Warm lemon curd on baked chocolate sprinkles with fresh berries and meringue dots

How to do it:

Chocolate sprinkles

1. Knead all ingredients in a bowl, put everything on a baking paper and bake in the oven at 180°C for about 10 minutes.
2. Then leave to cool.

Lemon curd

1. Put all the ingredients except the butter in a bowl on a bain-marie and whisk until a rose forms.
2. Remove from heat and then blend in the butter.
3. Preheat an ISI thermos bottle and pour in the lemon curd.
4. Add one ISI cream cap.

Meringue dots

1. Whip the egg whites with the salt, gradually adding the powdered sugar.
2. Place the mixture in a pastry bag and pipe small dots.
3. Let dry in the oven at about 80°C for at least 1 ½ hours, or in a warm place for several days.
4. Now use as desired for decorating.