Cherry Meringue Pie

For the cherry meringue pie, mix the cookie crumbs with the margarine and press the mixture into a mold lined with baking paper or plastic wrap for the pie crust. Place in the refrigerator.

Drain the cherries, reserving the juice. Place 1 package of gelatin with 6 tablespoons of cherry juice in a small puree jar. Set aside 1/8 liter of cherry compote juice.

Whip the cream, whisk the cream cheese with the rest of the compote juice, warm the gelatine briefly in the purederl and whisk it in, then fold in the whipped cream. If the sweetness seems too little, you can sweeten with liquid sweetener.

Sprinkle the cake base with coconut flakes, place the drained cherries on top, cover with the cream and sprinkle with chocolate chips if desired.

Chill the cake for at least two hours. Then remove the cake from the refrigerator and place on a plate. Mix 1/8 l cherry juice with the second gelatin packet and heat according to package instructions.

Stir the gelatin sauce a little and then carefully slide it onto the cherry foam cake with a spoon.

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