250 g Jerte cherries
4 tablespoons Cointreau
150 g sugar
3 eggs
75 g flour
3 dl (1 1/2 glasses) milk
1 orange
160 g icing-sugar

Clean and bone the cherries. Put in a dish in the oven or in 4 small dishes and sprinkle with Cointreau. Separate egg whites and yolks. Put yolks in a bowl and beat with the sugar until white and foamy. Add the flour slowly and dissolve with hot milk, beating not to allow dollops. Cook the cream in a pot or au bain marie until thick. Remove from heat, add orange juice and grating. Pour the cream on the cherries. Beat the egg whites to the soft peak stage and add 20 g icing-sugar when half-beaten. Add another 20 g icing-sugar when firm. Cover the small dishes with the meringue. Sprinkle with the remaining icing-sugar. Cook in a pre-heated oven at 120ºC for 20 minutes.