1 family cylindrical container of cherry ice cream
8 candied cherries
1 teaspoon of sliced almonds
Mix the mass of marzipan with the jam, rum and lemon crust. Beat the whites with the sugar and put them in a sleeve pastry bag with star-shaped nozzle.
Cut the cake a circle of 12 cm. in diameter and place on a tray refractory. Rub with the marzipan mixture.
Put the ice cream on the bottom of cake, cover with meringue, Garnish with cherries and almonds and Brown at the previously heated grill or oven to 240 degrees until meringue starts to brown slightly. Serve right away.
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