INGREDIENTS:
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■ cup of sugar
■ 1 tbsp vanilla extract
■ 1 cinnamon stick
■ 300g cherries, pitted and halved
■ 250ml double cream
■ 4 meringue nests, roughly crushed
■ mint leaves, to serve
METHOD:
1. Combine sugar and -cup warm water in a saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to medium. Simmer, without stirring, for five minutes, or until mixture thickens.
2. Add vanilla, cinnamon and cherries. Increase heat to medium-high. Simmer for 1 minute. Remove from heat. Discard cinnamon. Allow to cool completely.
3. Combine cream and meringue in a bowl. Spoon half the cream mixture into four glasses. Top with half the cherry mixture. Repeat with remaining cream mixture and cherry mixture. Serve.
Serves 4