Chocolate and cherry meringue
Jeremy Lee is the executive chef at Quo Vadis in Soho, the first and only proper restaurant I ever worked in, and he is famous for making the most fabulous puddings in London, if not the world. Working there, I assembled many enormous meringue towers, rich with cream, fruit and toasted nuts. This pud is inspired by my time there. It features Black Forest flavours; my dad is passionate about chocolate, cherries and cream as a combination, so when making him a pud, I often use these flavours. This one’s for you, Dad! This is a proper show-stopping dessert – expect oohs and aahs as you wheel it out of the kitchen.
This recipe is an extract from Tucking In by Sophie Wyburd (Ebury Press, £22)
Next, why not try more meringue recipes from the House & Garden recipe archive?
