Trying to make something new and different isn’t easy… Taking seasonal ingredients and turning them into a great togetherness, it’s just… great!

Even if this pie requires several steps and different steps, the result is amazing and delicious…

Ingredients:

Crust: 2 cups ladyfinger “Savoiardi” biscuits crumbled, 1/4 cup butter softened; mix together till forming a paste.

Mascarpone cream: 1 cup mascarpone, 1/2 c sugar, mix together well.

Rhubarb puree: 3 cups of rhubarb sliced into 1/2 inch pieces, 3/4 cup of fine sugar, 4 tbsp water

Meringue cookies: 3 large egg whites (3 ounces or 90 grams), 1/4 teaspoon cream of tartar, 3/4 cup (150 grams) superfine or caster sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor), 1/4 teaspoon pure vanilla extract

Cinnamon baked apple: peel and core apples and dice them, coat with sugar and cinnamon mixture and bake at 350F on a baking tray for 15-20 min

Procedure:

Start by making the meringue: preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract. Note: The meringue mix is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. Before placing the cookies on the cookie sheet, place a little of the meringue mix on the underside of each corner of the parchment paper; this will prevent the paper from sliding. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch plain tip, or I often just use two spoons to make the cookies. Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.)

Crumble ladyfinger with butter till forming a paste, spread in a spring form pan, refrigerate till hardened.

Put the rhubarb and sugar into a saucepan with 4 tbsp of water and gently heat until the rhubarb starts to leach its juice and turns the sugar into syrup. Bring the syrup to a gentle simmer and cook for 10 minutes until the rhubarb is tender. Puree in a food processor then pass through a sieve to create a smooth sauce. Cool down in fridge till needed.

Mix mascarpone with sugar, pour into ladyfinger crust, refrigerate briefly; then pour rhubarb sauce, refrigerate.

Before serving, crumble few meringue cookies on top and spoon the diced cinnamon hot apples.

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