Cherry Meringue Dessert Recipe

Ingredients

Serve 4

Cake:

• 8 large eggs, separated

• 1 1/2 cups/300 g granulated sugar

• 2 cups/300 g all purpose/plain flour

Filling:

• 4 egg yolks

• 4 tbsp milk

• 1/2 tsp cinnamon

• 1 tsp vanilla extract

• 16 cherries, pitted

• scant 2/3 cup/140 g granulated sugar

• 2 cups/500 ml cream 

Syrup:

• 1 2/3 cups/400 ml fruity red wine

• 3/4 cup/180 ml Port

• 2 sticks cinnamon

• 3 tbsp sugar

Meringue:

• 4 large egg whites

• 1/2 cup/100 g sugar

• 2/3 cup/100 g confectioners'/icing sugar

• scant 1/2 cup/ 100 ml Alchermes liqueur

• sprigs of fresh mint

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Cake: Butter two 8-inch (20-cm) baking pans. Beat the 8 egg yolks with the first measure of sugar in a large bowl until pale and creamy. Fold in the flour.

3. Beat the egg whites until stiff and fold into the mixture.  Spoon the batter into the prepared pans.

4. Bake for 30-35 minutes, or until golden. Turn out onto a rack to cool.

5. Filling: Beat the 4 egg yolks in a large bowl until frothy. Warm the milk with the cinnamon and vanilla in a small saucepan over low heat. Add the cherries and sugar and cook until the cherries are tender.

6. Pour over the yolks and beat until cooled. Beat the cream in a large bowl until stiff and fold into the mixture. Spoon into an 8-inch (20-cm) pan and freeze for 2 hours.

7. Syrup: Warm the wine, Port, and cinnamon in a small saucepan over low heat. Add the sugar and cook until dissolved. Bring to a boil and simmer over low heat for 20 minutes.

8. Meringue: Beat the egg whites until soft peaks form. Add the sugar and confectioners' sugar and beat until stiff.

9. Place a layer of cake on a serving plate and drizzle with half the syrup. Cover with the frozen cherry layer and top with the second layer of cake. Drizzle with the remaining syrup.

10. Spread the meringue over the top. Brown the meringue under a hot broiler (grill) for 5 minutes or decorate using a chef's blowtorch. Garnish with the mint and serve.