Meringue with Cherries and Baileys Cream

0

All you need is a meringue case from the supermarket, a punnet of cherries, a tub of ready-whipped cream and a splash of Baileys Cream to make an impressive but simple dinner-party dessert in minutes. Make the dessert just before serving or the meringue will become soft.

Ingredients

300ml whipped cream
1 tablespoon Baileys Cream
1 meringue case
1 punnet of cherries
Icing sugar (optional)

Instructions

1. Remove the meringue case from the packaging carefully, making sure not to damage it. Have a serving plate ready.

2. Stir the ready-whipped cream and Baileys together in a bowl.

3. Spread the Baileys cream on the meringue case and place the cherries on top. Dust with icing sugar if you wish.

Recipe Note
– You can obviously whip single or double cream instead of buying whipped cream.

– When you buy a meringue case make sure it isn’t broken and carry it home in a separate plastic bag so it doesn’t get crushed.

– Use any liqueur instead of Baileys Cream

TIP: Did you know that Baileys Cream only lasts 6 months so drink it all before then so it doesn’t go to waste.

YOU MAY ALSO LIKE THESE RECIPES AND FOOD FEATURES

French Toast with Apricots
Cheat’s Lemon Tarts
Raspberry Tartlets
5 ways to use fresh cherries
French Prune Tart or Far Breton
Espresso and Walnut Cake with Coffee Buttercream
Roulade with Strawberry and Cassis
Chocolate Éclairs
How to compose a cheese board
How to use up leftover liqueurs in cooking

Photograph copyright foodpixies.com

Related Recipes and Features

Butter and Lard Pastry for Savoury and Sweet Tarts Lard gets a bad press because it is pork fat, but if you buy lard that is rendered from a well-reared animal rather than the commercially-produced lar...
How to spatchcock a chicken Spatchcocking, or butterflying is a technique used for poultry and game where you split the backbone of a bird and flatten it out before cooking, so t...
French Brioche Toast with Berry Compote and Sour Cream Breakfast or dessert or a midday treat? You choose. We can eat french toast any time of the day. You can find brioche in the supermarket now – it's no...
Remoulade dressing Remoulade is traditionally used to dress raw celeriac to make the classic Celeriac Remoulade but it can also be used as a dressing for ripe avocado, s...
How to preserve lemons Preserved lemons are used in Mediterranean and Middle-Eastern cooking. They are easy to make at home and can be used in tagines and couscous dishes. I...
Moorish Orange Olives We first tasted these orange-scented marinated olives in a middle-eastern restaurant down a little side-street in Montmartre in Paris. They are addict...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address