Cherry rush with poppy seed meringue

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, then pour in 100 g of sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Fold in the poppy seeds. Line a baking tray with baking paper and draw approx. 14 circles (7.5-8 cm Ø each) on it

2. 2

   Fill egg whites into a piping bag with a central perforated spout and fill the circles spirally with egg whites, not over the edge. Bake circles in a preheated oven (electric cooker: 85 °C/ convection oven: 60 °C/ gas: see manufacturer) for 1 1/2-2 hours. Turn off the oven, open the door a little and let the meringue dry overnight in the oven

3. 3

   Pour the cherries into a sieve, collecting 150 ml of juice. Boil 100 ml of juice. Stir 50 ml juice and starch until smooth. Bind the juice with the mixed starch and simmer for about 1 minute. Let the juice cool down a bit, then stir in the cherries

4. 4

   Remove the poppy seed meringue from the baking paper. Mix yoghurt, vanillin sugar and 20 g sugar. Whip cream until stiff and fold into the yoghurt cream. Layer cherries, 2 meringue circles and yoghurt cream alternately in 4 glasses (Ø like the meringue). Crumble the remaining meringue circles and sprinkle a little on the desserts. Add the rest

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
460 kcal

CARBS
61 g

FATS
21 g

PROTEINS
7 g