Cherry Syllabub

1. 1

   Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.

2. 2

   In a clean bowl, whisk the egg whites until stiff.

3. 3

   Gently fold in the sugar, lemon juice and wine.

4. 4

   In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.

5. 5

   Spoon the cream mixture over the cherries, then chill overnight.

No additional tips available.