- Proteins - 3 pieces
- Lemon Juice - 1/2 Teaspoon
- Sugar powder - 150 Grams
- For cream: Fat cream - 200 milliliters
- yoghurt - 200 milliliters
- Strawberries - 300 Grams
- Raspberries - 250 Grams
- Mint - 2 items. spoons
- Ginger - 1/2 Teaspoon
- Sugar powder - 5 Art. spoons
- Mint - 2 items. spoons
1. Preheat the oven to 110 degrees Celsius. Put squirrels and lemon juice in a clean dry container. Beat with a mixer until the whites are doubled in size and will keep the shape well. Add sugar by 1 teaspoon whilst continuing to beat. 2. Cover the pan with parchment paper. Draw a pencil of 9 circles, a diameter of 7 cm on parchment paper. Beze put a spoon in a pastry bag and draw concentric circles, starting from the center of the drawn circle. Above the edges make 2 more circles of meringue to make a basket. Bake for 2 hours until the meringue becomes firm and crispy. Allow to cool completely. 3. Whip the cream until thick, then add the yogurt. Postpone 2 berries of strawberries and 9 berries of raspberries. Cut the remaining berries. Fold the chopped berries, mint and ginger into a bowl. Sprinkle with powdered sugar and mash. Add the berries to the mixture of yogurt and cream, adding the powdered sugar to taste. 4. Cut the previously laid strawberries into 9 pieces and put each of the pieces into one of the baskets. Distribute the cream between all the baskets, decorate with raspberries and mint. Sprinkle with powdered sugar before serving.
Servings: 9