Apple Charlotte

Ingredients

• apples
• savoy cakes
• egg whites
• sugar

Instructions

1. Prepare the apples as directed in the previous receipt. Instead of using a jelly mould, transfer the apples into an oval cake tin about the size of a small side dish, four or five inches high.
2. Once cold, turn the apple shape out of the tin. Arrange savoy cakes closely together in a perpendicular position all around the apple form to cover it.
3. Prepare a meringue by beating egg whites with sugar to a stiff froth. Arrange this mixture in small balls over the top of the charlotte. Use a salamander to crisp them and give them a slight peach-like colour.
4. For an elegant presentation, after crisping the first layer of meringue balls, add additional layers over them to form a cone shape, high in the centre, for a pretty effect.