Apple snow with shortbread biscuits

This fantastically light meringue dessert is very quick to prepare, especially if you make the pur?e in advance and then just fold it into the whisked egg whites at the last minute. Eat on its own or with the shortbread biscuits. Once made, you can store these in a tin-if there are any left over! This recipe contains raw eggs, which should be avoided by pregnant women, the very young and the very old.

SERVES 6 VEGETARIAN

450g (1lb) cooking apples, such as Bramley, peeled, cored and cut into chunks

175g (6oz) caster sugar

2 egg whites

Shortbread biscuits (see below), to serve

1 Place the apple chunks and sugar in a large saucepan with 100ml (3?fl oz) water, cover with a lid and simmer on a low heat for 10 minutes or until the apples are quite soft. Remove the lid and continue to simmer for another 3–4 minutes or until the apples are quite mushy and all the liquid has evaporated.

2 Remove from the heat, allow to cool a little, then whiz in a blender or food processor for a few minutes to make into a pur?e. Taste the pur?e to make sure it is sweet enough, adding a little more sugar if needed. It should be slightly sweeter than you want it to be eventually as its flavour will be diluted by the egg whites. Transfer to a large bowl and allow to cool.

3 When you are ready to serve, whisk the egg whites in a spotlessly clean bowl until they form stiff peaks. Gently fold the egg whites into the apple pur?e. Serve in glass bowls or glasses with the shortbread biscuits on the side.

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