Pastila is a labour-intensive but elegant Russian sweet made by roasting apples into a smooth purée, whipping it with egg white into a foam, and drying it at low heat. Its dried texture travels well in a bag and suits a breakfast table just as easily.
Roast the quartered apples in an oven preheated to 180°C for 25 minutes until soft, then blend into a smooth purée.
Mix the apple purée with the sugar, add the egg white, and whip with a mixer for 15 minutes until it triples in volume and turns pale.
Spread the foam in a thin, even layer on a parchment-lined tray.
Dry the tray in an oven preheated to 100°C with the door slightly ajar for 4 hours, until the foam is fully dried and turns elastic.
Make sure both the bowl and whisk are completely dry before whipping the apple purée with the egg white; the slightest moisture keeps the foam from gaining volume. Allergens: contains egg.
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