Take advantage of all the fresh cherries and berries available at this time of the year with this fruit salad topped with a wine and cream confection. You can substitute whatever fruits look best at the market.
- Portion size 10 servings
- 2 cups pitted black cherries
- 1 cup raspberry
- 1 cup blueberry
- 1/2 cup black currant
- 2 tablespoons granulated sugar
- 2 tablespoons dry Marsala wine
- 2 egg whites
- 1/4 cup granulated sugar
- 2 cups whipping cream
- 1/4 teaspoon unflavoured gelatin
- 1/2 cup dry Marsala wine
- 2 tablespoons lemon juice
Black Fruit Salad: Combine all ingredients, cover and chill for 1 hour or up to 4 hours.
Syllabub: Beat egg whites until soft peaks form. Gradually add half the sugar while continuing to beat until firm glossy peaks form. Set aside.
Beat together remaining sugar, cream and gelatin until firm. Gradually stir in wine and lemon juice. Stir in about 1/4 of the egg whites, then fold in remaining egg whites.
Spoon salad into 8 to 10 stemmed goblets. Swirl syllabub attractively over top. Cover and keep chilled.