Meringue cake with cherry jelly

Name: Meringue cake with cherry jelly
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 400 Sweet cherries; 250 ml Red wine (alternatively cherry juice); 50 g Sugar; 2 heaped Tsp cornstarch; 100 g Dark chocolate coating; 12 (6.5 cm Ø; à 10 g) Meringue cake; 200 g Whipped cream; 1 package Cream stabiliser; 2 TABLESPOONS Grated chocolate

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

400 Sweet cherries
250 ml Red wine (alternatively cherry juice)
50 g Sugar
2 heaped Tsp cornstarch
100 g Dark chocolate coating
12 (6.5 cm Ø; à 10 g) Meringue cake
200 g Whipped cream
1 package Cream stabiliser
2 TABLESPOONS Grated chocolate

Directions

1
Wash the cherries, remove the stalks, stone and partially halve them. Bring 200 ml red wine to the boil, mix 50 ml red wine with sugar and starch and pour into the boiling red wine, stirring continuously. Simmer for 2 minutes. Add the cherries and let them cool down.
2
Finely chop the chocolate coating and melt over a warm water bath. Brush the meringue tartlets with the chocolate coating. Shortly before serving, whip the whipped cream with the whisk of the hand mixer until stiff, allowing the cream hardener to trickle in. Fill the meringue tartlets with cherry groats, decorate with a dab of cream and sprinkle with grated chocolate