Blueberry Meringue Torte with Cassis Sauce
For the meringue, beat egg whites with an electric hand mixer until stiff. Add lemon juice, salt and 350 grams (approximately 2 2/3 cups) powdered sugar to egg whites and beat for about 5 minutes. Refrigerate meringue mixture for about 10 minutes.
Outline two circles 24 cm diameter (approximately 9 1/2 inches diameter) on two pieces of parchment paper. Divide one circle into 8 wedges for top of torte. Place parchment paper on two baking sheets. Place meringue in a pastry bag with a star tip and pipe meringue into outlines of wedges, leaving a small gap between wedges. Decoratively fill in outlines with meringue and decorate edge with meringue dots. Pipe meringue onto circle for base of torte, starting in the center and spiralling outward to the edge. Place baking sheets with meringue in oven, set oven to 100°C (approximately 210°F) and bake for about 1 hour. Rotate top and bottom baking sheets and bake meringues about 1 more hour. Let meringues cool on wire racks and carefully remove parchment paper.
For the filling, thaw blueberries and mix with 50 g (approximately 1/3 cup) powdered sugar. Mix 500 ml (approximately 2 1/2 cups) whipping cream with remaining powdered sugar and beat until stiff. Mix cassis sorbet with blueberry mixture, puree and fold in whipped cream mixture. Freeze filling for about 10 minutes.
Set meringue base on a cake plate and set a cake ring around meringue base. Briefly stir filling, spread over base, smooth and freeze for about 3 hours. For the sauce, heat Creme de Cassis, stir in redcurrant jelly until smooth and refrigerate.
Thaw torte in refrigerator for about 1 hour before serving. Remove cake ring from torte. Carefully cut torte into 8 pieces and top each piece with a meringue wedge. Beat remaining cream until stiff and place in a pastry bag with a star tip. Set pieces of torte on plates. Pipe decorateive dollops of cream onto plates with torte. Drizzle sauce over cream dollops and serve torte immediately.