Spanish wind

Ingredients for 4 servings:

• 500 g apples (Granny Smith), firm plums or gooseberries
• 250 ml water
• 120 g sugar
• 2 eggs
• 2 egg yolks
• 1 tbsp sugar
• 1 tsp vanilla sugar or cream stiffener
• 250 ml cream
• 2 egg whites
• 100 g sugar
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Warm dessert

Peel, core, and quarter apples, halve and stone plums, or pick the blossoms and stems from the gooseberries. Bring the water and sugar to a boil. Add the fruit and simmer over low heat until half cooked. Drain the compote in a sieve and place in a buttered, tall, ovenproof dish. Beat the eggs and egg yolks with the sugar and vanilla sugar until frothy, fold in the stiffly whipped cream, and pour the cream over the compote. Bake the dessert at 170°C for 15 minutes. Beat the egg whites until stiff, stir in the sugar, and spread the meringue over the dessert. Bake for another 15 minutes at 120°C, until the meringue is golden yellow. Serve warm with sparkling wine.