Berry casserole with meringue

Ingredients

Directions

1. 1

   Sprinkle berries with 1 tablespoon of sugar and defrost at room temperature. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring milk, 1 pinch of salt and vanilla pulp to the boil. Stir in semolina and 50 g sugar, bring to the boil, cover and allow to swell for about 8 minutes, stirring occasionally

2. 2

   Separate eggs. Beat 2 egg whites until stiff, pour in 50 g sugar. Quickly stir the egg yolks into the semolina mixture, then fold in the beaten egg white. Grease 6 ovenproof dishes or cups

3. 3

   Drain the berries briefly in a sieve. Pour the berries and semolina alternately into the cups and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

4. 4

   In the meantime beat 1 egg white until stiff, add 50 g sugar. Spoon the beaten egg whites onto the cups and bake for another 10 minutes until golden brown. About 3 minutes before the end of the cooking time, sprinkle the meringue with almond flakes

5. 5

   Waiting time approx. 30 minutes