Le Talleyrand Recipe

Ingredients

• 2 (16-ounce) cans pitted dark cherries
• 1/3 cup plus 1/4 cup kirsch or dark rum
• 4 egg yolks
• 3/4 cup granulated sugar
• About 2/3 cup blanched almonds, finely ground
• 4 1/2 tablespoons flour, preferably cake flour
• 2/3 cup heavy cream
• 10 tablespoons confectioners’ sugar plus extra for sifting
• 1 1/4 teaspoons vanilla extract
• 7 egg whites
• Pinch of salt
• 3 tablespoons slivered almonds