Raspberry Meringue Pie
Preheat the oven to 175°C (approximately 350°F). Cover three baking sheets with parchment paper.
Beat the egg whites with the salt until stiff. Slowly sift in the powdered sugar and whisk until the mixture is white and glossy and stiff peaks begin to form.
Using a piping bag with a smooth nozzle, create 3 circles each around 20 cm in diameter (approximately 8 inches) on the parchment paper and bake for about 20 minutes. Leave to cool.
Rinse the raspberries and pat dry. Puree about 100 grams (approximately 3/4 cup). Mix the quark with the pureed raspberries, vanilla sugar, sugar and lemon juice until smooth. Whip the cream with the whipped cream stabilizer and add 200 grams (approximately 1.5 cups) of raspberries.
Place the meringue base on a plate and spread half the raspberry cream on it. Add the second layer on top and brush with the remaining raspberry cream. Add the final meringue layer on top. Garnish with the remaining berries, oregano leaves and flowers. Eat immediately.