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.