Step 1

Whisk the egg whites in a mixer with half of the lingonberries (that have been drained) or half of the preserve. Whisk until the egg whites are light and fluffy

Step 2

Add the sugar if using and whisk until the egg white mixture holds soft peaks

Step 3

Swirl the remaining lingonberries or preserve through the dessert and serve in small bowls or spoon into a large serving bowl. (It needs to be eaten within 24 hours, as the egg whites start to collapse if no sugar is used)