Cups with Fruit and Meringues

INSTRUCTIONS FOR MERINGUES

• 1
  Prepare the meringues in the afternoon or evening before serving and let them rest in the turned-off oven until morning.
• 2
  Mix all the ingredients in a metal bowl and place the bowl over a water bath (so it doesn't touch the water). While gently whisking with a hand whisk, heat on a low setting until the sugar dissolves in the liquid (test between your fingers). Then move off the steam into the robot's bowl and start whisking at a lower speed (level 2 out of 6). Gradually increase the speed after a few minutes and after several more minutes, whisk at maximum speed for a few more minutes. The meringue will be beautifully white and glossy, without bubbles, and will form soft but stable peaks and will no longer be warm. If it is still warm, it must cool before piping.
• 3
  Pipe with the chosen tip onto baking paper on a prepared baking sheet, at least 2-3 cm apart.
• 4
  Bake in a fan oven (if you have a gentler one, use it) at 90 degrees, two trays at once if you like, for 2 hours and 15 minutes (if piping larger meringues – like roses – bake for 2.5 hours). Do not open the oven and leave the meringues in the turned-off oven for at least another hour.

INSTRUCTIONS FOR SOUR CHERRY JELLY

• 1
  Soak a gelatin sheet in cold water and let it soften for a few minutes. Meanwhile, heat the sour cherries with sugar and a bit of syrup in a saucepan, or add a little water (a few tablespoons) to fresh or frozen sour cherries. Bring to a boil (let frozen cherries thaw) and remove from heat. Stir the squeezed gelatin sheet into the warm cherries and mix until dissolved. Chill in the refrigerator.

INSTRUCTIONS FOR CURD-CREAM CREAM

• 1
  In a bowl, mix the curd, sour cream, and sugar. In another bowl, whip the cream until stiff. Fold the whipped cream into the curd mixture with a spatula. Divide the cream into two halves. Into one, fold in lemon juice with a spatula, and into the other, fold in pre-torn or chopped strawberries.

COMPLETION OF CUPS

• 1
  Small fruits – strawberries, currants, raspberries, blueberries, blackberries – approx. 250 g Cookies (we used a mix of different cookies from Marks & Spencer) – approx. 250 g Coarsely crush the cookies. In prepared glasses, layer the cookies, cream, sour cherries, and fruit in various orders and garnish with fruit and meringues.