Serves 4
For an easy dessert recipe try this beautiful soft meringue topped with baked apples and hazelnut. A delightful autumn dessert that will definitely impress your guests and an excellent way to make the most of crisp, seasonal Granny Smith apples.
For Soft Meringue
140g Egg Whites
260g Sugar
1 tsp Corn Flour
10ml White Vinegar
Lime Curd
100g Sugar
120ml lime juice
3 Eggs
50g Butter
100g Mascarpone
Lime and Apple Pickle
Juice of 3 limes
30g Sugar
1 Tbsp Tapioca
100ml Water
2 Granny Smith Apples (cut into 0.5cm dices)
- Pre heat oven to 90°C
- To make Meringue, please egg whites into mixer and whisk on high speed, slowly adding in the sugar
- Continue to whisk until the mix becomes stiff then add the vinegar and the cornflour
- Place into pipping bags and pipe into large domes
- Put into oven at 90°C for 1 hour
- Meanwhile, make lime curd by placing the sugar, eggs and lime juice into a bowl and whisk
- Place the bowl over a pot of boiling water and cook until the mix thickens
- Remove the bowl from the heat and add the cold butter by whisking it in. Let cool
- When the mix is cool, whisk in the mascarpone and set aside
- Find a pot and place the lime juice, sugar, tapioca and water in it. Gently simmer until the syrup thickens
- Pass all the tapioca seeds and add the apples into the pot
- Bring to the boil, remove from heat and leave to cool
- Assemble the dish with meringue, lime curd and apple pickles