Drunk Cherry Meringues with Cream and Custard
By OcadoLife
Published on 17 June 2024
Food writer Rebecca Woollard has reimagined pavlova with her recipe for Drunk Cherry Meringues
with Cream and Custard: “Adding custard to a pavlova makes it feel extra special – and conveniently
uses up all the yolks left over from the meringues.” This recipe makes more custard than you’ll need,
so use up leftovers in French toast. Simply soak thick slices of white bread in the custard, then fry in
butter until golden and serve topped with berries.Time and servings
1 hr 50 minsTotal time
4Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 3 medium eggs, whites and yolks separated
- 285g caster sugar
- 350g cherries, pitted
- 30ml dark rum, plus a splash
- ½ lemon, juiced
- 500ml whole milk
- 1 heaped tsp cornflour
- 1 tsp vanilla bean paste or extract
- 300ml double cream
- 15g pistachios, chopped, to decorate (optional)
Method
Step 1
Preheat the oven to 120°C/100°C fan/gas ½ and line a baking tray with baking paper.Step 2
Using an electric whisk, beat the egg whites in a clean bowl to stiff peaks. Measure out 165g sugar and gradually add to the egg whites, 1 tbsp at a time, beating well after each addition before adding the next; once half the sugar is incorporated, add the rest, 2 tbsp at a time, and continue beating until stiff, smooth and glossy.Step 3
Divide the mixture into 4 equal individual meringues on the baking tray, making a dip in the centre of each to hold the filling. Bake for 1 hr 30 mins or until you can easily peel the meringues off the paper. Remove from the oven and leave to cool completely on the tray.Step 4
Meanwhile, put the cherries, rum and 60g sugar in a small pan and bring to a simmer; cook for 10 mins, shaking occasionally, until the cherries are soft and the liquid syrupy. Remove from the heat. Stir through the lemon juice and extra splash of rum. Leave to cool.Step 5
For the custard, put the milk into a small pan and gently heat until steaming. Meanwhile, combine the cornflour, remaining 60g sugar, egg yolks and vanilla in a mixing bowl. Gradually pour in the milk, mixing with a balloon whisk until combined.Step 6
Pour the mixture back into the pan and return to a medium-high heat. Cook for 5 mins or so, stirring constantly, until thick enough to coat the back of a spoon. Transfer to a heatproof bowl and place a sheet of baking paper over the surface to stop a skin forming; leave to cool completely.Step 7
Whip the cream until soft and pillowy, then dollop over each meringue. Drizzle with custard (you’ll need around half of it in total), followed by a spoonful of cherries on each, then repeat the layers. Scatter over the pistachios, if using; serve immediately. If making in advance, store the cooked and cooled meringues in an airtight container for up to 1 week. The cherries will keep covered and chilled for 1 week, and the custard for 3-5 days covered in the fridge – or freeze for up to 1 month.