Cherry Snow Delight

Name: Cherry Snow Delight
Ingredients: 3 large Free Range Eggs; 85g Castor Sugar; 85g SR Flour; Pinch of salt; 2 teaspoons Light Olive Oil; 300 ml Fresh Double Cream; 2 tablespoons Tiptree Morello Cherry or Christmas Conserve; 2 tablespoons Amaretto Liqueur or Freshly Squeezed Orange Juice; 3 large Eggs - whites; 200g Castor Sugar; 50 ml Water; 1 Pink Grapefruit – peeled and in segments; 2 Clementine – peeled and in segments; ½ Fresh Pineapple sliced and in chunks or use prepared fruit; 415g tin Sliced Peaches in Juice; 2 tablespoons Amaretto Liqueur (optional) or Freshly Squeeze Orange Juice; 12 Cocktail Cherries in Maraschino Syrup (we used Opies)

Whisked sponge cake, filled with Tiptree Morello Cherry Conserve (or Christmas Conserve) and cream, covered in Italian meringue and garnished with citrus fruits. You could cheat and buy a sponge. You need a digital sugar thermometer and cook’s flame torch

Ingredients

Sponge

3 large Free Range Eggs
85g Castor Sugar
85g SR Flour
Pinch of salt
2 teaspoons Light Olive Oil

Filling

300 ml Fresh Double Cream
2 tablespoons Tiptree Morello Cherry or Christmas Conserve
2 tablespoons Amaretto Liqueur or Freshly Squeezed Orange Juice

Italian Meringue

3 large Eggs - whites
200g Castor Sugar
50 ml Water

Garnish

1 Pink Grapefruit – peeled and in segments
2 Clementine – peeled and in segments
½ Fresh Pineapple sliced and in chunks or use prepared fruit
415g tin Sliced Peaches in Juice
2 tablespoons Amaretto Liqueur (optional) or Freshly Squeeze Orange Juice
12 Cocktail Cherries in Maraschino Syrup (we used Opies)

Directions

Set oven at 180c. and lightly oil fluted ring mould tin – we used 20cm (7 ¾”)
Sieve flour and put on a plate in a warm place
Put eggs and sugar in a large bowl and whisk over a pan of hot water till pale and fluffy
Fold in flour & salt.
Pour oil or glycerin round edge of bowl and fold into mixture.
Pour into baking ring tin and bake for about 22 minutes, test, remove from oven but leave for a few minutes then turn out and allow to cool.

Make Italian Meringue

Separate egg whites, put in a large bowl and whisk until they start to foam
Put water and castor sugar into heavy based pan over low heat; once the sugar has dissolved increase the heat and add sugar thermometer, remove from heat when it reaches 121 – 123c
Whisk eggs and drizzle hot syrup around the edge of the bowl, continue whisking until the mixture has cooled to room temperature, it takes a few minutes; set aside
Finish
Drain peaches and retain juice (if needed)
Place grapefruit, clementines, pineapple and peaches in a jug and add 2 tablespoons of Amaretto or fruit juice to marinate
Place cake on oven proof serving dish
Cut cake in half and sprinkle bottom half with 2 tablespoons Amaretto or fruit juice
Whip cream to light peaks and fold in the jam
Spread cream onto the bottom part of the sponge – replace the top half of sponge
Cover the outside of the cake with Italian meringue, take to a safe place so that the meringue can be lightly coloured with the flame torch
Carefully spoon or pour fruit into the centre cavity of the dessert and put spare fruit in separate serving dish – decorate with cherries and blueberries or other fruits

Whisked sponge cake, filled with Tiptree Morello Cherry Conserve (or Christmas Conserve) and cream, covered in Italian meringue and garnished with citrus fruits. You could cheat and buy a sponge. You need a digital sugar thermometer and cook’s flame torch.