Italian Delight

Separate the yolks from the whites

To do this, crack the egg and let the yolk fall onto one half of the shell while the white flows into a bowl

Take care not to break the yolks which might mingle with the whites

Set aside, now, the yolks in the refrigerator

If the eggs were cold, let the whites sit at room temperature for 1 hour

Melt the sugar and sweet potatoes in a saucepan over low heat, stirring until the sugar dissolves

Bring to a boil without stirring until it reaches the thread stage (the syrup should form a 5 cm long strand)

While the syrup is cooking, whip the whites until stiff peaks form

This means when you lift the beaters, the meringue maintains its shape

Ladle the hot syrup slowly over the whipped whites and whip until the mixture forms stiff peaks again

Cover and refrigerate for 30 minutes

In the meantime, place the sweet potatoes without peels in a baking dish and bake at medium temperature for 10 minutes or until slightly caramelized

Pulse the sweet potatoes or process them in a liquidizer

Combine in a bowl with 1 1/2 teaspoons of vanilla extract. Reserve

In a medium bowl, whip heavy cream with 1/4 teaspoon of vanilla extract and baking powder until it reaches the chantilly stage

Gently add this mixture to the meringue with an spatula, making circular motions upward and downward to mix well

Pour into 12 molds of paper 6 cm in diameter

Dust with chopped sweet potatoes and garnish with a cherry

Place the molds in a baking dish and cover with aluminum foil

Refrigerate until firm

If desired, place the mixture into one large and decorative mold