Black Forest Meringue Pie
: a rich, dark chocolate pie crust, filled with a layer of sharp cherry curd, topped with light meringue rippled with dark chocolate.
Obviously inspired by the infamous Black Forest Gateau
, (layers of chocolate cake, sour cherries and whipped cream, with a good dose of kirsch) this uses those flavours for a rather different kind of dessert.
I substituted the traditional whipped cream for the fluffiness of a meringue topping, and gave it the chocolate hit from bottom and top, with cocoa in the pastry and chocolate in the meringue. For a true black forest feel the curd should be made using sour cherries, liquored up with kirschwasser
(a legal requirement for the German Schwarzwälder Kirschtorte). As I had neither of those to hand I tarted up my cherries with lemon juice, added a slug of rum in Austrian style, and sneaked in a little maraschino syrup to give some depth to the flavour.
This whole thing does take some time, but the rich flavour of a (small) slice of this pie is definitely worth spending half a day off in the kitchen.