Servings: 4

FOR THE MERINGUE: subheading: FOR THE MERINGUE:
2 egg whites 2 egg whites
100g caster sugar 100g caster sugar
 
FOR THE CIDER APPLES, FOR THE CIDER APPLES,
 
150ml sweet cider 150ml sweet cider
40g caster sugar 40g caster sugar
3 apples, preferably Discovery, Katy or Spartan 3 apples, preferably Discovery, Katy or Spartan
 
FOR THE BLACKBERRY CREAM: subheading: FOR THE BLACKBERRY CREAM:
350g blackberries (slightly over ripe if possible) 350g blackberries (slightly over ripe if possible)
50g caster sugar 50g caster sugar
1 vanilla pod, split, or a few drops of vanilla extract 1 vanilla pod, split, or a few drops of vanilla extract
300ml double or whipping cream 300ml double or whipping cream

Preheat the oven to 120°c. First make the meringues. Using a scrupulously clean bowl and whisk. Beat the egg whites until very stiff. Add half the sugar and continue to beat until smooth and thickened. Add the remaining sugar and continue to whisk to stiff peaks. Spoon the meringue in small dollops on a baking tray lined with baking paper, don’t worry about the shape, as these will be broken to mix with the blackberry cream.
Bake the meringues I. The preheated oven for 2 hours, then switch the oven off and leave the meringues in it for a further 30 minutes while it cools.
While the meringues are baking, prepare the apples. Bring the cider and sugar to the boil. Peel the apples and quarter, removing the core. Cut the quarters in half, providing eight wedges per apple. Place these in the cider and bring back to a simmer. Cook for 1 to 2 minutes until the apples are tender. Remove from the cider and keep to one side. Boil the syrup until reduced by ⅓ to ½ giving a syrupy consistancy. Leave to cool.
To make the blackberry cream. Place the blackberries and caster sugar in a saucepan and lightly warm over a gentle heat to soften the berries. Should the sugar begin to caramelise, loosen it with a tablespoon or two of water. Once the berries are tender but not completely broken down, remove from the heat. Lightly crush the fruit with a fork keeping a rough texture throughout, Leave to cool.
Break the meringues into pieces, if not completely dry throughout, this will provide a toffee-like cream. If using scrape the inside of the vanilla pod into the cream, or add the vanilla extract and whip to soft peaks. Three- quarter of the forked blackberries can now be spooned into the cream, and the remainder saved to trickle around.
Fold the broken meringues into the blackberry cream, Also saving a spoonful or two for sprinkling over.
To serve, divide the apple segments between the plates and spoon the blackberry meringue cream on top. Sprinkle with the reserved meringue and trickle the reserved blackberries and the cider syrup over or around.