For ovenproof jars of 1dl each, greased egg, egg yolks and powdered sugar in a baking bowl with the whisks of a hand mixer until light in color.
Stir well the cornflour, curd and kirsch, mix into the egg mixture.
Whip the egg whites with the salt until stiff, fold them exactly into the egg-curd mixture, mix the stoned cherries exactly into it, pour the mixture into the prepared glasses, decorate.
Bake: about twenty minutes in the lower half of the oven heated to 200 degrees.
Take out the cherry clafoutis, cool slightly, bring to the table.
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