Ingredients
Meringue
egg whites
5pc
fine sugar
225g
7.88oz
1cup
15tbsp
lemon juice
2tsp
cornstarch
18g
0.63oz
1.21tbsp
cocoa
to taste
Cream
cream cheese
220g
7.70oz
1cup
14.74tbsp
cream 33%
80g
2.70fl oz
powdered sugar
30g
1.05oz
2tbsp
bitter chocolate
60g
2.10oz
4tbsp
Filling
frozen cherries
140g
4.90oz
0.56cup
9.38tbsp
sugar
25g
0.88oz
1.68tbsp
cornstarch
10g
0.35oz
0.67tbsp
walnuts
50g
1.75oz
3.35tbsp
Method
Meringue
- Place the egg whites at room temperature in a clean dry bowl, and start whipping.
- First, at a low mixer speed, bring the whites to the state of beer foam.
- Then, in parts, one spoon at a time, add the sugar, and keep whipping.
- When all the sugar has been added, add the lemon juice, and keep whipping until smooth and fluffy.
- At the end, add the cornstarch, and mix gently.
- Spread the meringue on parchment. Try to do it as evenly as possible, and sprinkle with cocoa on top.
- Bake the meringue at 150-160C for about 30 minutes.
- Cover with a second sheet of parchment paper, carefully flip over, and let it cool.
Cherry & walnuts filling
- Defrost the frozen cherries, drain the water, and puree the berries with a blender.
- Add the sugar and cornstarch to the puree, and mix.
- Put the mix on the heat, and cook over a medium heat, stirring, until thickened.
- Set the mass aside, cover with cling film, and let it cool.
- Fry the walnuts in a pan, and cool. Chop into medium-sized pieces.
Cream
- For the cream, melt the chocolate in the microwave in pulses.
- Combine the cold cream, cream cheese and powdered sugar in a bowl, and whip until smooth.
- Add the chocolate, and stir.
Assembly
- Spread the cream over the meringue.
- Place the cherry filling in a pastry bag, and squeeze evenly in rows, making small gaps.
- Sprinkle the walnuts on top of the filling.
- Gently roll the meringue into a tight roll, and place it in the fridge to stabilize for several hours.
