Gennaro Contaldo says: ‘Meringue desserts are becoming ever-more popular in Italy and this is so simple to make and delicious to eat, it’s easy to see why.’
- 4 apples, peeled, cored, cut into segments and blanched for 2 minutes
- 50g/1¾oz sugar
- 16 Savoiardi biscuits or sponge fingers
- 100ml/3½fl oz apple juice for the cream
- 4 egg yolks
- 150g/5½oz sugar
- 40g/1½oz plain flour
- 500ml/18fl oz hotmilk
- grated zest of 1 lemon for the meringue
- 100g/3½oz egg white
- 100g/3½oz sugar
- pinch of salt
Firstmake the creamby beating the egg yolks and sugar. Stir in the flour. Gradually add the hot milk,whisking all the time to avoid lumps forming. Place over a low heat and allow to bubble gently for about 10 minutes, stirring all the time. Remove from the heat, add the lemon zest and set aside.
Place the apple segments in a pan with the sugar, put over a medium heat and gently cook until the apples caramelize. Remove from the heat and set aside.
Meanwhile, make the meringue by whisking the egg whites, sugar and pinch of salt. When they are stiff, put to one side.
Place the biscuits along the bottom of an ovenproof dish and drizzle a little apple juice over the top. Pour on the cream and top with the apple segments. Place the meringue in a piping bag with a decorative nozzle and pipe swirls next to each apple slice, or cover entirely with the meringue.
Finally, place under a hot grill for a few minutes until the meringue is golden. Remove and serve hot or cold.
Top tip for making Apple meringue
Learn how to make Italian meringue in our step-by-step gallery