Image by Nigel Lough
Ingredients (9)
- 225g store-bought madeira cake, cut into 1cm-thick slices
- 700g tub whole plums in juice
- 415g can stoneless black cherries in syrup
- 2 egg whites
- 100g (1/2 cup) caster sugar, plus 2 tsp, extra
- 2 tbsp chopped pistachios
- 2 tsp cornflour
- 1/4 tsp vanilla bean paste
- 300ml double cream
Method
- Step 1 Preheat the oven to 180C/160C fan forced. Randomly place the cake slices in the base of a 23 x 33cm roasting pan or baking dish. Drain the plums and cherries, reserving the liquid from the cherries. Scatter the plums and cherries over the cake slices and drizzle with 2 tablespoons reserved cherry liquid
- Step 2 Use electric beaters to beat the egg whites in a bowl until just-firm peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition, until the sugar dissolves and the mixture is thick and glossy. Dollop the meringue over the fruit and sprinkle with pistachios. Bake for 5-8 minutes or until the meringue just starts to turn golden and the fruit is warmed through.
- Step 3 For the cherry sauce, combine the cornflour with 1 tbs water in a small saucepan, stirring until smooth. Stir in the vanilla, extra 2 tsp sugar and remaining reserved cherry syrup (about 185ml / 3/4 cup). Stir over medium heat for 2 minutes or until the mixture boils and thickens. Remove from heat and set aside to cool slightly.
- Step 4 Serve the warm bake topped with cream and cherry sauce.