Berry Quark Dessert with Meringue

It's best to prepare the meringues the evening before. Heat 3 egg whites, 15 g lemon juice, and 190 g sugar in a metal bowl over a water bath until the sugar has dissolved. Beat stiff in a food processor until the mixture is glossy. Pipe onto a baking sheet and dry at 90 °C convection for approx. 2 hours and 15 minutes. Let cool in the oven.

Soak the gelatin sheets. Heat 150 g sour cherries with 20 g sugar and a little juice. Remove from heat and dissolve the squeezed gelatin in it. Chill.

Stir quark, sour cream, and the remaining 55 g sugar until smooth. Whip the heavy cream until stiff and fold in. Divide the cream in half: Stir the remaining 75 g lemon juice into one half, and fold the finely chopped strawberries into the other half.