Servings:
8
Prep time:
30
Cooking time:
80
INGREDIENTS
INSTRUCTIONS
- Prepare the cherry sauce. Put the butter and sugar in a pan, then add the cherries, pitted and cut in half. After 2-3 minutes of cooking pour in the red wine and citrus peel. Let the sauce for 10 minutes until a thick syrup has formed.
- Beat the egg whites until stiff incorporating 70 g of sugar. Once mounted, gently mix 240 g of powdered sugar. Then place the mixture into a piping bag, preferably with a plain nozzle.
- Forme 2 discs with a diameter of 15-18 cm and a height of about one cm by a spiral movement of the pocket. Sprinkle with a little icing sugar.
- Bake the meringue disks at 200 ° C for just 5 minutes, and then remove them from the oven and let down the temperature of this to 120 ° C. Bake the meringues again letting them dry for about an hour.
- Whip the cream with 40 g of sugar; once it is ready divide it into 3 equal parts.
- Spread gently whipped cream on one side of a disc of meringue, arrange half of the cherries in the middle. Cover with another part of cream and then with the other half of the cherries. Cover again with the last third of the cream. Cutlery above all the other disc of meringue, pressing lightly.
- Dust with icing sugar and decorate with a few cherry. As a variant, cook 3 discs of meringue by half a centimeter and at the end spread to the sides of the cake a little cream and cover with the crumbled meringue of the third disc.
