2 egg whites
100g caster sugar
2 tbsp of cocoa
Half a pot of Black cherry jam
200g of finely chopped milk chocolate
150ml double cream
2 digestive biscuits
400g Philli cream cheese
200ml double cream
1 tsp vanilla bean paste
4 tbsp icing sugar
4 Cherries with stems, dipped in a little melted chocolate
In a free standing machine or with an electric hand whisk, whisk the egg whites until the reach a soft peak stage. Slowly add the sugar and whisk until glossy. Now fold in the cocoa, making sure that you incorporate completely. Next spoon into a piping bag fitted with an open star nozzle and pipe 4 meringue nests, or heart shaped nests onto the lined baking tray. Bake at 100 for about 70-80 mins.
Next heat 150ml of the double cream to boiling, leave to cool for about 3 minutes then stir through the chocolate until smooth and glossy. Heat the jam and then sieve, use the fruit in the sieve to stir into the ganache, then pop into the fridge to set completely. Set the sieved part of the jam to one side to cool.
In a bowl whisk the cream cheese, double cream and icing sugar together. Then swirl the sieved cold jam through it and spoon into a piping bag fitted with an open star nozzle.