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.
- Cherimoya Meringue
- May 06, 2011
- Yum... try this recipes in the spring when cherimoyas are easier to find!
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