Cream Pudding with Chantilly Whipped Cream and Cherries (Imperial Pudding)

Preheat the oven to 180°C (medium)

Beat the egg whites until stiff and slowly add the sugar, until stiff peaks form

Grease a 23cm diameter ring mold with butter

Pour the beaten egg mixture into the prepared ring mold, place it on a cold water bath (bain-marie) and bake for 40 minutes or until a toothpick inserted in the center comes out clean

Remove from the oven and water bath, let cool and unmold

Wait for it to cool completely

MAKE THE CHANTILLY WHIPPED CREAM: In a mixer, beat the heavy cream with sugar until stiff peaks form

Transfer to a piping bag with a star tip

Decorate the pudding with whipped cream stripes

Decorate the pudding with cherries in syrup and refrigerate for at least 1 hour

477 calories per serving