Prepare and bake the sponge cake for schnitten according to the recipe.
Warm the redcurrant marmalade and brush the cake base with it.
Place a 12x18in (30×45 cm) baking frame around the cake (or place the cake in a deep cake pan).
For the cream, mix the mascarpone with confectioner’s sugar and egg liqueur until smooth.
Add cold water to the gelatin.
Warm the orange juice, dissolve the gelatin in it, and mix into the egg liqueur cream.
Carefully fold in the whipped cream.
Mix in the washed, crushed redcurrants and fill the pan.
Smooth and cool for 2 hours.
Prepare the meringue batter according to the basic recipe and spread on top of the redcurrant schnitten.
Make a decorative pattern in the top and brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at maximum upper heat.
