Cranberry bavarois with meringues

Line the bottom of the spring form with baking paper. Grind the shortbread in the food processor. Add the jam and mix everything well into a sticky 'dough'. Express this mixture in the spring form to a firm, thin bottom.

Soak the gelatine leaves for 10 minutes in a bowl of cold water. Bring the cranberries with orange juice to a boil in a pan and cook the cranberries in 8-10 minutes until the skins open. Puree the mixture with the hand blender into a fine sauce and dissolve the sugar in it. Let it simmer for a short while until the dough becomes thicker.

Remove the pan from the heat. Squeeze the gelatine leaves well and stir them up in the hot sauce. Put the pan in a container with cold water. Allow the cranberry sauce to cool down until it becomes gelatinous.

Fold the whipped cream through the lukewarm cranberry sauce. Spoon the bavarois in the spring form and smooth the top. Let the bavarois in the fridge become firm in 2-2½ hours.

Remove the edge of the mold and place the cake on a flat dish using 2 wide spatulas from the bottom. Put the pink and green meringues in circles on the top of the cake until it is completely full.