the brownies out of the oven and carefully divide the meringue between the two tins and spread evenly on top of the brownie.  Turn down the oven to 160c and then place the tins back in the oven for 25mins.

8. Remove them from the oven and leave to cool in the tin completely, once cool remove them from the tin carefully and set them aside.

9. Make the filling by whisking the cream with a tablespoon of the whipping it up to add flavour and whisk in until thick but spreadable.

10. To Assemble, place one of the brownie/meringue bases onto a serving plate and spread half the cream over the top, spread evenly, add the cherries/berries.  Place the next brownie base on top of the cream and then spread the remaining cream over the top and then decorate with some more fruit.


Best eaten within 3 days, keep in the fridge.


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