1 cup fresh or frozen raspberries (or blackberries)
1 cup cream
½ cup milk
3 eggs, separated
2 tsp cornflour
thick cream, to serve
Instructions
Put apple in a saucepan with 2 tbsp of the sugar and
¼ cup water. Cover and put on medium heat. Bring to
the boil. Reduce heat and simmer for 10-15 minutes
or until apple is tender. Drain and cool.
Preheat oven to 180C. Lightly grease a 4-cup-
capacity baking dish. Spoon apple into dish. Add
berries and stir until combined.
Put cream and milk in a saucepan over medium heat
and bring to a simmer. Beat egg yolks, ¼ cup of
the sugar and cornflour with an electric hand-
beater until thick and pale. Slowly add hot cream
mixture to egg mixture, whisking constantly.
Return mixture to saucepan and return to heat,
stirring constantly, until custard thickens and
coats the back of the spoon (this will take
approximately 10 minutes). Remove from heat and
cool slightly. Add custard to fruit and gently
stir until combined.
Using an electric beater, beat egg whites until
soft peaks form. Add remaining sugar, 1 tbsp at a
time, beating well after each addition until thick
and glossy. Spoon meringue onto fruit custard and
bake for 10 minutes or until light golden. Serve
immediately with thick cream.
Originally Submitted
10/1/2011
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