We’re all being (rightly) encouraged to waste less food so I pondered how to use the leftover sponge. Raiding my store cupboard I found some tinned cherries, and, after making my custard tarts I had lots of leftover egg whites. At this point a lightbulb switched on in my brain and cherry meringue tarts were born!
I layered the cherries onto the sponge. Tinned cherries are lovely - a real success story; so often we think of tinned fruit as inferior to fresh, but I think these cherries are proof that it's not always true:
A layer of meringue and – voila!
They are beautiful and certainly don’t look like a creation borne of leftovers:
I was on a roll at this point; the creative juices were certainly flowing (it doesn’t happen very often so I enjoy it when it does!). I didn’t use all of the tinned cherries. Again, not wanting to waste them, I pureed them and served them with the pies as a fruit coulis:
Using up offcuts from other recipes never tasted so good:
This is the last of my Christmas posts – business as usual resumes next week!
8 discs of Genoese sponge – for the recipe click here
2 tins of cherries
6 egg whites
375g caster sugar
½ teaspoon cornflour
How to make:
- Preheat the oven to 220°C/fan oven 200°C/425°F/Gas mark 7.
- On a baking sheet, lay out the cooked sponge discs.
- Place some cherries on top of each sponge. Don’t go right to the edge because you want the meringue to sit on the sponge.
- Put the egg whites and sugar in a bowl and whisk until the mixture turns thick and glossy. This will take quite a long time – mine took over 10 minutes.
- Whisk in the cornflour.
- Either pipe or simply spread the meringue over the cherries and sponge.
- Bake for 5-10 minutes or until the meringue is just starting to brown. Check after 5 minutes as the meringue can burn very quickly.
- Leave to cool on a wire rack before serving.
- Bask in glory at the wonderful thing you have made.