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Photo of Raspberry and apple pots with chocolate meringue by WW

Raspberry and apple pots with chocolate meringue

Total Time
1 hr 5 min
15 min
50 min
These apple and raspberry pies are cooked in individual ramekins and topped with choc meringue to make a dessert guaranteed to impress


Green apple, peeled

1 medium, Granny Smith variety, cored, cut into cubes

Frozen raspberries

300 g

Sponge finger biscuits

2 individual, quartered

Dark chocolate

30 g, (70% cocoa), finely chopped

Egg white

2 medium

Caster sugar

¼ cup(s), (55g)


  1. Preheat the oven to 120°C. Place the apple in a small saucepan with 2 tablespoons of water. Bring to the boil. Reduce heat to medium-high and cook, covered, for 5 minutes until the apple is just tender but still holds its shape. Discard the liquid and return the apple to the pan. Stir in the raspberries. Divide the biscuit between four ½-cup (125ml) capacity ovenproof ramekins. Top biscuit with the apple mixture and one-third of the chocolate.
  2. Melt the remaining chocolate in a small heatproof bowl in the microwave. Set aside to cool slightly. Meanwhile, use an electric mixer to beat the egg whites in a medium bowl until soft peaks form. Add the sugar and beat until thick and glossy. Spoon the meringue mixture into a piping bag with a 2cm-plain nozzle. Pipe onto chocolate in ramekins. Drizzle melted chocolate over the meringue and use a skewer to make swirls. Bake for 45 minutes or until meringue is firm and crisp on the surface.
  3. Serve warm or at room temperature.