Truffle Meringue

Clear Filling

Heat the heavy cream until it starts to simmer

Add the white chocolate and mix well, until melted

Add the honey and cherry jam

Reserve the cherry jam

Dark Filling

Melt the milk chocolate as you did for the clear filling

Add the honey and whiskey, mix, and reserve

Coating

Beat the egg whites until frothy. Reserve

In a saucepan, combine the granulated sugar and water

Simmer over low heat until the sugar dissolves, then add the warm mixture to the egg whites and continue beating at maximum speed until stiff peaks form

Keep in the refrigerator during the assembly of the meringue

Assembly

Cut the chocolate log into thin slices

Line a round, deep container with parchment paper

Arrange the slices of chocolate to line the container

Moisten with a little of the cherry jam and spread an even layer of filling over one-third of the chocolate

Cover with more chocolate and repeat, finishing with the chocolate

Cover with parchment paper and refrigerate for six hours

Unmold and cover with meringue.