For the filling:
6 black cherries, pitted (1/4 cup)
1/3 cup of orange liqueur (Curaçao, Cointreau or Grand Marnier )
500 g of cooked and mashed sweet potatoes
For the Italian meringue:
1 cup of sugar
2/3 cup of water
6 egg whites
optional chocolate shavings for decoration
For the filling:
6 black cherries, pitted (1/4 cup)
1/3 cup of orange liqueur (Curaçao, Cointreau or Grand Marnier )
500 g of cooked and mashed sweet potatoes
For the Italian meringue:
1 cup of sugar
2/3 cup of water
6 egg whites
optional chocolate shavings for decoration
Soak the cherries in the liqueur in a non-aluminum container for 1 hour
Mix the mashed sweet potatoes with the liqueur and cherries. Reserve
Heat the sugar and water over low heat, stirring until the sugar dissolves
Boil without stirring until it reaches a soft-ball stage
Meanwhile, whip the egg whites to a meringue consistency
Gradually add the hot syrup while whipping, until the mixture cools to room temperature (around 8-10 minutes)
Spread half of the meringue in the bottom of a glass container with a capacity for 1 liter
Mix the remaining meringue with the sweet potato and cherry mixture, and place it on top of the meringue
Cover with the remaining meringue
Serve
Serves 8-10 people.
