Talk:MMMystery on the Friendship Express/@comment-29613102-20180917091116

I've been trying to devise a recipe for the marvel that is Marzipan Mascarpone Meringue Madness, and I've run into a mystery all my own: what is the source of the cake's composition as listed above?

I ask because the between-cake-layers icing, meringue, seems like a really bad idea. Anyone who's made anything with it can tell you meringue doesn't keep very well - it gets all gummy if left even overnight, and the sugar in it tends to "weep" out and re-crystalize after so much time, which would add a lot of unwelcome crunch to what should be smooth, silky sweetness.

Also, is it definitely pound cake for the cake itself? Seems such a dense cake wouldn't get along very well at all with an icing as light as meringue.