Berry Soup with Mernigue

For the meringue garnish, whip the egg whites until fluffy, add the lemon juice and gradually sprinkle in the sugar. Whip until stiff, then pour into a piping bag with a small round tip. Line a baking sheet with parchment paper. Pipe out curly shapes. Bake in a preheated oven at 160°C (approximately 325°F) (gas mark 1, circulating air: 140 degrees) for 25-30 minutes. Keep the door propped open with a wooden spoon during baking to keep the meringue decorations white.

Rinse and sort the raspberries. Puree 200 grams of the raspberries and strain through a sieve into a saucepan. Add the currant juice, sugar and vanilla sugar and bring to a boil. Stir the cornstarch with a little cold water until smooth. Stir into the juice and bring to a boil again. Rinse the strawberries and into pieces. Pour all the berries into the juice, heat briefly, then refrigerate.