Meringue with blackberry sorbet

Preheat the oven to 140 ° C. Break the eggs and carefully let the protein run in a clean, fat-free bowl. The egg yolks are not used.

Beat the egg whites with the hand mixer at the highest level until white foam, where peaks remain. Add the sugar bit by bit and continue to beat until the protein becomes firm and tough and will shine.

Spoon the egg white as a mountain (diameter approx. 15-20 cm) in the middle of the baking sheet and make a cavity from the center with a spoon, so that it becomes a round container with an upright, cloudy edge.

Put the baking sheet in the middle of the oven and heat the meringue for 30 minutes. Switch the oven off and allow the meringue to dry for another 2-2½ hours in the closed oven.

Put the meringue on a nice flat dish. Transfer the frozen blackberries to the food processor and sprinkle the sugar over it. Add the berry liqueur. Mix everything on the highest level to a nice smooth sorbet.

Use the roll of ice cream roll bread roll sorbet in the meringue. Garnish with mint leaves and flowers or chocolate. Serve immediately! .