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Step 1
Drain the cherries, reserving the juice.
Step 2
Place the cherry juice and caster sugar in a saucepan over low heat and cook, stirring, until the sugar has dissolved.
Step 3
Increase heat to medium-high and simmer for 4-5 minutes until reduced to about 1 cup (250ml). Remove from heat, then add the chocolate and stir until sauce is smooth. Set aside to cool.
Step 4
Combine the cream and icing sugar in a bowl and whisk until soft peaks form. Stir in the kirsch and set aside.
Step 5
Roughly crumble the meringues. Divide half the meringue crumbs among 8 serving glasses, then top with half the whipped cream and half the cherries. Repeat the layers, then drizzle over the chocolate cherry sauce and serve immediately.