Buona Domenica,

Today, we continue our series on traditional Italian apple and pear desserts, where the fruit, not the cake batter, is the main protagonist.

• Last week we covered an Italian apple cake with more apples than cake. If you missed it, you can check the email here.
• This week we shared a French apple tart that was so easy to make, you almost didn’t need to; you can check the email here.
• We also looked at the Crostata di Mele, a recipe that demonstrates how waiting makes a pie better. You can check the email here.

Today, we are sharing a light, gluten-free Italian dessert that is perfect for ending a lavish meal. The dessert is an apple meringue with a caramel topping, offering a contrast between the airy softness of the apples and egg whites, and the crunchiness of the caramel.

The cooking technique for this dessert is a "bain-marie," a method similar to a crème caramel, which ensures the meringue remains light.

For a more exotic twist, we will look at the mango variation made with the mango flesh left on the bone.

• Watch the video: Light And Fluffy Italian Apple Mousse (Mango Variation)​
• Read the full recipe post: Light And Fluffy Italian Apple Mousse (Mango Variation)​

Buon appetito,

Laura

Your Angel in the Kitchen

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