Fruit Pudding with Meringue

A simple but delicious cake recipe:

Clean and sort out berries or thaw. Sprinkle with sugar and flavor with

flavor with cognac. Cover and let stand at room temperature. Soak raisins in lukewarm water. Squeeze the oranges. Chop the Pan di Biscuit or Spagna and sprinkle with the freshly squeezed orange juice. Knead by hand with the well drained raisins and the egg yolks until homogeneous.

Whip the egg whites until stiff and carefully fold into the sponge-raisin mixture. Preheat the oven to 180 °C.

Butter a cake springform pan (24 cm ø) and line with parchment paper. Spread the

Spread half of the crumb mixture evenly in it and bake for 10 minutes. Remove from the oven. Spread the marinated berry fruits with liquid evenly on it. Then cover with the remaining sponge-raisin mixture and bake for another 20 min. Remove the pudding from the stove and cool in the pan.

In the meantime, cook the meringue. Sift the powdered sugar. Whip egg whites, juice of one lemon with 2

Whip 2 tablespoons of it until stiff, then gradually pour in the rest while whipping continuously. Spread on top of pudding. Bake for 10 to 15 minutes until meringue is golden brown.

Cool the dessert a little in the mold. Remove and serve lukewarm or cooled.

If fully ripe and aromatic berries are not available at the moment: You can also use other juicy fruits such as mangoes, persimmons, peaches

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