Meringue (for 2 layers):

·       7 egg whites

·       A pinch of salt

·       330 g fine sugar

·       1 teaspoon 10% vinegar

·       1.5 teaspoons of potato flour

Cream:

·       500 ml 36% cream

·       250 g mascarpone cheese

·       100 g white chocolate

·       2 fixes for cream

In addition:

·       100 g blueberries

·       150 g raspberries

·       150 g currants

·       Mint leaves for decoration

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Pour egg whites into the bowl of a mixer. Beat stiff with apinch of salt. Gradually - spoon by spoon add the sugar. Beat until the foam isstiff. Lower the mixer to the lowest speed. Pour in vinegar and add potato flour. Mix until the ingredients are well combined. Set the oven to 150*C (witht hermo).

Line the baking tray with baking paper. Trace out circles.

Divide the mixture into two portions, spread filling thecircle to the edges. Reduce the oven temperature to 120*C. Put the tins in and bake for 30 minutes. After this time, we reduce the temperature again - to100*C.

Bake for another 2 hours. Turn off the oven and dry themeringues with the door open.

Prepare the cream: on a light heat, heat the cream with broken white chocolate. When it melts, set aside to cool. Then whip the cream with the cream fixes until stiff. Add mascarpone cheese and mix until the ingredients are combined.

Divide the cream into two portions, put it into a sugar sleeve and decorate both meringue tops with it.

Put the fruit in a bowl (set aside a few for decoration)and blend until a sauce forms.

Pour the fruit sauce over the top of the meringue, decorate with mint leaves and the set aside fruit.

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