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Instructions

1. For the sauce, wash the cherries, cut them in half and remove the pits. Coarsely dice the halves. Caramelise the sugar in a saucepan until golden brown. Add the cherries and simmer, covered, over medium heat for about 5 minutes until the fruits are soft. Remove from heat, pour into a tall mixing bowl and purée finely. Let cool. Cut 100 g of prunes into small cubes.
2. For the parfait mixture, mix condensed milk and yoghurt. Whip the cream until stiff and fold in with the diced prunes. Line a loaf pan (30 cm long) with cling film. Pour some yoghurt cream into the tin and spread. Put some sauce and meringue on top. Put cream on top again and spread. Continue with the sauce, meringue and cream until the cream is used up, finishing with cream. Freeze overnight. Chill the remaining prune sauce.
3. Dip the tin into hot water and turn it out onto a plate, remove the film. Spread the rest of the sauce on the parfait and decorate with meringue and 50 g prunes. Serve immediately.

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Desserts and Sweet Treats,

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