Preheat an oven to 400F.

Line a baking pan with parchment paper. Slice the angel food cake in half, and put each half on the baking sheet.

In the bowl of a stand mixer, or using handheld beaters on high, beat the egg whites on high, gradually adding in the sugar. Whip the egg whites until stiff peaks form.

DivideSpoon the lemon curd (approximately 3/4-1 cup) on top of each angel food cake half.

On the bottom half, place the blackberries and blueberries on top of the curd. Spread half the meringue on top.

Put a large drop flower tip into a piping bag. Spoon in the remaining meringue. Pipe rosettes on the top of the cake (or conversely, spread the meringue on top, using the back of a spoon to create decorative peaks.

Bake for 5-8 minutes in the preheated oven, until the meringue is a golden brown. Cool slightly, then stack the cake layers. Slice and serve.