AGA, the oven people, invited me to cook the canapés for a celebration evening a few weeks ago, and for dessert I wanted an “Eaton mess” of brandied cherries, an old black variety called Waterloo that I picked at Brogdale and bottled at home, served with whipped cream and miniature chocolate honey meringues. It’s a knock-out dessert perfect for a summer’s evening, and works equally well with fresh cherries stoned and marinated overnight in brandy.
200g dark chocolate
the whites from 4 medium eggs
175g caster sugar
50g honey
100g icing sugar
flaked almonds
Cover a baking tray with foil or non-stick baking paper, and heat the oven to 140°C/fan 120°C/285°F/gas 1. Melt the chocolate and leave to one side. Using an electric whisk beat the eggs whites until stiff then add the sugar, a third at a time, and whisk on high speed till smooth, glossy and very thick, so the meringue holds it’s shape. Beat in the honey till just combined then gently fold in the sifted icing sugar. Gently fold in the chocolate and stop when it’s still a little streaky. Place small spoonfuls on the tray, as they go flat if too big, scatter with almonds and bake for about two hours.
If you have any questions about the recipe just ask over on our forum
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