Frozen meringue cake with cherries

18969 FROZEN MERINGUE CAKE with CHERRIES INGREDIENTS for 4 PEOPLE 4 egg whites, 220 g caster sugar, 400 g of vanilla ice cream or whipped cream, 150 g 150 g cherries, sour cherries, a disc of sponge thin Spain, icing sugar.

Whip the egg whites until foamy firmly with a electric mixer and gradually add 150 g caster sugar, continuing to beat.

Turn on the oven to 100ø.

Pour the egg whites in a pastry bag fitted with a smooth nozzle and formed two discs of about 20 cm in diameter on a baking sheet lined with parchment paper.

Cook in the oven for about 2 hours or until meringues are dry well.

Meanwhile, pitted cherries and sour cherries and place them in a bowl with the sugar.

Let stand for about 1 hour, then remove the liquid from the bowl and transfer it in a saucepan.

Let it simmer until it becomes slightly syrupy sweet.

Put a disc of meringue into a mould cake-opening of the same diameter.

Cover with a disc of sponge cake soaked in Spain with half of the syrup.

Let ice cream soften at room temperature for a few minutes, then add the cherries and sour cherries and mix well.

Spread the meringue over ice cream and cover with another meringue.

Store in the freezer for at least an hour.

Spread remaining syrup surface forming designs of your choice.

Sprinkle with icing sugar and store in freezer.

Remove from freezer 20 minutes before serving.