Serves 4-6

750g cooking apples, peeled, cored and chopped
80g caster sugar
Grated rind and juice of 1 lemon
2 egg whites
80ml double cream

Put the apples into a pan with 60g of the sugar, add the lemon rind and juice, cover and simmer for 8-10 minutes, stirring every so often until the apples are soft. Remove the lid and continue to simmer for a few minutes until the mixture is dry. Blend until smooth in a liquidiser, or with a hand blender and transfer to a bowl to cool.

Whisk the egg whites in a mixing machine with the remaining 20g of sugar until stiff. Whisk the cream separately until fairly stiff then carefully fold the cream and egg whites into the cool apple purée. Spoon into individual dishes, or one large dish and chill in the fridge for a couple of hours. Shortbread fingers are delicious with this.