Prinjolata

Beat the butter and sugar together until white and fluffy.

Roast the nuts and chop them roughly.

Crush the biscuits into rough breadcrumbs

FOR THE MERINGUE

Put the sugar and water into a pan and dissolve over a low heat, then boil

Put the egg whites in a bowl and whisk until peaks from

Remove the pan form the heat and pour it slowly into the egg white mixture using blender on low speed.

Fold meringue into the butter cream followed by the nuts, biscuits, vanilla essence, glaced cherries and buttermilk

Mix everything together and form a sandcastle shape on a plate

THE ICING

Put the egg whites in a bowl and whisk lightly

add the icing sugar a little at a time whisking well

Spread it over the prinjolata

Decorate by drizzling colour and sticking nuts all over the side

Drizzle melted chocolate