Place eggwhites and cream of tartar into TM bowl and whip 4 min/Butterfly/37°C/speed 3. Remove egg whites from bowl and set aside.
Without cleaning, place chocolate and nougat into TM bowl and chop using Turbo button into roughly pea sized pieces. Remove from bowl and set aside. Time will vary depending on the type of nougat you end up using.
Place yolks, sugar and vanilla into TM bowl and cook 4 min/Butterfly/50°C/speed 3. Cool completely before continuing. To speed this up you can remove the mixture from the bowl and cool it in an ice bath.
When you are happy that the egg yolk mixture is cool enough, add the chilled cream and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Remove Buttefly.
Add egg whites, chocolate, nougat and cherries and incorporate 4 sec/Interval.
Pour into a lined mould(s) of choice and freeze over night.
Serve with plenty of raspberries or additional cherries and the coulis.