Drunk Cherry Meringues with Cream and Custard
Food writer Rebecca Woollard has reimagined pavlova with her recipe for Drunk Cherry Meringues with Cream and Custard: “Adding custard to a pavlova makes it feel extra special – and conveniently uses up all the yolks left over from the meringues.” This recipe makes more custard than you’ll need, so use up leftovers in French toast. Simply soak thick slices of white bread in the custard, then fry in butter until golden and serve topped with berries.
- Time: 110 min
- Servings: 4
Source: ocado.com
Ingredients
- medium eggs, whites and yolks separated
- caster sugar
- cherries, pitted
- dark rum, plus a splash
- lemon, juiced
- whole milk
- heaped tsp cornflour
- vanilla bean paste or extract
- double cream
- pistachios, chopped, to decorate