Preheat the oven to 200°C (400°F).
Peel, core and cut the apples into large dice and cook on a low heat for 20 minutes until tender, stir occasionally.
Add the cinnamon, the grated lemon peel and the sugar, continue cooking until the puree is thick enough to hold its shape.
Remove from heat, place in the work bowl, process, add the brandy and then one at a time the eggs and finally the egg white.
Line a mould with caramel by boiling the sugar and the water in the mould over moderate heat until the syrup caramelises.
At once dip into cold water to cool slightly.
Tilt the mould to cover all internal surfaces.
Again dip in cold water to set the caramel.
Fill the caramel lined mould with the apple mixture.
Cover, place in a pan of boiling water.
The water should reach up the side of the bowl to the level of the apple mixture.
Place in the oven and simmer for 1-1 1/2 hours until it shrinks away from the sides.
To serve cold, refrigerate for 4-5 hours, run the knife around the edge of the mould, reverse the mould on to a serving plate and let stand until it comes away from the dish.
Heat the brandy and rinse out the remaining caramel from the mould.
Pour it over the dessert.
Serve with whipped cream.