Ingredients

Jelly

• 750 ml water
• 3 blueberry jelly packets (47 g each)
• 500 g blackcurrants or blueberries
• 50 g sugar

Shortcrust Pastry

• 1 glass all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 1/4 glass powdered sugar
• 100 g butter (cold)
• 3 egg yolks

Meringue

• 3 egg whites
• 1 glass superfine sugar or powdered sugar
• 1 tablespoon potato starch
• 5 tablespoons chopped walnuts, sliced almonds, or shredded coconut

Cream

• 500 ml 30% heavy cream (cold)
• 250 g mascarpone (cold)
• 1/3 glass powdered sugar

Preparation

1. Bring 750 ml of water to a boil, remove from heat, add the jelly powder, and stir until fully dissolved.
2. Put the rinsed blackcurrants into a clean pot, add the sugar, and stir. Bring to a boil, stirring occasionally, then remove from heat and let cool.
3. Once the jelly and fruit have cooled, combine them and set aside in a cool place until the jelly starts to set.