FOOD + DRINK
SEASONAL SUPERHEROES
Cherry & Chocolate Meringue Cake Recipe by Bonne Maman www . bonnemaman . co . uk
Ingredients :
• 600g jar Bonne Maman Cherry Compote
• 6 large free-range egg whites , at room temperature
• 330g caster sugar
• 1 / 2 tsp white wine vinegar
• 1 tsp cornflour
• 4 tbsp Cointreau or fresh orange juice
• 200g good quality dark chocolate , chopped
• 400ml double cream
• Fresh cherries and chocolate curls to decorate
Method
1 . Heat the oven to 200 º C , 180 º C fan , gas mark 6 . Line 3 baking sheets with baking parchment and mark each with a 20cm circle .
2 . Tip the cherry compote into a wide sieve over a bowl and stir gently . Leave to drain for 20 minutes .
3 . Whisk the egg whites in a large , clean mixing bowl using an electric mixer until stiff peaks form . Gradually add the caster sugar , 1 tbsp at a time , whisking well after each addition , bringing the whites back to stiff peaks before you add more sugar .
4 . Once you ' ve whisked in half the sugar , add the rest in larger quantities . When all the sugar has been added , whisk the meringue back to glossy , stiff peaks , then whisk in the vinegar and cornflour .
5 . Divide half the meringue between two of the circles , leaving a 2cm gap at the edge to allow for spreading . Use a palette knife to level off a little .
6 . Spoon the remaining meringue mixture into the third circle and use the back of a metal spoon to make pillowy swirls at the edge .
7 . Put the meringue in the oven and immediately reduce the temperature to 130 º C , 110 º C fan oven , gas 3-4 . Bake for 2 hours , then switch the meringues around on the shelves and turn off the oven . Leave the meringues inside to cool overnight . Remove , carefully peel off the baking paper and set aside .
8 . Meanwhile , put the drained cherry compote liquid in a small saucepan with half the liqueur or orange juice . Bring to the boil then bubble gently until reduced by half . Leave to cool . Stir the remaining liqueur into the drained cherries .
9 . Put the chocolate pieces in a heatproof bowl . Bring the cream to the boil in a small saucepan or the microwave and pour over the chocolate . Stir until the chocolate has melted and the mixture is smooth . Chill .
10 . Whisk the chilled chocolate mixture with an electric whisk until the consistency of whipped cream . Whisk in half the chilled cherry liquid , which will be slightly thickened .
11 . To assemble the meringue , put one of the rounds on a serving plate . Spoon half the chocolate ganache onto the meringue and gently smooth to the edges . Spoon on half the drained cherries and a drizzle of the remaining thickened juices .
12 . Add a second round of meringue , flat side up , and dollop on all but 2-3 tablespoons of the ganache , the remaining cherries and juices . Top with the thicker pillowy meringue .
13 . Spoon the remaining ganache into the centre at the top , scatter with fresh cherries and chocolate curls . Chill in the fridge for 1-2 hours before serving to allow the meringue to soften a little .
TOP TIP
The assembled meringue , minus the fresh cherries will freeze for up to 2 weeks . Defrost overnight in the fridge .
TOP TIP
Crème de Cassis is also delicious in the cherry juices as an alternative to Cointreau .
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