Divide the
chopped cherries among six tall dessert glasses and sprinkle over the
kirsch. In a clean bowl, whisk the egg whites until stiff. Gently fold
in the sugar, lemon juice and wine. In a separate bowl (but using the
same whisk), lightly beat the cream then fold into the egg white
mixture. Spoon the cream mixture over the cherries, then chill overnight.
This recipe
follows the style of the earliest syllabubs from the sixteenth and
seventeenth centuries, producing a frothy creamy layer over a liquid
one.
