Tray-baked meringue with red wine, apples & vanilla cream
for the meringue
- 4 large egg whites, about 120g (at room temperature)
- 225g Tate & Lyle Light Soft Brown Sugar
- 1 rounded tsp corn flour
- 1 tsp white wine vinegar
for the topping
- 370ml red wine
- 1 medium orange (peel finely pared & juiced)
- 125g Tate & Lyle Light Soft Brown Sugar
- 1 large cinnamon stick
- 4 Braeburn or similar tart eating apples (quartered, cored & peeled)
- 425ml (double cream, lightly whipped)
- 1 vanilla pod (split & the seeds scraped out)
- 75g blackberries
- 1 tbsp flaked almonds (lightly toasted)
- Tate & Lyle Icing Sugar (to dust)
HOW TO MAKE THIS RECIPE
- You will need a baking tray lined with parchment paper or silicone.
- Whisk the egg whites in an electric mixer until light and fluffy, for about 1 minute.
- Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
- Slowly add the Tate & Lyle Light Soft Brown Sugar a dessert spoonful at a time, which will take about 10 minutes, by which time the egg whites will be very thick, glossy and stand up in peaks. Scrape down the sides of the bowl halfway through.
- Whisk in the corn flour and then the vinegar.
- Spoon the meringue mixture onto the baking tray, using a palette knife to shape it into 25.5x20cm (10”x8”) oval.
- Place on the middle shelf of the oven and immediately turn the heat down to 120°C/Fan100°C, 350°F, Gas ½. Bake for 1 hour until the outside is crisp but the insides are soft and marshmallowy. Leave in the oven until completely cold. This can be done overnight.
- For the red wine apples combine the red wine, orange juice and peel, the Tate & Lyle Light Soft Brown Sugar and the cinnamon stick in a pan. Stir over a low heat to dissolve the sugar, then add the apple quarters and simmer for 25-30 minutes or until tender but they still hold their shape and have taken on the deep red colour of the wine. Remove the apples with a slotted spoon to a shallow bowl, and boil the red wine mixture down to reduce it to about half its original quantity until syrupy. Pour over the apples and leave to cool. Discard the cinnamon stick and orange peel.
- Carefully transfer the meringue to a serving dish. Add the vanilla seeds to the whipped cream and spoon onto the meringue. Lift the apples out of their syrup, arrange on top of the cream, scatter with the blackberries and almonds, and drizzle with a little of the red wine syrup. Serve the rest in a small jug. Lightly dust with Tate & Lyle Icing Sugar and serve.
Cook the apples up to 5 days ahead and store in their syrup in the fridge.
Make the meringue up to 1 day before and store in an airtight container.
Egg whites separate from their yolks when they're at their coldest, so pop them in the fridge for half an hour before you want to bake.