Apple Dessert or “Apple Vasca”
This is a classic Chilean apple dessert.
Have you ever heard of it?
Back at home, my grandma and my dad have been whipping this up for as long as I can remember.
Then, I started making it myself, a traditional Christmas dessert, using the same recipe my grandma rocked.
I’m totally hooked on it! I think it’s one of my all-time faves ’cause it takes me right back to my childhood.
Over time, I’ve stumbled upon a bunch of recipes, but I ain’t switching from the one I was taught – that’s why I wanna share it with you guys.
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This recipe’s got some meringue action going on, and you can use whatever meringue you’d like, just remember that French meringue should be consumed soon.
My go-to for all the fixings is a meringue that’s kinda like the Italian style – It works for all kind of deserts and it keeps a firm consistency for about 3 days.
Apple Dessert or “Apple Vasca”
Equipment
- Mixer
- Conventional Oven
Ingredients
- 5 Red Apples.
- 1 Can of Condensed Milk.
- 5 Eggs.
- 1 ½ Cup Sugar.
- Water.
Instructions
- Pre heat the oven to around 180°C -200°C / 350°F – 390°F.
- Peel and grate the apple into thin strips using the thickest side of the grater.
- Mix the grated apple with the condensed milk, 2 whole eggs, and 3 yolks in a bowl.
- Put the mixture into an oven-safe dish, about 20×20 cm. / 8×8 inches or so.
- Pop the dish into the preheated oven for roughly 40 minutes, until the mixture looks solid and golden.
- Take it out of the oven and let it cool down.
- For the meringue, whip the egg whites until they're all fluffy.
- In a pot, toss in the sugar and water and heat it up until the sugar dissolves, stirring every now and then.
- It'll be ready when you lift aspoon, and the syrup falls off like a thin hair-like string.
- Keep whipping the egg whites on high speed, and slowly pour in the syrup in a thin stream. Whip it until the meringue cools down, it depends on the mixer, but it's around 10 minutes or so.
- Pour the meringue over the baked apple mixture in the dish. You can brown the meringue with a torch if you want.
- Time to serve and enjoy!
