Amaretti Meringue Nests with Cherry Compote
For Erin
Grace originally came up with this stunning dessert after receiving an invitation to a dinner party. As someone who felt isolated from everyday relationships, Grace wanted to impress! Suffice to say, her crunchy amaretti biscuit meringues filled with fresh cherry compote with its vivid pink colouring were a culinary game-changer. Not only did Grace’s new friends enjoy her dessert, but it helped her find the courage to take a chance on life again. Grace decided to dedicate this recipe to Erin Pizzey* – a driving force for safety and friendship, opening up doors to people who are isolated. ‘She set a precedent that coincides with my journey. Without her, people like me may not have been helped!’
MAKES 6
For the meringue
75g egg whites (from about 2 eggs)
¼ tsp almond extract
150g caster sugar
6 crunchy amaretti biscuits, such as Amaretti di Saronno (80g), plus an extra 2 biscuits to decorate (see tip)
For the compote
150g frozen cherries
30g caster sugar
2 tbsp lemon juice
For the mascarpone cream
100g mascarpone cheese
50ml double cream
25g icing sugar, sifted
1 tsp vanilla extract
TIPS
If you’re making this as a gluten-free dessert, ensure you buy a brank of amaretti you buy a brand of amaretti biscuits that doesn’t contain wheat.
Preheat the oven to 100°C/80°C fan/Gas Mark ½ and line a baking tray with baking paper.
In a spotlessly clean bowl, whisk the egg whites, using an electric mixer on a medium speed, until they have doubled in size and form stiff peaks when the whisk is lifted sharply out of the bowl. Turn the whisk to a higher speed and add the almond extract, then add the caster sugar, a spoonful at a time, until the mixture is glossy and you can’t feel any grains of sugar when it is rubbed between your fingers.
Crumble 6 of the amaretti biscuits into 6 separate circles on the baking tray. Carefully pipe or spoon the meringue mixture onto each biscuit mound in a nest shape, making a dimple in the middle. Try to keep the biscuit crumbs on the base of the meringue.
Bake the meringues in the oven for 2 hours, or until they lift off the baking paper easily but before they have browned.
Meanwhile, make the compote. Place the cherries, caster sugar and lemon juice in a saucepan over a low-medium heat and cook for 20–25 minutes, stirring occasionally, until the cherries have cooked down. Set aside to cool.
To make the mascarpone cream, simply place the mascarpone in a bowl and beat it briefly to loosen. Add the double cream, icing sugar and vanilla, and whisk together until the mixture forms soft peaks – be careful not to over-mix or it will become grainy.
Once the meringues and compote are cool and you are ready to serve, top each nest with some of the mascarpone cream, followed by a large spoonful of compote, letting it drip down the sides. Crumble over the remaining amaretti biscuits and serve immediately (they will go soggy if you do this in advance).
