Blackberry Parfait with Macrönli and Meringue

Mash the Makrönli a little bit, put them in a suitable bowl and drizzle with the kirsch.

Crush the blackberries very finely with the powdered sugar, pass through a hair sieve.

Beat the egg yolks with the sugar and the juice of one lemon until very creamy.

Whip the cream until stiff, mix half of it with the macrönli, mix the other half with the fruit puree and the egg cream exactly.

Pour half of this cream into a coated pie dish (quiche dish) mold, crush half of the meringue shells and spread evenly over the top. Spread the makrönli cream evenly over the top and sprinkle with the remaining crushed meringue shells. Pour the remaining blackberry cream over the top.

Cover the give with a foil and freeze in the freezer for about 3 hours.

To serve: remove the mold from the freezer and soften in the refrigerator for 15 to 20 minutes, dip the mold briefly in hot water and turn the parfait out onto a chilled platter.

Also possible: strawberries, blueberries, raspberries.

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