How to make Eton Mess no-bake cheesecake

• Crush the ladyfingers thoroughly - I blended them into a powder.
  135 g ladyfingers
  
• Add the melted butter to the ladyfingers and mix thoroughly.
  65 g butter
• Line the bottom of the paper-lined pan with the biscuit mixture.
  
• Cover the gelatin with water and set aside for a few minutes to swell.
  6 teaspoons gelatin, 120 ml water
  
• Blend the cheesecake cheese with sugar until smooth.
  1 kg cheesecake cheese, 200 g sugar
  
• Briefly heat the gelatin until it becomes liquid. Add one or two tablespoons of cheesecake cheese to it and mix thoroughly.
• Pour the tempered gelatin into the rest of the cheesecake cheese and blend thoroughly.
  
• Add coarsely crushed meringues and fruit to the cheesecake cheese - mix with a spatula.
  approx 50-70 g meringues, approx 150 g fruit
  
• Transfer the mixture onto the ladyfinger base.
  
• Place the cheesecake in the refrigerator to chill.
• Before serving, decorate the cheesecake - whip the cream until thick - you can add a little sugar to it.
  200-250 ml heavy cream, 1-2 tablespoons powdered sugar
• Spread the cream on top of the cheesecake.
  
• Sprinkle the cheesecake with crushed meringues and arrange fresh fruit.
  approx 70 g meringues, approx 150 g fruit
• You can serve the cheesecake immediately, or store it in the refrigerator.