Black Cherry Meringue Parfait

Nothing warms FINAP’s heart than someone who cares enough about their gluten-free relatives to make them a yummy gluten-free pudding; and this week we are pleased to feature a recipe from Robyn, who is a private chef and caterer. As well as writing a blog featuring some of her recipes, she enjoys catering for her sister who is coeliac. Robyn brings her Black Cherry Meringue Parfait to Fruit is not a Pudding. You can see more of her gluten free recipes (including some beautiful desserts) at Tinned Ravioli on Toast.


Serves 8 (in 3oz dariole moulds or silicone moulds)


  • 4 medium egg yolks
  • 75ml of egg white (about 2 medium)
  • 200g of caster sugar
  • 75ml of water
  • 250ml of double cream
  • 200g of black cherries, plus a few extra for serving (using tinned is easiest but you can use fresh if they’re in season)


  1. Firstly put the water, egg yolks, and 100g of the sugar into a small saucepan and whisk together. Place the pan over a very low heat (the lowest possible on your hob) and stir gently until the sugar is dissolved, the mixture is slightly thickened, and the yolks are cooked through. This will take about 10 minutes and you need to be patient; don’t be tempted to turn the temperature up as you risk scrambling the eggs.
  2. When the yolk mixture is done, remove from the heat and pour immediately into a large glass bowl. Whisk the mixture for around 5 minutes, until it’s cool, thick, and pale in colour.
  3. If you’re using tinned cherries make sure you drain them before use (you can save the syrup to use for presentation if you’d like) and if you’re using fresh, remove the stones. Tip the cherries into a blender and pulse until they resemble a thick puree. Pour the puree into a large bowl and fold in the double cream, and then whisk the mixture until soft peaks form. Then fold the cherry cream into the yolk mixture, making sure it’s well combined.
  4. In another clean glass bowl whisk the egg whites until they reach the stiff peak stage and then whisk in the remaining 100g of sugar one tablespoon at a time until the meringue is stiff and glossy. Then gently fold this mixture into the cherry one, again making sure it’s well combined. The final parfait mixture will be a gorgeous baby pink colour, and will be as light as air.
  5. Prepare the dariole moulds by lining with cling film, then spoon the parfait into each one right to the top. Then carefully place the moulds into the freezer and leave for 2-2 ½ hours, until the parfait is firm.
  6. When they’re firm, turn the parfaits out onto plates and serve with extra black cherries.


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