Gooseberry meringue cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter
• 720 g gooseberries from the jar
• 3 tbsp sugar
• 2 packets of pudding powder (vanilla flavor)
• ½ liter passion fruit juice
• 150 ml cream
• 1 packet of vanilla sugar
• 70 g meringue(s), crumbled

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

without baking

Crumble the ladyfingers in a food processor, melt the butter, add to the breadcrumbs, and knead well. Line a springform pan with baking paper. Pour the ladyfingers and butter mixture into the bottom of the springform pan and press down firmly. Chill. Mix 6 tablespoons of the passion fruit juice with the custard powder and 3 tablespoons of sugar. Heat the remaining juice in a saucepan and add the custard powder mixture. Bring to a boil briefly, stirring continuously until it forms a nice, creamy mixture. Add the drained gooseberries to the custard and fold in. Pour the mixture onto the chilled cake base and chill. Once the custard cream has cooled, whip the cream with the vanilla sugar until stiff peaks form and spread it on top of the cake as a second layer. Finally, sprinkle the crumbled meringue over the cream and chill until ready to serve.