Cherry Syllabub

• 8 ounces ripe dark cherries, pitted and chopped
• 2 tablespoons kirsch
• 2 egg whites
• 12 cup superfine sugar
• 2 tablespoons lemon juice
• 23 cup sweet white wine
• 1 14 cups heavy cream

1. Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.
2. In a clean bowl, whisk the egg whites until stiff.
3. Gently fold in the sugar, lemon juice and wine.
4. In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
5. Spoon the cream mixture over the cherries, then chill overnight.

dark cherries, egg whites, sugar, lemon juice, sweet white wine, heavy cream

Taken from www.food.com/recipe/cherry-syllabub-175337 (may not work)