Ingredients:
For the Biscuit:
– 2 eggs
– 1/3 cup sugar
– 1/2 cup flour
– 1 teaspoon vanilla sugar
For the Soufflé:
– 6 egg whites
– 1 cup sugar
– A pinch of citric acid
– 100g blackberries
– 100g strawberries
– 10g gelatin
For the Biscuit: Beat the eggs with the sugar and vanilla sugar until thick and frothy. Gradually fold in the flour. Bake for 15-20 minutes at 350°F (180°C).
For the Soufflé: Puree the blackberries (you can also use currants or blueberries) in a blender. Sprinkle the gelatin into the juice left from the blackberries (I used frozen ones) and let it swell for 10 minutes. Prepare the soufflé using the method for a meringue over a water bath. Beat the egg whites with the sugar and citric acid for two to three minutes, just to combine the ingredients. In a pot, bring water to a boil, then reduce the heat. Place a bowl with the egg whites, sugar, and citric acid over the pot. Whip for 10-12 minutes until the mixture increases in volume and thickens. When the egg whites are whipped to the point where the mixer leaves a clear trail that doesn’t dissolve, you can turn off the heat and stop whipping over the water bath. After that, continue to whip the mixture for another 4-5 minutes without the water bath. Heat the juice with the gelatin, but do not bring it to a boil; let it cool slightly, then quickly pour it into the egg whites. Add the pureed blackberries and whip everything until smooth.
Assemble the dessert on the biscuit base by layering thawed strawberries (or raspberries or cherries) on top. Spread the soufflé over the fruit and let it set in the refrigerator.