When you’re looking for a truly exceptional dessert that easily outshines even the best patisserie with its stunning three-colored appearance and divine taste, ordinary sheet cakes just won’t cut it. Forget boring pastries—this creamy Tricolor dessert with a fluffy meringue base, rich vanilla-egg yolk cream, pink raspberry layer, airy whipped cream topping, and chocolate pearls is an absolute showstopper that will disappear from your table in no time.
The secret to success lies in the light meringue base, precisely prepared pudding creams blended with buttery foam, and perfect chilling in the fridge.
What you’ll need for a large baking tray:
For the light meringue base:
- Egg whites: 7 pcs
- Granulated sugar: 7 tablespoons
- Semi-coarse flour: 7 tablespoons
- Baking powder: 1/2 teaspoon
For Cream I (Vanilla-Yolk):
- Milk: 700 ml
- Egg yolks: 7 pcs
- Vanilla pudding powder: 2 packets
- Granulated sugar: 4 tablespoons
For Cream II (Raspberry):
- Milk: 700 ml
- Raspberry pudding powder: 2 packets
- Granulated sugar: 3 tablespoons
For finishing the creams and topping:
- Butter: 250 g (must be at room temperature)
- Powdered sugar: 250 g (for the butter foam)
- Whipping cream (33%): 350 ml
- Chocolate pearls: 80 g (for final decoration)
Step-by-step preparation instructions:
1. Baking the fluffy meringue base: In a clean bowl, beat the egg whites and granulated sugar into a very stiff, glossy meringue. Carefully and gradually fold in the sifted semi-coarse flour mixed with baking powder using a spatula. Spread the batter evenly onto a baking tray lined with parchment paper and bake at 180°C until the top of the base is lightly golden. Let the baked base cool completely.
2. Preparing both pudding bases:
Vanilla cream: In part of the milk, thoroughly mix the pudding powder and egg yolks. Bring the remaining milk with granulated sugar to a boil in a saucepan. Pour the pudding mixture into the boiling milk while stirring constantly and cook into a thick cream. Pour the cream into a bowl, cover with plastic wrap, and let it cool completely.
Raspberry cream: Cook a thick pink pudding from the milk, sugar, and raspberry pudding powders as usual, and also let it cool completely to room temperature.
3. Finishing the creams with butter: Beat the softened butter with powdered sugar into a fluffy, pale foam. Divide the butter foam into two equal parts. Gradually beat one half into the cooled vanilla cream and the other half into the raspberry cream.
4. Layering the Tricolor dessert: First, evenly spread the yellow vanilla cream over the baked and cooled meringue base and smooth it out. Carefully spread the pink raspberry cream on top and smooth again. Finally, cover the entire surface with stiffly whipped cream.
5. Chilling and festive decoration: Sprinkle the finished dessert with chocolate pearls all over the top. Before cutting into neat squares, let the cake rest in the fridge for at least 3 hours, ideally overnight, so the layers can set perfectly and the meringue base absorbs the necessary moisture.
Practical kitchen tips for the best result:
- Ideal ingredient temperature: For the butter foam and puddings to blend perfectly without unwanted lumps, both the cooked puddings and the butter must be at exactly the same room temperature.
- Using yolks and whites: This recipe uses the egg whites for the base and the yolks directly in the vanilla cream, so you won’t have any leftovers in the kitchen.
- Letting it rest overnight: Allow the dessert to rest in the fridge until the next day—the base will become tender and the creams will blend beautifully.
