Císte Meringue le Silíní Amarena

Mix the butter, sugar and vanilla sugar until frothy, add the egg yolks, stir in the flour and baking powder with the milk. Put the dough in a 28 cm dish and smooth it out. Beat the egg white with salt until stiff, add powdered sugar and continue beating until the mixture is firm. Distribute in a wave shape over the batter. Bake at 175 degrees for 30 minutes. Let cool.

Drain the amarena cherries on a sieve, soak the gelatine. Mix in the mascarpone vanilla, lemon juice and zest, amarena juice, fold in the cherries, heat the gelatine in 2 tablespoons, stir in the mascapone and add to the rest of the cream. Fold in the cream until stiff. Cut through the base once, put a ring around it on a cake plate. Put the amarena cream on top and smooth the meringue base. Cool.