Prepare some tartlet cases using Sweet Paste. When cooked and cold, fill each with vanilla ice-cream and cover with vanilla-flavoured Italian meringue using a piping bag and tube.
On top of the meringue arrange some stoned cherries previously cooked in sweetened Bordeaux wine.
Arrange the tartlets on a dish, place this on a shallow tray of crushed ice and place into a hot oven to dry the meringue.
As soon as they come from the oven, coat the cherries with redcurrant syrup, sprinkle with chopped pistachio nuts and serve arranged on a serviette.
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