Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

An elegant dessert from "Classic Irish Recipes". Cooking time includes chill time.

Ingredients Nutrition

  • 1 12 lbs apples
  • 3 tablespoons water
  • 1 teaspoon lemon juice
  • 12 cup sugar
  • 3 egg whites
  • optional toppings

  • whipped cream (optional)
  • brown sugar (optional) or crumbled vanilla wafer cookie (optional)

Directions

  1. Peel and core apples.
  2. Slice into a saucepan.
  3. Add water and lemon juice.
  4. Cook covered on low heat for about 15 minutes until apples are soft.
  5. Put apples and sugar in a blender and mix into a puree.
  6. Set aside until mixture is cool.
  7. Whisk the egg whites until they are stiff, and fold them into the apple mixture.
  8. Divide into serving bowls and allow to chill in refrigerator.
  9. Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).
Most Helpful

This was a staple dessert when I was a kid. We always had plenty of home-canned applesauce on hand, so that was the basis. An egg white and whipped cream were folded together with the applesauce. Today I make it with Splenda rather than sugar, but it should be fundamentally SIMPLE. A dusting of cinnamon and nutmeg: fine. But if it takes longer than it takes to combine good applesauce with beaten egg white and whipped cream, you're doing it wrong.

jmklaus December 06, 2015

Tried another recipe for this a while back and now it's one of my favorite breakfasts! I whip it up in the morning with one egg white, couple Tbsps sugar and a few Tbsps of apple sauce (with a little cinnamon too) It's very light and still leaves me satisfied. It does seperate, best to make it right before you eat it. Give it a try!

Nikoma March 24, 2009

Really good and unusual. Would be perfect with a heavy dinner as a super light but tasty dessert. Don't make it too much in advance as it separated. I made it about 2.5 hours ahead of time and it was too much. You need nice fresh eggs for this as they whites are raw. I made it with Splenda with no problem at all, and we ate it with no topping. I would try cookie crumbs to fancy it up a bit. Another point in its favor--extremely inexpensive to make!

Kasha February 21, 2006