I make this cake just once a year for my friend’s bd...because she is the one who insisted I try it on a trip to NYC and must forever be rewarded. The only place you can get this cake is Harry’s Cipriani on Wall Street or Harry’s Bar (yes, of the olden 1930’s and Peach Bellini fame) in Venice, Italy. I have been blessed and fortunate enough to eat it both places ... but one bite anywhere is celebratory! French pastry cream and heavy whipped cream are layered between thin layers of sponge cake and topped with brûléed meringue. A VERY simple but exquisite Good Thing! I have perfected my version and do it over a two day period for “make-ahead” ease. The finished cake is an elegant delight!
Here is my knockoff of the fabulous Harry’s Cipriani …
VANILLA MERINGUE CAKE
