Makes 10 Serves
FOR THE MERINGUE
6 egg whites
1 cup granulated sugar
FOR THE CARAMEL
1 cup sugar
1 tbsp agave
1⁄2 cup unsalted butter
1 cup heavy cream
2 tsp salt
1 tsp vanilla extract
FOR THE APPLES
4 Granny Smith Apples
1⁄2 cup brown sugar
3 tsp SPICETUB Apple Crumble Mix
METHOD
FOR THE MERINGUE
Preheat the oven to 160C. Beat the eggs until soft peaks form. Slowly add the sugar and beat until glossy. Line three baking sheets with baking paper and divide the meringue evenly. Shape the meringue until they are about 20cm in diameter and are flat at the top. Place in the oven and then turn down the heat to 135C. Bake for about 1 hour and 45 minutes. Turn off the heat and allow the meringue to bake in the residual heat until the oven is cool.
FOR THE CARAMEL
In a saucepan, add together the sugar, 3 tbsp water, and agave. Leave the heat on medium high without disturbing until the mixture is bubbly and a dark amber. Immediately add the butter and heavy cream and stir until fully combined. Allow to cool completely. Stir in the salt and the vanilla extract.
FOR THE APPLES
Core, peel, and cut the apples into bite-sized cubes. Place in a medium pan with 1 1⁄4 cups of water, plus the sugar and spice mix. Cook until softened, but still maintains its shape. Remove the apples, leaving the juices in the pan. Cook the juices until they are reduced to a thick syrup. Toss the apples in the syrup until coated.
FOR THE CREAM
Beat the mascarpone until smooth. Add in the heavy cream and beat until soft peaks form.
Place one third of the cream mixture over one of the meringue discs. Top with one third of the apples. To this, add one third of the pecans and about 1⁄4 cup of the salted caramel. Repeat these layers two more times. You will have salted caramel left over.
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