- Prep time 40 minutes
- Total time 5 hours
- Portion size 16 servings
Ingredients
Cherry Cream:
Whipped Cream:
Assembly:
Method
Preheat oven to 300°F. Line two baking sheets with parchment paper; trace three 8-inch circles onto parchment paper. Turn parchment paper over; set aside.
In large bowl, using electric mixer on medium-high speed, beat egg whites until soft peaks form; beat in granulated and brown sugars, 1/2 cup at a time, until stiff peaks form. Beat in vinegar and vanilla. Sift cocoa powder over top; fold into egg white mixture.
Spread over parchment paper circles. Bake on top and bottom racks of oven, rotating and switching pans halfway through baking time, for 1 1/2 hours. Turn off oven; open door and let meringues cool completely inside oven.
(Make-ahead: Can be stored in airtight container at room temperature for up to 2 days.)
Cherry Cream
Meanwhile, using blender or food processor, purée cherries. In saucepan set over medium heat, whisk together cherry purée, sugar, lime juice, cornstarch and salt. Whisk in egg yolks until mixture thickens, about 5 minutes. Remove from heat; gradually whisk in butter. Strain through fine-mesh sieve into bowl; cover surface directly with plastic wrap to prevent film from forming and refrigerate for 2 hours.
(Make-ahead: Can be refrigerated for up to 1 week.)
Whipped Cream
In large bowl, using electric mixer on medium- high speed, beat whipping cream with icing sugar until stiff peaks form. Beat in amaretto, if using.
Assembly
Place one meringue on serving plate. Spread with one-third of the Whipped Cream, half of the Cherry Cream and half of the chopped cherries. Repeat layers. Top with third meringue. Spread with remaining Whipped Cream and drizzle with Chocolate Syrup. Garnish with chocolate shavings and fresh berries.
Chocolate Syrup
In small saucepan, bring 3 tbsp cocoa powder, 1/2 cup water and 6 tbsp granulated sugar to boil. Reduce heat to medium; simmer, stirring often, until mixture thickens, about
5 minutes. Stir in 1 tsp vanilla. Let cool. Makes 1/2 cup.
(Make ahead: Can be stored in airtight container and refrigerated for up to 10 days.)
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 60 mg
- Sugars 52 g
- Protein 5 g
- Calories 455
- Total fat 25 g
- Cholesterol 135 mg
- Saturated fat 14 g
- Total carbohydrate 54 g
