2 cups (500 ml) (17 fl oz) thick apple puree
1 tbsp (15 ml) lemon juice
3 eggs, separated
about 250 g (9 oz) caster sugar (superfine granulated)
1 tbsp (15 ml) lemon juice
3 eggs, separated
about 250 g (9 oz) caster sugar (superfine granulated)
for the decoration
glace cherries
angelica
angelica
method
1. Set the oven at 180°c (350°f) gas 4.
2. Put the apple puree in a bowl and beat in the lemon juice and egg yolks with about 75 g/ 3 oz of the sugar.
3. Spoon into a 750 ml (1 1/4 pint) baking dish, cover, and bake for 15 minutes.
4. In a clean, grease free bowl, whisk the egg whites to stiff peaks.
5. Gradually whisk in 150 g (5 oz) of the remaining sugar, adding 15 ml (1 tbsp) at a time.
6. Pile the meringue on top of the apple mixture and sprinkle with the remaining sugar.
7. Return to the oven and bake for a further 15 minutes or until the meringue is pale golden brown.
8. Serve at once with Vanilla Custard or single cream.
2. Put the apple puree in a bowl and beat in the lemon juice and egg yolks with about 75 g/ 3 oz of the sugar.
3. Spoon into a 750 ml (1 1/4 pint) baking dish, cover, and bake for 15 minutes.
4. In a clean, grease free bowl, whisk the egg whites to stiff peaks.
5. Gradually whisk in 150 g (5 oz) of the remaining sugar, adding 15 ml (1 tbsp) at a time.
6. Pile the meringue on top of the apple mixture and sprinkle with the remaining sugar.
7. Return to the oven and bake for a further 15 minutes or until the meringue is pale golden brown.
8. Serve at once with Vanilla Custard or single cream.
serving amount
serves 4
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