Tort Bezowy is a classic Polish meringue cake known for its delicate texture and elegant presentation. Featuring crisp yet airy meringue layers, rich whipped cream, and vibrant mixed berries, this dessert is both light and indulgent. Whether served at a holiday celebration or an afternoon gathering, this cake adds a touch of refinement to any occasion.
Why You’ll Love This Recipe
Tort Bezowy offers an irresistible contrast of textures—crisp meringue, pillowy cream, and juicy berries. It’s a naturally gluten-free dessert that looks stunning with minimal effort, making it ideal for special occasions. Despite its impressive appearance, the cake is relatively simple to prepare and can be customized with different toppings, from chopped nuts to seasonal fruits. This dessert is a beautiful balance of sweetness, creaminess, and lightness.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
egg whites
granulated sugar
vinegar
cornstarch
vanilla extract
heavy cream
powdered sugar
mixed berries (strawberries, blueberries, raspberries)
chopped nuts (optional)
directions
Preheat your oven to 275°F (135°C). Line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add granulated sugar, one tablespoon at a time, while beating, until the mixture is glossy and forms stiff peaks.
Gently fold in vinegar, cornstarch, and vanilla extract.
Divide the meringue mixture evenly between the two baking sheets, shaping each into a circle approximately 8 inches in diameter.
Bake for 1 hour, then turn off the oven and let the meringue discs cool inside with the door closed for another hour.
Once cooled, whip the heavy cream with powdered sugar until thick and fluffy.
Place one meringue disc on a serving plate, spread half the whipped cream over it, and sprinkle with half the mixed berries and optional chopped nuts.
Place the second meringue disc on top, spread the remaining whipped cream, and top with the remaining berries and nuts.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Baking Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Calories: approximately 220 kcal per serving
Variations
Chocolate Drizzle: Add a light drizzle of melted dark chocolate over the top for an elegant finish.
Citrus Zest: Mix in lemon or orange zest to the whipped cream for a bright, tangy contrast.
Nut-Free: Omit nuts if serving to guests with allergies, or replace with extra fruit for texture.
Layered Pavlova Style: Create smaller individual meringue stacks for single-serving presentations.
Caramelized Nuts: Add candied nuts between the layers for a sweet crunch.
storage/reheating
Assembled Tort Bezowy is best enjoyed the same day it’s made to maintain its crisp texture. Store any leftovers loosely covered in the refrigerator for up to 2 days. Note that the meringue will gradually soften once layered with cream and fruit. Meringue discs can be made ahead and stored in an airtight container at room temperature for up to 3 days before assembly. This dessert does not require reheating.
FAQs
What does “Tort Bezowy” mean?
“Tort Bezowy” is Polish for “meringue cake,” referring to its crisp, layered meringue base and creamy toppings.
Can I make this dessert in advance?
You can prepare the meringue layers ahead of time, but it’s best to assemble the cake just before serving.
Do I need a stand mixer to make the meringue?
No, a hand mixer works just fine, but it may take a few extra minutes to reach stiff peaks.
Why do I need vinegar and cornstarch in the meringue?
These help stabilize the egg whites and create a crisp exterior with a slightly marshmallow-like interior.
Can I use frozen berries?
Yes, but thaw and drain them first to avoid excess moisture softening the meringue.
How do I prevent the meringue from cracking?
Cool the meringue slowly in the oven after baking with the door closed to avoid temperature shock.
What kind of vinegar should I use?
White vinegar or apple cider vinegar are both suitable; they won’t affect the flavor.
Can I use whipped topping instead of real cream?
Real whipped cream is preferred for the best texture and flavor, but whipped topping can be used for convenience.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, but always check ingredient labels if you’re cooking for someone with gluten intolerance.
How should I slice and serve the cake?
Use a sharp serrated knife and slice gently to preserve the structure of the delicate meringue layers.
Conclusion
Tort Bezowy is a timeless Polish dessert that beautifully combines simplicity and elegance. With its crisp meringue shells, airy whipped cream, and colorful berries, it offers a light yet satisfying finale to any meal. Whether for a festive occasion or a weekend indulgence, this meringue cake is a show-stopping dessert that’s as delightful to eat as it is to present.
[tasty-recipe id=”19977″]