Meringue Cake with Pistachios and Plums

Preheat the oven to 140°C (approximately 275°F).

Beat the egg whites with the vanilla until stiff. Add 1 tablespoon cold water and continue beating while sprinkling in 300 grams (approximately 11 ounces) of sugar. Add the vinegar and stir in, gradually increasing the speed of the beaters.

Cover a work surface with a rectangle of parchment paper (about 20 x 10 cm or approximately 8 x 12 inches). Spread the egg white mixture on top and form a well in the middle. Sprinkle the sliced almonds in the center. Bake in the oven for about 45 minutes, then remove from the oven and let cool completely on the sheet.

In the meantime, rinse the raspberries and add to the rest of the sugar. Bring to a boil while stirring. Cook for approximately 5 minutes and then, while the mixture is hot, push it through a fine sieve. Collect the juices under the sieve and keep cold until ready to serve.