6 (1kg) granny smith apples, peeled, quartered, cored, roughly chopped
2 tbsp caster sugar, plus 1 cup, extra
1 cup thick custard
1 cup raspberry jam
4 egg whites
1 Preheat oven to 180˚C. Place apples in a saucepan over medium-high heat with 2 tbsp sugar and ¹/₃ cup water. Stir until sugar has dissolved and mixture comes to the boil. Cover and simmer for 8 minutes or until apples are tender. Drain. Set aside to cool.
2 Combine apples and custard in a bowl. Transfer to a 5-cup capacity shallow heatproof dish. Spoon jam over apple mixture and gently spread. Beat eggwhites in a bowl until soft peaks form. Slowly add extra sugar, 1 tbsp at a time, beating well after each addition until mixture is stiff, thick and glossy. Spoon meringue onto dessert. Bake for 10 minutes or until meringue is light golden. Serve.