Fruit Dessert Glasses with Meringue and Quark Cream

PREPARATION OF THE MERINGUES

• 1
  It's best to prepare the meringues the evening before. Mix 85 g egg whites, 15 g lemon juice, and 190 g granulated sugar in a metal bowl over a warm water bath. Stir with a whisk until the sugar has dissolved.
• 2
  Whip the mixture in a food processor until stiff, glossy, and forming firm peaks. The mixture should be cooled when piping.
• 3
  Pipe onto a baking sheet with a star nozzle and dry at 90 °C convection for approx. 2 hours and 15 minutes. Afterwards, let rest in the switched-off oven for at least one hour.

PREPARATION OF THE SOUR CHERRY JELLY

• 1
  Soak gelatin in cold water. Heat sour cherries with 20 g granulated sugar and a little juice, bring to a brief boil, and remove from heat. Stir in the squeezed gelatin and let set in the refrigerator.

PREPARATION OF THE QUARK CREAM

• 1
  Mix quark, sour cream, and the remaining 55 g granulated sugar. Whip cream until stiff and fold in. Divide the cream: Stir the remaining lemon juice (juice of ½ lemon) into one half, and the finely chopped strawberries into the other.

ASSEMBLY OF THE GLASSES

• 1
  Coarsely crumble butter biscuits. Layer biscuits, both creams, sour cherry jelly, and fresh berries alternately in glasses. Garnish with meringues and fruits.