Cool down the whites. Whip them with a pinch of salt until stiff. Gradually add 250 g of sugar and beat until the mass becomes glassy and very thick. Mix the remaining sugar (50 g) along with 5 cloves in a coffee grinder until powdered. Save some powdered sugar for sprinkling the meringue pie, and add the remaining part to the mass. Mix everything lightly with a spoon to get rid of air.
Fill a pastry bag with the meringue mass and cut the corner. Prepare 2 baking sheets and line them with parchment paper. Draw a circle with a diameter of about 20 cm on each sheet.
Pipe half of the mass on each baking sheet, giving it the shape of round meringue tops (according to the shape drawn on the parchment). Bake in the oven preheated to 140°C for about 1 hour.
Cool down Łaciata cream 36% fat and then whip until stiff using a mixer – start with low-speed rotations but then speed them up. Add 2 tablespoons of honey, vanilla seeds and stir thoroughly.
Flavour the blueberries with the spice for mulled wine and beer and crush using a fork. If you use frozen berries, defrost them earlier. Add half of the berries to the whipped cream along with a part of the sauce and mix gently so that the mass has 2 colours: blueberry and creamy.
Take the meringue tops out from the oven and set aside to cool. Top the first meringue with swirls of Rolmlecz natural homogenized cheese. Then spread half of the cream with blueberries and half of the remaining blueberries. Cover with the second meringue, top with the remaining cream and blueberries.
Serve your meringue cake with 2 tablespoons of honey on the top and a garnish of fresh mint leaves. Sprinkle over with the powdered clove sugar.