Nigel Slater’s midweek treat: meringue with melted marmalade apples

The recipe

Serves 6. Ready in about an hour.

Heat the oven to 200C/gas mark 6. Line a 20 x 30cm baking sheet with some baking parchment.

Using an electric mixer, whisk 6 egg whites till fluffy then tip in 250g caster sugar in a steady stream, whisking continuously. When the meringue is thick and glossy – it should be stiff enough to stand in peaks – briefly but thoroughly mix in 1 tbsp of cornflour and 2 tsp of white wine vinegar.

Pile the meringue into the lined baking sheet and usher into the corners with a large spoon.

Put the meringue in the oven and immediately lower the heat to 140C/gas mark 1-2. Bake for 45 minutes until crisp on top and marshmallow-like within. Remove from the oven and leave to cool.

Whip 500ml of double cream until thick then chill in the fridge.

While the meringue cools, prepare the apples.

Halve, core and thinly slice 500g of dessert apples, then fry them in 25g of unsalted butter until soft and just short of collapse.

Add 4 heaped tbsp of marmalade to the pan and let it melt.

Cut the meringue into six pieces, put each in a shallow bowl with some of the whipped cream.

Spoon over some of the apples and melted marmalade and eat immediately.

• As delicious as thick-cut marmalade can be, the one I prefer for this is a softly set version with very little peel.