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

Soft Meringue, Hazelnuts & Irish Apple