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Chocolate Easter Meringue Torte

Light as spring air and rich with chocolate, this Easter meringue torte is a showstopper with roots in classic European patisserie where layered meringues and cream have long graced festive tables.

A meringue torte that is crisp on the outside with a chewy centre that softens into something cloud-like after a night in the refrigerator – a dessert that evolves as it rests, making it irresistible.

While Easter traditions often lean toward hot cross buns and carrot cake, this ethereal creation could easily become as timeless as decorated eggs and chocolate bunnies. Add modern elegance and a touch of whimsy to your Easter holiday spread.

Replace the chocolate eggs with fresh berries for an anytime dessert option.

Chocolate Easter Meringue Torte
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Chocolate Easter Meringue Torte

Make the night before you plan on serving and top with your favourite Easter chocolates or fresh berries.
Servings 8

Ingredients

Meringue

  • 4 egg whites, room temperature
  • 1/4 tsp cream of tartar
  • pinch salt
  • 1 cup white sugar

Filling

  • 250 grams cream cheese, softened
  • 2 tbsp whipping cream
  • 1/3 cup white sugar
  • 250 ml semisweet chocolate chips
  • 1 cup whipping cream whipped with 1 tsp icing sugar

Serve

  • 1 cup whipping cream
  • 1 tsp icing sugar
  • variety of mini chocolate eggs and chocolate egg candies
  • raspberries and strawberries

Instructions

  • Line two baking sheets with parchment paper. Using an 8-inch pan as a guide, trace three circles onto the parchment with a pencil, then flip the paper over so the pencil marks are underneath.

Meringue

  • In a clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
  • Gradually add the sugar in three parts, beating well after each addition. After the final addition, continue beating until stiff peaks form.
  • Divide the meringue into three portions and spread each one evenly within the traced circles, smoothing the tops.
  • Bake at 275°F for 30–35 minutes, or until the meringues are firm and dry to the touch.

Filling

  • In a large bowl, beat the cream cheese, milk and sugar until smooth.
  • Melt the chocolate chips and let cool slightly, then beat into the cream cheese mixture until well combined.
  • Gently fold the whipped cream into the chocolate mixture.
  • Place one meringue disc on a serving platter and spread with a layer of the filling. Repeat with the remaining discs and filling, finishing with a layer of filling on top.
  • Refrigerate for at least 4 hours or overnight.

Serve

  • Whip one cup of whipping cream with 1 tsp icing sugar.
  • Spread on top of torte.
  • Crush a few of the candy-coated chocolate eggs and sprinkle over the top of cake.
  • Decorate with fresh berries and more chocolate eggs. Serve immediately.