Cold Desserts Recipes - Cherry Syllabub

Ingredients

• 225g/8oz ripe dark cherries, stoned and chopped

• 30ml/2 tbsp Kirsch

• 2 egg whites

• 30ml/2 tbsp lemon juice

• 150ml/3/4 cup sweet white wine

• 75g/1/4 cup caster sugar

• 300ml/1 1/4 cups double cream

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Method:

1. Divide the chopped cherries among six tall dessert glasses and sprinkle over the Kirsch.

2. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold in the lemon juice, wine and sugar.

3. In a separate bowl (but using the same whisk), lightly beat the cream, then fold into the egg white mixture. Spoon the cram mixture over the cherries, then chill overnight in the fridge.