Amaretto Meringue Cake with Strawberries and Cherries

• strawberries↗400 г g

  cleansed, halved or quartered (some left whole with stems for serving)

• cherries↗400 г g

  halved and pitted (some left whole with stems for serving)

• powdered sugar↗50 г g

  plus 1 tbsp

• heavy cream600 мл ml
• amaretto↗50 мл ml
• almond extract↗½ ч. л. ½ tsp
• egg whites (large)↗6
• fine sugar300 г g
• white wine vinegar↗¾ ч. л. ¾ tsp
• toasted almond slices100 г g

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C (120 °C with convection, gas 1). Cut three sheets of parchment paper that fit three meringue molds (if you don’t have molds, bake in batches – divide the batter into three portions and bake separately). Using a plate or the base of a mold, draw a 20 cm diameter circle on each sheet, then flip it skin side down. Place the three racks in the oven; if you have only two, use a large grill pan placed in the lower part of the oven.

2. 2

   Transfer the egg whites to a large bowl and whisk with an electric mixer until the mixture becomes thick and forms soft peaks. Gradually add the sugar, 1–2 tbsp at a time, while continuously whisking. When the sugar is fully dissolved, the meringue should become glossy and hold stiff peaks. Add the vinegar and whisk quickly again. Using a spoon, attach the corners of each parchment sheet to the mold. Spread the meringue among the three circles, extending it to the edges to form thin rings. Sprinkle with almonds, reserving some for garnish. Bake for 1 hour, then let cool in the oven.

3. 3

   When the oven has completely cooled, remove the meringues and let them sit in a cool, dry place for 24 hours or assemble the cake immediately. Toss the berries with 1 tbsp powdered sugar and let them marinate for 10–15 minutes. In a large bowl combine the cream, amaretto, almond extract and the remaining powdered sugar, whisking to a soft foam. Use a little cream to attach any imperfect meringue to the base or plate. Spread a layer of meringue over one third of the cream, then arrange strawberries and cherries. Add the remaining meringue, cream and berries, and decorate the top layer with whole berries. Sprinkle with the remaining almonds and serve. Keep leftovers refrigerated for up to 1 day.