- Pre-heat oven to 150˚C. Marinate the drained cherries in cherry brandy liqueur, preferably overnight.
- Prepare three baking trays with parchment and mark a 26cm circle in each tray.
- Whisk the egg whites until stiff and add a tablespoon of sugar and keep whisking. Repeat this, having added the cinnamon to the sugar.
- When completed, fold in the hazelnuts and spread the mixture equally over the three trays and then bake for 1¼ hours until firm.
- To assemble mix the 200g of melted chocolate into the whipped cream and spread over 2 discs of meringue. Drain the cherries of the liqueur and scatter them over the chocolate cream.
- Place one meringue disc on the other, top with the third, and decorate with the remaining melted chocolate.
- The gateau can be put together quite a few hours in advance.
- This dessert is a good choice for those who need a gluten-free diet.
9 Egg Whites
500g Caster Sugar
3tsp Ground Cinnamon
200g Chopped and Toasted Hazelnuts
600ml Double Cream
200g Dark Chocolate
2 x 444g tins Stoneless Black Cherries
4tbsp Kentish Cherry Brandy Liqueur
Juliet Bidwell creates an alternative to a traditional christmas pudding
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Helen Barton
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