6 large eggs, separated
1/2 cup sugar
1/4 cup plus 2 Tbsp. water
3 1/2 pints heavy whipping cream
3 1/2 cups tart or sweet cherries, puréed
Place the egg whites in a bowl in the refrigerator and the yolks in a mixing
bowl; and set aside.
In a heavy saucepan, combine sugar and water. Mix until dissolved; place on high
heat and boil for 2 to 3 minutes. When the sugar is completely dissolved and
mixture clear, remove from the heat and quickly whisk into a few Tbsp. at a time
into the egg yolks. When the egg yolk mixture is heated up, return to pan. Using
a hand mixer, beat this mixture on high speed for 5 to 8 minutes or until stiff
and shiny. Set aside.
In another bowl, whip the cream until stiff peaks form and set aside. Whip the
egg whites to form stiff peaks and set aside.
Add the puréed cherries to the egg yolk mixture and blend well. Fold in the
whipped cream and then the egg whites.
Pour into individual serving dishes or a large bowl and quickly refrigerate for
at least 2 hours, longer if possible.
Serve with whipped cream or nuts as a garnish.
From The National Red Cherry Institute
NOTE: If eggs are a problem, you can use pasteurized eggs (look for them in the
dairy refrigerated area of your store) or use egg substitutes