THE CHERRY RIPE

by Dean Power

The name says it all, chocolate, cherries, whipped cream and gooey meringue – what Christmas dreams are made of!

 

INGREDIENTS

CHERRY SAUCE

300g pitted cherries, halved
2 tablespoons icing sugar
Juice of half a lime
125ml water
2 teaspoons corn flour
2 teaspoons Chambord liqueur

WHIPPED CREAM

150ml pouring cream
1 teaspoons vanilla extract

MERINGUE

3 egg whites
180g icing sugar
2 teaspoons vinegar
1 teaspoon corn flour

CHOCOLATE SAUCE

100g dark cooking chocolate
2 teaspoons coconut oil
½ cup shredded coconut

GARNISH

Fresh mint leaves

 

METHOD

Step 1:
Combine all cherry sauce ingredients, except corn flour and liqueur, in a bowl. Stir to combine and set aside for half an hour

Step 2:
Drain the liquid from the cherries and pour into a saucepan over medium heat. Add the corn flour and liqueur. Whisk to combine. Bring the mixture to boil, lower the heat and allow to thicken. Add the cherries to the sauce, stir and set aside to cool completely

Step 3:
Beat cream and vanilla until thick. Cover and place in the fridge

Step 4:
Preheat oven to 200 degrees Celsius. Line two trays with non-stick baking paper

Step 5:
Beat the egg whites on a medium speed until stiff peaks form, add icing sugar and continue to beat until the mixture is thick and glossy. Fold through vinegar and corn flour

Step 6:
Spoon the meringue evenly onto the two lined baking trays, creating large circles on each. Cook for 45 minutes total – swapping the trays over half way through. Once cooked, allow to cool in the oven completely before using

Step 7:
Melt the chocolate and stir through coconut oil – set aside

Step 8:
Using one meringue disc as your base, spoon over half the whipped cream, followed by half the cherry sauce. Drizzle half the chocolate sauce and half the shredded coconut

Step 9:
Place the second layer on top and repeat the process. garnish with fresh mint. Serve immediately.

 

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