Peel and core the apples, and chop them into bite size pieces. squeeze some lemon juice over them (to prevent them from browning) and toss them well to coat. set aside.

In a non-stick pan, melt the butter.

Add the apples and pecans and cook till the apples just begin to shrink (about a minute) on a medium flame.

Add the brown sugar and increase the heat to high. stir well to coat the apples with the melting sugar.

Next, add the cinnamon, allspice and ginger. stir well to combine.

When the apples are cooked through, take it off the heat and set aside. it should cool completely (to room temperature).

Whip the cream using an electric mixer. when the cream just begins to thicken, add the castor sugar one tablespoon at a time and keep mixing till it reaches a firm peak stage.

Add the vanilla essence and mix well. set aside.

To assemble, crush a meringue biscuit in the base of the serving glass / bowl. top it with the apples and then a layer of whipped cream. you may repeat the number of layers depending on the size of your glass.

Top it off with some meringue crumbs. enjoy!

Optional: you may drizzle it with some caramel sauce or chocolate sauce for an extra kick. also, instead of meringue crumbs you could use nuts for garnish.