CLIENTACT
PUBLIC RELATIONS LTD.
CLIENTACT
PUBLIC RELATIONS LTD.
The small company with a great reputation
for personal service; ideas and action
Cherry Snow Delight
NOTES
Whisked sponge cake, filled with Tiptree Morello Cherry Conserve (or Christmas Conserve) and cream, covered in Italian meringue and garnished with citrus fruits. You could cheat and buy a sponge.
You need a digital sugar thermometer and cook’s flame torch
Ingredients:
8” Shortcrust pastry cooked tart case or make your own
2 teaspoons TC Apricot Jam or Organic Orange Marmalade with Gin
2-3 tablespoons TC Raspberry Jam
3 Cox’s Orange apples
6 fresh Raspberries
Sponge - Ingredients
- 3 large Free Range Eggs
- 85g Castor Sugar
- 85g SR Flour
- Pinch of salt
- 2 teaspoons Light Olive Oil
Filling
300 ml Fresh Double Cream
2 tablespoons Tiptree Morello Cherry or Christmas Conserve
2 tablespoons Amaretto Liqueur or Freshly Squeezed Orange Juice
Italian Meringue
3 large Eggs – whites
200g Castor Sugar
50 ml Water
Garnish
- 1 Pink Grapefruit – peeled and in segments
- 2 Clementine – peeled and in segments
- ½ Fresh Pineapple sliced and in chunks or use prepared fruit
- 415g tin Sliced Peaches in Juice
- 2 tablespoons Amaretto Liqueur (optional) or Freshly Squeeze Orange Juice
- 12 Cocktail Cherries in Maraschino Syrup (we used Opies)

Method
Set oven at 180c. and lightly oil fluted ring mould tin – we used 20cm (7 ¾”)
Sieve flour and put on a plate in a warm place
Put eggs and sugar in a large bowl and whisk over a pan of hot water till pale and fluffy
Fold in flour & salt.
Pour oil or glycerin round edge of bowl and fold into mixture.
Pour into baking ring tin and bake for about 22 minutes, test, remove from oven but leave for a few minutes then turn out and allow to cool.
Make Italian Meringue:
Separate egg whites, put in a large bowl and whisk until they start to foam
Put water and castor sugar into heavy based pan over low heat; once the sugar has dissolved increase the heat and add sugar thermometer, remove from heat when it reaches 121 – 123c
Whisk eggs and drizzle hot syrup around the edge of the bowl, continue whisking until the mixture has cooled to room temperature, it takes a few minutes; set aside
Finish
Drain peaches and retain juice (if needed)
Place grapefruit, clementines, pineapple and peaches in a jug and add 2 tablespoons of Amaretto or fruit juice to marinate
Place cake on oven proof serving dish
Cut cake in half and sprinkle bottom half with 2 tablespoons Amaretto or fruit juice
Whip cream to light peaks and fold in the jam
Spread cream onto the bottom part of the sponge – replace the top half of sponge
Cover the outside of the cake with Italian meringue, take to a safe place so that the meringue can be lightly coloured with the flame torch
Carefully spoon or pour fruit into the centre cavity of the dessert and put spare fruit in separate serving dish – decorate with cherries and blueberries or other fruits