Cherries are fruit that go really well with chocolate. I had some left over chocolate napoleon cream from the raspberry millefeuille and a friend gave me lots of cherries. I added some Greek yogurt and cherries which I quickly candied as well as some whipped cream to the chocolate cream and with the addition of the meringue, I quickly had a very different dessert.
Ingredients (serves 8)
For the meringue
- 4 free range egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 teaspoon white vinegar
- Icing sugar, to dust
For the chocolate and yogurt Napoleon cream
- 1 medium egg yolk
- 50g caster sugar
- 20g corn flour
- 250ml full fat milk
- 50g dark chocolate (72% or 80% cocoa solids)
- 2 tbsp Greek yogurt
- 100ml whipping cream
For the quick candied cherries
- 200g pitted fresh cherries, cut in half
- 75g caster sugar
- 2 tablespoons water
To serve:
- A handful of cherries dipped in chocolate
- Chocolate shavings
Method
Preheat oven to 180C. Grease and line a 24cm x 30cm Swiss-roll pan with baking paper, allowing the sides to overhang.
Using an electric mixer, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar dissolves. Add the cornflour and vinegar and use a metal spoon to gently fold. Spoon into the prepared pan and smooth the surface. Bake for 10 -12 mins or until meringue is starting to brown.
Place a clean tea towel on a work surface. Top with a sheet of baking paper. Dust with icing sugar. Turn the meringue, top-side down, onto dusted baking paper. Set aside to cool.
For the candied cherries, combine the cherries and the sugar in a saucepan. Add the water and cook, stirring, for 5 mins or until cherries release their juices and soften. Increase heat to high and cook for 3-4 mins or until syrup thickens. Set aside to cool.
For the chocolate cream, heat the milk and the chocolate in a pan. Stir to melt the chocolate.
Put the egg yolks and sugar in a bowl and whisk till light and fluffy. Add the corn flour continuing whisking. Pour the hot milk to the mix slowly while whisking all the time and return the whole thing back to the saucepan. Cook over medium heat stirring with a wooden spoon continuously to a thick, smooth, glossy cream consistency. Transfer the cream to a flat tin, lay a piece of plastic film on its surface to stop it forming a skin and leave to cool. When cool, transfer the cream to a bowl and add the Greek yogurt. Whisk to blend and fold in the whipped cream gently using a spatula. Add the candied cherries and mix well.
Spread the chocolate cream over the meringue. Starting from a short end, carefully roll the meringue to enclose filling, and wrap with baking paper. Place on a baking tray and transfer to the fridge for 1 hour to chill.
Unwrap the meringue, place on a platter, top with chocolate shavings and the chocolate dipped cherries. You may put more chocolate cream on top or some of the candied cherries too if you hold some back when making the cream.
