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Home  >  Inspire & Create  >  Christmas  >  Meringue & Cherry Torte


RECIPE

Meringue & Cherry Torte

Prep

15 mins (+ 2 hours cooling time)


Cooking

1½ hours


Difficulty

Easy


Serves

12

Meringue & Cherry Torte

Ingredients

  • 4 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar
  • 600ml thickened cream
  • 250g mascarpone
  • ¼ cup (60ml) amaretto (optional)
  • Cherries, to serve
Spiced cherries
  • 500g cherries, pitted
  • ½ cup (110g) caster sugar
  • 1 whole star anise
  • 1 cinnamon stick or quill
  • 1 tsp almond extract

Method

  1. Preheat oven to 100°C. Line 2 baking trays with baking paper. Draw a 17cm circle on 1 tray and two 17cm circles on remaining tray. Turn paper over.
  2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves and mixture is thick and glossy.
  3. Divide mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, shape into 17cm discs. Bake, swapping the trays halfway through cooking, for 1½ hours or until meringues are dry to the touch. Turn oven off. Leave in oven, with door ajar, for 2 hours to cool completely.
  4. Meanwhile, to make the spiced cherries, place the cherries, sugar, star anise, cinnamon, almond extract and ½ cup (125ml) water in a saucepan over medium heat. Cook, stirring occasionally, for 10 mins or until the syrup thickens slightly. Transfer to a heatproof bowl. Set aside to cool completely. Remove the star anise and cinnamon and discard.
  5. Use an electric mixer to whisk the cream, mascarpone and amaretto, if using, in a bowl until soft peaks form. Place 1 meringue disc on a serving plate. Top with one-third of the cream mixture. Spoon over one-third of the spiced cherries. Top with another meringue disc. Continue layering with remaining cream mixture, spiced cherries and meringue disc. Top with whole cherries.

The easy way to pit cherries: To pit cherries whole, use a cherry or olive pitter. If you don’t have one, cut a small cross in base of each cherry. Use the tip of a chopstick to push through the stem end and pop the pit out.

NUTRITION INFORMATION
Energy 1595kJ/382 Cals (18%) Protein 4g (8%) Fat 25g (36%) Sat Fat 16g (67%) Sodium 42mg (2%) Carb 35g (11%) Sugar 34g (38%) Dietary Fibre 1g (3%)