Can I Double The Amount Of Meringue Base In The Chocolate Meringue Truffle Cake?

Our answer

Nigella's Chocolate Meringue Truffle Cake (from FEAST) has a smooth and rich truffle filling, made from dark (bittersweet) chocolate and cream, that sits atop a very thin meringue base. The meringue mostly acts as a barrier between the base of the pan and the truffle filling.

Meringue tends to absorb liquid easily, so will become soft once the truffle filling has been added on top. The fridge also tends to be a humid environment as well. You can overwrap the springform pan very tightly with several layers of food wrap to protect the cake from the humidity of the fridge, though once the cake has been cut you should expect the meringue to soften more. You could increase the amount of meringue, though you will need to increase the baking time to make sure that the meringue has dried out enough. And please bear in mind that the base will still be soft and not completely crunchy, even with a thicker layer of meringue.