Berry Meringue Cake

Ingredients

• 6 egg whites
• 1 pinch of salt
• 60 g powdered sugar made from erythritol (about 5 tbsp)
• 2 tsp lemon juice
• 50 g ground almonds
• 1 Vanilla bean
• 500 g Greek yogurt
• 150 g mascarpone
• 50 g agave syrup
• 250 g white and red currants
• 50 g blackcurrants
• 70 g blueberries
• 70 g blackberries
• 100 g gooseberries

Instructions

1. 1.

   Beat the egg whites with salt until very stiff. Gradually fold in the erythritol powdered sugar until the mixture is pale, glossy and holds a firm peak. Add lemon juice, sift almonds over it and fold them in.

2. 2.

   Line two baking trays with parchment paper. Spread half of the meringue on each tray into circles about 26 cm in diameter.

3. 3.

   Bake in a preheated oven at 100 °C (convection 80 °C; gas: level 1) for about 3 hours, leaving a small gap under a wooden spoon to let moisture escape. Remove and cool completely.

4. 4.

   Split the vanilla bean lengthwise and scrape out the seeds. Mix the vanilla seeds with yogurt, mascarpone and agave syrup. Set aside cold. Wash the berries, pat dry and separate them. Gently tease the currants from their stems with a fork.

5. 5.

   Fill a piping bag fitted with a star tip with the yogurt‑mascarpone cream. Pipe one‑third of the mixture onto each meringue base, top one with berries, pipe more cream over it and add another layer of berries. Place the second base on top. Garnish with berries and serve.