2 cups heavy cream
8 large egg whites, room temperature
Pinch salt
2 teaspoons vanilla extract
1 pound fresh cherries, pitted
2 teaspoons lemon juice
1 tablespoon orange liqueur
1 1/2 cups store-bought lemon curd
2 cups superfine sugar
1/2 cup sugar
1/3 cup powdered sugar
1/4 cup cornstarch

Directions:

This dessert is impressive-looking but easy to make -- the merginue practically makes itself. A cherry/olive pitter is a must to cut down on prep time. If it's too overwhelming to pit all the cherries, you can substitute 2 cups of mixed berries.

1. Preheat oven to 350 degrees. Draw an 8-inch circle on a piece of parchment paper and place on a baking sheet.

2. Place the eggs in the bowl of a standing mixer. With a whisk attachment, beat on medium until soft peaks form, about 3 minutes. Slowly add the sugar, about 2 tablespoons at a time. Increase the speed to high until the whites are stiff and glossy. Reduce to low and add the cornstarch, lemon juice, vanilla and salt and continue to whisk for 30 seconds until incorporated.

3. Remove and spoon mixture inside the circle on the prepared parchment paper, making the sides slightly higher than the center. Place in the oven and reduce the heat to 300 degrees. Bake for 1 1/2 hours. Turn off the heat and open oven door about 5 inches and allow meringue to cool in the oven.

4. Meanwhile, in a large bowl, combine the cherries, 1/2 cup sugar and orange liqueur. Stir well and allow to sit at room temperature for at least 2 hours.

5. In a mixer on medium high speed, whip the heavy cream with the powdered sugar until soft peaks form, about 3 to 4 minutes.

6. To assemble, place the meringue on a serving plate or large cake stand. Working carefully so as not to crack the meringue, spread the lemon curd on top, leaving about a 1-inch border. Pile the cherries on top of the curd. Serve the whipped cream on top of the cherries or on the side. Cut into wedges at the table.

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