Cherimoya Meringue
By Melissa's Corporate Chefs


Ingredients

2 medium Cherimoya (about 1 pound each)
2 cups Whipping Cream
1 Organic Lemon juice freshly squeezed
1/2 pound Meringue Balls or Meringue Cookies
6 ounces Lady Fingers or Champagne Cookie (crushed)
1/2 cup Sugar or to taste
2 Tangerines (fresh or canned) peeled and seeded

Directions

Peel cherimoya, remove seeds, and cut into small pieces. Mix the cream and sugar and beat until it forms peaks. Add lemon juice. Make a layer of lady fingers on the bottom of a glass tray. Cover them with half of the whipped cream, half of the meringue, all the cherimoya, and half of the tangerine. Then top with the rest of the cream, and adorn with the meringue and tangerine. Chill before serving.
To make it lighter, replace the cream with whole evaporated milk which must be very cold or it won’t whip.