Gennaro & Bertolli with Butter
Mele Meringate / Apple meringue
4 apples, peeled, cored, cut into segments and blanched for 2 minutes
50 gr sugar
16 Savoiardi biscuits, or sponge fingers
100 ml apple juice
for the cream :
4 egg yolks
150 gr sugar
40 gr plain flour
500 ml hot milk
grated zest of 1 lemon
for the meringue :
100 gr egg white
100 gr sugar
pinch of salt
First make the cream by 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 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.