Instructions

1. Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
2. In a bowl, mix almond flour and icing sugar together.
3. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Add vanilla extract.
4. Gently fold in the almond flour mixture into the egg whites until well combined.
5. Spread the meringue mixture onto the parchment-lined baking sheet, forming a large rectangle or circle as desired.
6. Bake for 30-35 minutes or until the meringue is firm and lightly golden. Let it cool completely.
7. In a clean bowl, whip the heavy cream with sugar until soft peaks form. Stir in lemon juice.
8. Once the meringue is cool, place it on a serving platter, layer half of the whipped cream on top, then add a generous amount of fresh berries.
9. Add another layer of the remaining whipped cream and top it with more berries.
10. Garnish with mint leaves and serve chilled.