Combine the classic Black Forest flavours of dark chocolate and boozy cherries with fluffy meringues and ice cream in Mark Hix’s easy but impressive dessert
“One of my favourite desserts,” says recipe author Mark Hix. “You can change the topping from summer through to winter with seasonal or preserved fruits, and adapt the ice cream accordingly. If you don’t want to go to the trouble of making the actual meringue, you can buy good-quality meringues from a shop and join them together – your partner or guests won’t guess. You can also make a chocolate sauce to pour over by melting equal quantities of dark chocolate and double cream in a heatproof bowl over a pan of simmering water.”
Ingredients
- 4 egg whites
- 140g caster sugar
- ½ tsp cornflour
- ½ tsp white wine vinegar
TO SERVE
- 400g tin black or morello cherries
- 2-3 tbsp cherry liqueur
- 1 tbsp cornflour
- 6-8 tbsp crème fraîche
- 6-8 scoops dark chocolate ice cream
- a handful (optional) dark chocolate shavings
Method
- STEP 1
Heat the oven to 120C/fan 100C/gas 1. Swirl some just-boiled water in a large bowl, tip the water out then dry with kitchen paper to remove any traces of grease – this will ensure the egg whites whip correctly. Whisk the egg whites in the bowl to firm peaks using an electric whisk. Add the sugar, a spoonful at a time, and continue whisking until the egg whites are really stiff and shiny. Add the cornflour and vinegar and whisk again for 2-3 minutes until well-mixed and glossy.
- STEP 2
Line a large, clean baking tray with a silicone mat or a sheet of baking paper. Spoon the meringue on top in four individual boat shapes using a large metal spoon.
- STEP 3
Bake the meringue for 1 hour 30 minutes-2 hours, or until crisp on the outside and soft in the very middle. Don’t let the outside colour – you want it white (you may need to cook it a little longer depending on your oven). Remove from the oven and leave to cool.
- STEP 4
Meanwhile, drain the cherries over a pan to catch the juices. Add 100ml water and the cherry liqueur to the pan with the cherry juice, then bring to the boil. Combine the cornflour with a little cold water, then stir this into the sauce and simmer for 2 minutes. Add the drained cherries, remove from the heat and leave to cool.
- STEP 5
To serve, spoon the crème fraîche and ice cream on top of the meringue in alternating dollops, making shallow indentations in the meringue to stop the ice cream sliding off. Spoon over the cherries and sauce, and scatter with the chocolate shavings, if using.
