Mary Miso - Recipes for every day - Cookbooks

For a spring form with 26cm diameter.

Preheat the oven to 160°C.

Separate the eggs. Whisk the egg whites, add sugar gradually while beating. Add vinegar. Fold ground hazelnuts into the stiff egg whites.

Line a baking sheet with baking paper and place the ring of the sprin form on it. Using a big spoon or spatula, spread egg mixture onto the circle and don't flatten. Place meringue in the oven and bake 35 minutes. Meringue should be lightly brown and crunchy on the outside, but still soft on the inside. Let cool down.

Beat the cream until it produces soft peaks, spread on the meringue. Decorate with the berries.