CHERRY & RUM MERINGUE PIE
Ingredients
1 genoise sponge or plain bought sponge.
1 small tin pitted black cherries.
150ml double cream.
15ml rum, or more to taste
2 egg whites
125g icing sugar, sifted
1ml vanilla essence
Oven: 200C/Gas 6
Serves: 6 This can be made the day before and will freeze.
Method
Make holes in the sponge with a skewer.
Split the cake in half using a large knife.
Put the bottom layer of the cake on an oven proof dish and sprinkle evenly with rum.
Then sprinkle with cherry juice to dampen the sponge without soaking it completely.
Whip the cream to stiff peaks, spread over the sponge, cover with the cherries and cover with the top half of the sponge.
Preheat oven.
Using a mixer, whisk whites until stiff, then add the sugar and vanilla and whisk to a very solid meringue.
Use a palette knife to spread this meringue all over the cake.
Bake in the oven for 10 mins or until the meringue is lightly coloured.
Allow to cool before serving.