Preparation

1. Preheat the oven to 140°C. Draw the wreath on baking paper. The outer circle has a diameter of 30 cm, the inner circle a diameter of 10 cm. Use bowls as aids if necessary. Turn the baking paper over so that the pencil line is on the underside.
2. Separate the eggs and set aside the yolks. The egg whites should be at room temperature before further processing. Beat the egg whites in a food processor on medium to low speed for about 3 minutes until soft peaks form.
3. Set the mixer to low speed and gradually add the baking sugar, one tablespoon at a time. Continue beating for 10 seconds between each spoonful before adding the next. Once all the sugar has been added, continue beating on high speed for another 5 minutes.
4. Then add the lemon juice and cornstarch and beat for another 5 minutes. The egg white mixture should now be thick and shiny, and the sugar should be completely incorporated. Test: There should be no grains left in the mixture; if there are, continue beating until the sugar is completely incorporated.
5. Use a large spoon to spoon the meringue mixture onto the prepared baking sheet between the two circles you drew. Shape with the back of a spoon and make small indentations for the cream.
6. Place the baking sheet in the middle of the oven, immediately reduce the oven temperature to 110°C, and bake for 2 hours. Then turn off the oven and leave the baking sheet in the oven for at least 2 hours (preferably overnight) to cool completely. Do not open the oven door.

Caramelized bacon

1. Preheat the oven to 160°C top/bottom heat. 
2. Coat the bacon slices in brown sugar and place on a baking sheet lined with parchment paper.
3. Caramelize in the oven until the bacon is golden brown. Remove, allow to cool briefly, and carefully peel off the parchment paper.
4. Slowly melt the dark chocolate. Drizzle over the bacon and allow to harden. Then cut into pieces.

Topping

1. Defrost the raspberries, then season with powdered sugar, lemon juice, and raspberry brandy to taste and blend until smooth.
2. To decorate, wash all the berries and cut larger fruits into decorative pieces. Freeze some of the fruit to create an “ice” effect when decorating.

Optional: Fry rosemary

1. Heat clarified butter in a pan. Sprinkle some powdered sugar onto a piece of kitchen paper using a sieve.
2. Fry the rosemary sprigs and place them directly on the paper towel. While still hot, dust with powdered sugar and let sit briefly.

Sweet whipped cream

1. Place the whipping cream, powdered sugar, and vanilla sugar in a bowl, whip until stiff, and chill.

Serving

1. Slowly melt the white chocolate in a small saucepan. Using a pastry brush, carefully spread the melted chocolate over the meringue mixture. Leave to cool until set. The white chocolate prevents the whipped cream from softening the meringue too quickly.
2. Spoon the whipped cream into the hollows of the meringue ring. Carefully pour the berry sauce over the top and decorate with currants, raspberries, blueberries, and figs. Sprinkle with the fried rosemary and chocolate bacon.

Option

• If you want something a little fresher, you can also replace some of the cream with Greek yogurt, for example.

The meringue ring can be prepared perfectly 1-2 days in advance. To do this, freeze the ring after baking and drying. Only decorate the ring with the cream and fruit shortly before serving.