Preheat the oven to 140°C/120°C fan/Gas 1 and line a baking sheet with nonstick baking paper. Whisk the egg white in a bowl until it starts to peak. Gradually whisk in 50g sugar, whisking well after each addition, to make a stiff meringue. Place 4 large spoonfuls of the mixture on the baking sheet and bake for about 1 hour until crisp. Leave to cool.
Meanwhile, put the cherries in a bowl with the liqueur and 2tsp sugar. Stir and leave for 10 minutes.
To assemble, crumble the meringues and scatter half in 4 tall glasses. Add a spoonful of crème fraîche to each one, half the amount of cherries and juice in each, then a scoop of ice cream. Pile on the remaining meringue, crème fraîche, cherries and ice cream and serve immediately.
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