Skill level: Bit of effort
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
Learn how to make Italian meringue in our step-by-step gallery
- 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.