Meringues with Brandied Cherries, Clotted Cream and Praline

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

As with the dessert of muscat-poached fruit with meringue in Paramount Cooking, I use a meringue structure here to show the rich colour of the fruit to its best advantage with a little folly. The meringue draws its inspiration from the famed Gaudi architecture of Barcelona. Like its predecessor, the sugary walls of this confection hide the fruit and cream filling from the initial glance; once the mer