Truffle Meringue

Milk-based Truffle Filling

Heat the heavy cream until it starts to simmer

Add the chocolate and mix well until melted

Add the honey and cherry jam

Reserve the cherry syrup

Dark Chocolate Truffle Filling

Melts the chocolate with the heavy cream, just like for the milk-based truffle filling

Add the honey and brandy

Mix well and reserve

Covering

Beat the egg whites until fluffy. Reserve

In a saucepan, combine the sugar and water

Heat over low heat until the syrup reaches the desired consistency

Pour the warm syrup slowly into the egg whites while continuously beating until marshmallow-like

Keep it in the refrigerator during the meringue assembly

Meringue Assembly

Line a deep, round container with aluminum foil

Arrange the cubed white chocolate to line the container

Soak with a little of the cherry syrup and spread some truffle filling

Cover with the cubed white chocolate and moisten with the cherry syrup

Repeat, ending with the white chocolate

Cover with aluminum foil and refrigerate for six hours

Unmold and top with marshmallow.