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1
Line 9- x 5-inch loaf pan with nonstick foil, allowing it to hang over sides of pan.
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2
Fill saucepan with 2 inches of water, and simmer gently on medium heat.
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3
Whisk egg yolks and 3 Tbs.
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4
sugar in metal bowl placed over simmering water 4 minutes, or until mixture reaches 140F on instant-read thermometer and becomes an opaque pale yellow custard that coats back of spoon.
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5
Transfer to large bowl, and set aside.
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6
Wipe out metal bowl, and melt chocolate in it over simmering water.
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7
Fold chocolate into custard, then whisk in cocoa powder and cayenne pepper, if using.
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8
Whisk in yogurt, and set aside.
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9
Rinse and wipe out metal bowl; place egg whites and remaining 1/2 cup sugar in bowl over saucepan of gently simmering water.
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10
Whisk 4 minutes, or until egg whites reach 140F on instant-read thermometer and sugar dissolves completely.
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11
Beat egg whites with electric mixer 6 minutes, or until peaks form.
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12
Fold egg whites into chocolate custard.
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13
Fold in frozen cherries and pistachios.
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14
Transfer to prepared loaf pan, wrap in foil, and freeze 6 hours, or overnight.
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15
Unmold onto cutting board, and cut into slices, dipping knife in warm water and wiping knife between each slice.
