Many people have asked for this recipe – so here it is…
Good things are for sharing!

Red currant meringue

Make a pastry dough in the usual way and line a circular baking tin with the pastry

Make little fork-marks overall and cover the base with three dessert–spoons of ground hazelnuts

Place 500g. ripe red currants onto pastry base

Mix the following ingredients together ;

• 2 – 3 egg yolks
• 4 dessert–spoons of sugar
• 2 dessert–spoons of cornflour
• 2 dl cream
• 2 dl coffee cream ( Kaffeerahm)
• 1 packet of vanilla sugar (or the contents of 1 vanilla pod)

Cover the red currants with the above mixture.

Bake at 180° for 50 minutes

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For the meringue stiffly beat together;

• 4 egg whites
• 15 dessert–spoons of sugar

Cover pie with meringue mixture and make little ‘peaks’ using a fork and light upward strokes (Tip:it helps if the background music is good – gives best, lightest meringue results…)

Place back into oven for approx. 10 – 15 minutes

Chill well before serving

Enjoy!
Preferably with friends…

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