meringues soursop and blackberries

Preheat oven to 200 °F (100 °C). For the French meringue, beat egg whites with the lemon juice until they reach soft peaks. Then incorporate white sugar as rain and continue beating until sugar is completely dissolved .

Remove the meringue from the blender, then add the powdered sugar. Put the meringue into a pastry bag and form wheels 8-10 centimeters in diameter on greased waxed paper. Bake for 2 hours .Turn off the oven and leave the meringues cool inside.

For the cream, whisk all ingredients at medium speed for 4 minutes or until a creamy point, thus obtaining whipped cream. Remove the meringues from the oven, and assemble the meringues.

Place a disc of meringue, a tablespoon of cream, a layer of fruit and repeat. Complete with a top of meringue. (as pictured) .