Step 1

Preheat oven to 245 F/120 C.

Step 2

beat egg whites with an electric mixer (or a stand mixer) on medium speed until soft peaks form. Gradually add sugar and whisk until glossy peaks. Add powdered (icing) sugar and gently mix with a rubber spatula. Add half of the flaked almonds and combine them.

Step 3

Place the meringue on a baking sheet covered with the parchment paper. Form a giant meringue, sprinkle it with the rest of the flaked almonds and bake for 2 hours. Let it cool.

Step 4

place fresh berries with sugar in a saucepan and bring over medium heat. Add lemon juice and cook for 3 to 5 minutes. Remove from heat and press the sauce through a fine-mesh sieve to remove seeds. Let it cool to room temperature.

Step 5

To decorate the giant meringue, whisk the whipping cream until firm. Place the meringue on a serving plate. Pipe the cream with your favorite tip or spoon it on top of the dessert. Arrange fresh raspberries and sprinkle with pistachios. Serve with the raspberry sauce aside.