- 2 boxes of blackberries
- 2 egg whites
- 1/2 cup sugar (95 g)
- 1 box of blueberries
- 10 tbsp cream (150 ml)
- 3 tbsp ginger syrup
- Powdered sugar to dust (optional)
Using a clean bowl and whisk that have been wiped with lemon juice and dried off, whip the egg whites stiff (if you turn the bowl on its side, the egg whites should not move). Now add the sugar and a few tbsp of the blackberry sauce (it should have a nice pastelley purple color). Continue to whip until combined.
Cover a baking sheet with parchment paper. Scoop or pipe small amounts of the meringue onto the paper and bake at 220 degrees F (approx 100 degrees C) for an hour or two, or until they feel dry, hard and crisp to the touch and then leave in the oven to cool.
Whisk the cream using a hand mixer or a stand mixer until soft peaks form. Add the ginger syrup and mix until combined.
Using 4 glasses, build up the dessert starting with a layer of crumbled meringue, followed by some of the berries and berry sauce, and a layer of the ginger cream. Top with the berries, some sauce, and crumbled meringue. Dust the Meringue Mess with powdered sugar.
You can also substitute store-bought meringues if you're in a pinch time-wise or you just can't be bothered to make meringues. Of course, you'll miss out on the subtle blackberry flavor and pretty purple hue, but it won't ruin the dish.