Ingredients for 14 servings
Sponge cake
- 8 eggs
- 250 g sugar
- 200 g flour
- 50 g cornflour
Custard
- 200 g egg yolk
- 180 g sugar
- 20 g vanilla sugar
- 800 g full fat milk
- 200 g cream
- 3 vanilla pods
Cherry Marmalade
- 600 g cherries
- 400 g sugar
- 20 g vanilla sugar
- 1 vanilla pod
- Juice of one lemon
- 3 sheets of gelatine
Cherry Syrup
- 500 ml water
- 250 g sugar
- 1 vanilla pod
- 100 ml maraschino
- 100 ml cherry alcohol
Whipped cream
- 750 ml fresh cream
- 20 g vanilla sugar
- 50 g caster sugar
Garnish
- French meringue (meringue “drops” per person or one big meringue broken into pieces)
- Coconut powder
- Icing sugar
Sponge cake
Beat the eggs with the sugar in a food processor until they reach ribbon consistency.
Gently fold in the sieved flour and cornflour. Line the mould. Bake at 180 °C for 20 minutes.
Cut the sponge horizontally into three or four sheets and use a cutter to make circles.
Custard
Beat the yolks with the sugars. Bring the milk and cream to the boil with the split vanilla pods. Pour the hot milk onto the yolks and continue cooking to 85 °C. Pass through a fine sieve immediately and chill.
Cherry marmalade
Remove the stones from the cherries and add the sugar, vanilla sugar, vanilla pod, lemon juice and cook to 103 °C as for a jam. Add the gelatine when the temperature reaches 60 °C.
Cherry syrup
Briefly boil the sugar and the split vanilla pod in the water. Allow to cool and then add the maraschino and the cherry alcohol.
Whipped cream
Whip the cream with the sugars in a chilled bowl until very firm.
Assembly
Place a circle of sponge cake on each plate and moisten with some of the cherry syrup.
Using a pastry bag, pipe a layer of whipped cream and then of marmalade. Repeat the operation with two more circles. Completely cover with the vanilla whipped cream then sprinkle the top with crunchy meringue. Lightly dust with the coconut powder and then the icing sugar. Serve with the custard and some of the juice from the cherry marmalade.
