Beat egg whites with lemon juice in a solid foam, gradually adding powdered sugar. When the mass becomes thick and shiny, put it in konditerskii bag. Baking vystelit paper and squeeze it into the beaten egg whites in the form of ovals, at a great distance from each other. Then the perimeter of each oval squeeze out the sides.

Heat the oven to 100*C and put the meringues for 2 hours. Then turn off the oven and leave the meringue to cool. Cream: beat butter, gradually adding powdered sugar. Food dye mix in the vanilla and liqueur, add cream and put it in the fridge.

Ready cream to squeeze out a pastry bag for the meringue and decorate with slices of kiwi and a cherry.

Put in refrigerator for 1 hour.