Sufra Dayma:
Apple Meringue
By
Moushira Abdel-Malek
Ingredients:
750gms cooking apples (peeled, cored and sliced)
50gms castor sugar
125gms castor sugar (extra)
1 jam Swiss roll (sliced)
Grated rind and juice of one lemon
3 egg whites
Vanilla
Pinch of cinnamon
Method:
Put the apples in a saucepan with a little water and the 50gms of sugar. Bring to the boil and simmer until soft. Sprinkle the cinnamon and work to a smooth purée with a fork. Line the base of a 1.75 litre soufflé dish with the Swiss roll. Spoon over the lemon rind and juice. Spread over the apple purée 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 (150C) for 30 minutes until the meringue is goldened. Serve hot, plain or with thickened cream.
