Preparation: 20 min
Chilling: 3 hours or overnight
1 Whisk the cream until soft-peak stage and set aside.
2 In a separate bowl mix the condensed milk, lemon juice, marshmallows, cherries and vanilla essence. Fold into the cream.
3 In individual glasses or a deep tart dish, create layers: start with a layer of marshmallow mixture, followed by nuts then meringue.
4 Repeat the layers, ending with a layer of marshmallow mixture. Garnish with the remaining meringue.
5 Refrigerate for a few hours or until the tart has set.