Apple meringue recipe

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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

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(33 ratings)
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