Inspired by Annabel Langbein and Nigella, this gorgeous frozen chocolate and cherry meringue with cherry chocolate syrup is out of this world.
6 egg whites
3/4 cup caster sugar
150gms pitted cherries – fresh would be gorgeous but if cherries are out of season use frozen (thawed)
1 tsp vanilla extract
2 tbsp good quality cocoa (dutch cocoa is great)
300gms pitted frozen cherries
1/3 cup caster sugar
1 tbsp water
40gms grated 70% chocolate
To make cloud cake
Line bottom and sides of a 20cm springform pan with baking paper. Blend cherries to a smoothish paste using a processor, stick blender or free-standing blender. Combine processed cherry paste, cocoa and vanilla together and set aside.
Using an electric mixer, add egg whites and beat until soft peaks form. Gradually add sugar a little at a time until mixture is a thick glossy meringue ensuring the sugar has dissolved (feel it between your fingers – if it feels grainy, you need a little more beating).
Gently fold cherry/cocoa mixture through meringue. Pour into lined springform pan, cover lightly with cling wrap or aluminium foil and freeze for 4 hours (or overnight).
To make cherry chocolate syrup
Place frozen cherries, sugar and water into a small saucepan and cook on a medium heat until cherries have thawed. Continue to cook for 5 minutes. Remove from heat and cool completely before covering and placing in the fridge.
Serve slices of cloud cake drizzled with syrup and topped with a little grated chocolate. Just gorgeous.
Why it’s good for you
Meringue isn’t big on fat, although it does have calories. In comparison to most decadent desserts, this is pretty good for you.
For 6 servings: 1012.2kj (241cal); 2.4g total fat (1.3g saturated fat)
For 8 servings: 758.9kj (180.7cal); 1.8g total fat (1g saturated fat)
01 December 2011 10:23:41 AM