for 4 pieces

Mousse

150 g	frozen blackberries , slightly defrosted
40 g	sugar
1 tbsp	water
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
150 g	cream quark
1 dl	full cream, beaten until stiff

Meringue discs

2	fresh egg whites
1 pinch	salt
100 g	sugar
50 g	ground hazelnuts

To serve

100 g	frozen blackberries , defrosted
2 tbsp	chocolate shavings

How it's done

Mousse

Place the blackberries, sugar and water in a pan, mix, cover and cook for approx. 3 mins. until soft, then puree. Stir the gelatine into the hot blackberry puree, press through a sieve into a bowl (yields approx. 120 g), leave to cool. Cover and chill the puree for approx. 10 mins. until it is just set at the edges. Using a whisk, mix the quark into the blackberry mixture. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mousse to a piping bag with a smooth nozzle (approx. 15 mm in diameter), chill for approx. 3 hrs.

Meringue discs

Beat the egg whites and salt until stiff using the whisk on a food processor. Add half the sugar and continue beating until the egg whites turn glossy. Add the remainder of the sugar and continue beating until the egg whites become very stiff and glossy. Carefully fold the hazelnuts into the beaten egg whites using a rubber spatula. Transfer the mixture to a second piping bag with a smooth nozzle (approx. 15 mm in diameter), pipe 4 meringue discs (approx. 10 cm in diameter) in a spiral motion onto a baking tray lined with baking paper.

To bake/dry

Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.

To serve

Pipe the mousse on top of the meringue discs, decorate with the blackberries and chocolate shavings.

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