Line a baking sheet with paper beard. Heat oven to 100 degrees. Beat the whites with half the sugar about snow. Mix the rest of the sugar with the starch and incorporate into the whites.
Put the meringue in a sleeve pastry bag with star-shaped nozzle and form with it 15 roses on the tray. Let meringues dry overnight in the oven at medium height, keeping the oven door somewhat open with the help of a ladle.
Dilute coffee powder with 1 tablespoon of hot water and let cool. Assemble the cream with the sugar and add the coffee.
With sleeve pastry, arrange the hoop-shaped cream over the meringues. Put some cherries between the cream, over these a slice of ice cream and spread over the remaining cherries.
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