Lemon-raspberry meringue with lemon granita

Bring the sugar to the boil with the wine and water in a saucepan. Stir until the sugar is completely dissolved.

Remove the pan from the heat and let the wine syrup cool down. Squeeze the lemons and measure 300 ml juice, keep the rest for the lemon cream.

Stir the 300 ml of lemon juice through the wine syrup and pour the mixture into a freezer.

Take the box out of the freezer after 30 minutes and remove the ice crystals along the side of the box with a fork.

Stir in the mixture and put the box back in the freezer. Repeat this at least 5 more times until the mass consists of coarse ice crystals (granita).

Preheat the oven to 150 ° C.

Clean a bowl and the whisks of the mixer and rub them in half a lemon so that everything is free of grease. Otherwise the protein will not become stiff.

Split the eggs and put the proteins in the fat-free bowl, you do not use the egg yolks. Beat the egg whites stiffly.

Add the sugar bit by bit and continue to beat until the mixture is thick and shiny.

Sift the cornstarch over the protein spatula with the vinegar and vanilla flavor loosely through the egg whites.

Line the baking sheet with parchment paper and draw on the parchment paper a rectangle of 22 x 23 cm, leaving the edge of the parchment paper free.

Spoon the egg white foam onto the baking paper and spread evenly over the rectangle.

Put the baking sheet in the middle of the oven and allow the protein foam to dry for about 20 minutes.

Meanwhile, beat the whipped cream with the icing sugar with the mixer, do not beat completely stiff. Season the cream mixture with 1-2 tbsp lemon juice.

Place a large sheet of baking paper on a tea towel and sprinkle with icing sugar.

Remove the meringue from the oven and allow to cool for 5 minutes. Turn the meringue carefully onto the baking paper with icing sugar and carefully remove the hot baking paper.

Spread the leces over the meringue. Spoon the lemon cream and smooth out evenly.

Press the raspberries on the side of the meringue into the lemon cream, leaving half of the raspberries for garnishing.

Roll up the foam with a towel in the baking paper.

Secure the roll firmly with adhesive tape (also on the sides) so that the filling does not leak out. Let stiffen in the refrigerator for at least 3 hours.

Remove the granita from the freezer. Remove the baking paper from the roll and cut into slices.

Place on dessert plates, sprinkle with icing sugar and garnish with the rest of the raspberries.

Spoon the granita into champagne flutes and place them on the plates next to the meringuerol.