Apple and egg liqueur compote with vanilla yoghurt and meringue

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and quarter the apples and cut out the core. Cut the apple quarters into pieces. Covered with sugar, 1 tablespoon cinnamon and 4-5 tablespoons of water, steam over medium heat for about 10 minutes until the apples have crumbled.

2. 2

   Stir in the advocaat. Let the compote cool off lukewarm.

3. 3

   Put half of the compote into four ovenproof moulds (each containing approx. 200 ml). Stir the yoghurt until smooth, spread on top and add the rest of the compote.

4. 4

   Beat the egg whites until very stiff, adding icing sugar at the end.

5. 5

   Spread the beaten egg white with a tablespoon in a cloudy pattern over the compote. Brown carefully with a kitchen gas burner.

Nutrition Facts

KCAL
300 kcal

CARBS
53 g

FATS
4 g

PROTEINS
6 g