- Serves: 6-8
- Effort: medium
For the meringue
- 4 large egg whites
- 225 g icing sugar, sieved
- 25 g cocoa powder
For the filling
- 300 ml double cream
- 2 tbsp kirsch, (optional)
- 425 g tinned cherries, in syrup stones removed, drained
- 50 g dark chocolate, grated
- 1 tbsp icing sugar, sieved
- 150 ml extra double cream
Tips and Suggestions
The gateau can be frozen, without the dusting of icing sugar. Allow 3-4 hours at room temperature to thaw and dust with icing sugar just before serving.
1. Preheat the oven to 140C/gas ½. Line 2 baking trays with baking parchment and mark a 23cm circle on each with a pencil. Whisk the egg whites and icing sugar together in a heatproof bowl set over a saucepan of gently simmering water, until the mixture forms stiff peaks.
2. Fold in the sieved cocoa powder.
3. Divide the chocolate meringue mixture between the rounds, and smooth it out evenly. Bake for 2½-3 hours, until dry and firm. Remove from the oven and leave to cool.
4. Whisk the cream and Kirsch together until fairly stiff.
5. Fold in the drained cherries and grated chocolate. Use the mixture to sandwich the meringues together and transfer the gateau to a serving plate.
6. To decorate the gateau, whisk the icing sugar and cream together until thick and pipe rosettes around the edge. Dust with icing sugar and serve in slices. A serrated knife dipped into very hot water will make slicing the gateau much easier.
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