750 gm cooking apples, peeled, cored and sliced
50 gm castor sugar
125 gm castor sugar,
extra 1 jam Swiss roll,
sliced Grated rind and juice of one lemon
3 egg whites
Vanilla Pinch of cinnamon
Put the apples in a saucepan with a little water and the 50 gm of sugar.
Bring to the boil and simmer until soft.
Sprinkle the cinnamon and work to a smooth puree with a fork.
Line the base of a 1.75 liter souffle dish with the Swiss roll.
Spoon over the lemon rind and juice.
Spread over the apple puree on top.
Whisk the egg whites until stiff.
Whisk in half the castor sugar then fold in the remainder.
Pile the meringue over the apple.
Bake in a preheated cool oven 150 C for 30 minutes until the meringue is goldened.
Serve hot, plain or with thickened cream
