Whisked sponge cake, filled with Tiptree Morello Cherry Conserve (or Christmas Conserve) and cream, covered in Italian meringue and garnished with citrus fruits. You could cheat and buy a sponge. You need a digital sugar thermometer and cook’s flame torch.
Cherry Snow Delight
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Whisked sponge cake, filled with Tiptree Morello Cherry Conserve (or Christmas Conserve) and cream, covered in Italian meringue and garnished with citrus fruits. You could cheat and buy a sponge. You need a digital sugar thermometer and cook’s flame torch
Ingredients
Sponge
- 3 large Free Range Eggs
- 85g Castor Sugar
- 85g SR Flour
- Pinch of salt
- 2 teaspoons Light Olive Oil
Filling
- 300 ml Fresh Double Cream
- 2 tablespoons Tiptree Morello Cherry or Christmas Conserve
- 2 tablespoons Amaretto Liqueur or Freshly Squeezed Orange Juice
Italian Meringue
- 3 large Eggs - whites
- 200g Castor Sugar
- 50 ml Water
Garnish
- 1 Pink Grapefruit – peeled and in segments
- 2 Clementine – peeled and in segments
- ½ Fresh Pineapple sliced and in chunks or use prepared fruit
- 415g tin Sliced Peaches in Juice
- 2 tablespoons Amaretto Liqueur (optional) or Freshly Squeeze Orange Juice
- 12 Cocktail Cherries in Maraschino Syrup (we used Opies)
Directions
- Set oven at 180c. and lightly oil fluted ring mould tin – we used 20cm (7 ¾”)
- Sieve flour and put on a plate in a warm place
- Put eggs and sugar in a large bowl and whisk over a pan of hot water till pale and fluffy
- Fold in flour & salt.
- Pour oil or glycerin round edge of bowl and fold into mixture.
- Pour into baking ring tin and bake for about 22 minutes, test, remove from oven but leave for a few minutes then turn out and allow to cool.
Make Italian Meringue
- Separate egg whites, put in a large bowl and whisk until they start to foam
- Put water and castor sugar into heavy based pan over low heat; once the sugar has dissolved increase the heat and add sugar thermometer, remove from heat when it reaches 121 – 123c
- Whisk eggs and drizzle hot syrup around the edge of the bowl, continue whisking until the mixture has cooled to room temperature, it takes a few minutes; set aside
- Finish
- Drain peaches and retain juice (if needed)
- Place grapefruit, clementines, pineapple and peaches in a jug and add 2 tablespoons of Amaretto or fruit juice to marinate
- Place cake on oven proof serving dish
- Cut cake in half and sprinkle bottom half with 2 tablespoons Amaretto or fruit juice
- Whip cream to light peaks and fold in the jam
- Spread cream onto the bottom part of the sponge – replace the top half of sponge
- Cover the outside of the cake with Italian meringue, take to a safe place so that the meringue can be lightly coloured with the flame torch
- Carefully spoon or pour fruit into the centre cavity of the dessert and put spare fruit in separate serving dish – decorate with cherries and blueberries or other fruits
