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1
Drain the cherries and reserve the juice.
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2
Put the cherries into a bowl with 1/3 cup of kirsch or rum and 3/4 cup of the juice from one of the cans of cherries, and let sit for at least half an hour, stirring once or twice.
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3
Put the egg yolks and sugar into the top of a double boiler.
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4
(Save the neatest empty eggshell, trimming its edges with scissors.)
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5
Beat until fluffy and pale yellow, 2 or 3 minutes.
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6
Strain in the maceration liquid from the cherries, combining gently with a whisk.
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7
Stir in the ground almonds and flour.
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8
Set over low heat and stir constantly until the mixture forms a thick, smooth custard, about 15 minutes.
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9
Remove from heat and transfer to a bowl set in an ice bath.
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10
Stir with a spatula until cold.
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11
Whip the cream until the beaters leave light traces on the surface.
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12
Beat in 2 tablespoons of the confectioners' sugar and 12 teaspoon of the vanilla, until soft mounds form.
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13
Set aside.
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14
Beat the egg whites with a pinch of salt until they are stiff but not dry.
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15
Fold half of the egg whites into the cream until mixed.
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16
Stir 3 tablespoons of the cream and egg whites into the custard to lighten it; then fold all back into the remaining cream mixture.
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17
Set aside.
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18
Add the remaining confectioners' sugar and vanilla to the remaining egg whites, and beat until glossy.
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19
Preheat the oven to 425 degrees.
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20
Butter a 9-by-12-inch oval baking dish.
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21
Spread the cherries on the bottom and pour the custard over them.
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22
Spread the meringue over the custard, leaving a small border and making a dome of meringue toward the center.
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23
Press the eggshell into the meringue so that it shows only as a well in the center.
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24
(The dessert can be made up to 1 hour in advance to this point; keep refrigerated.)
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25
Sprinkle the meringue with the slivered almonds, then sift the confectioners' sugar over the top.
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26
Cook until the meringue is lightly browned, 5 to 10 minutes.
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27
Heat the remaining kirsch or rum in a small saucepan.
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28
Remove the dish from the oven, pour some of the alcohol into the eggshell, letting the rest run over the meringue, and set aflame.
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29
Bring flaming to the table, spooning the liqueur over the top to caramelize the sugar, until the flames go out.
