Apple and Blackberry Brown Sugar Pavlova

You will need

4 x Free range egg whites
125g x Light brown muscovado sugar
125g x Caster sugar
1 x Tablespoon cornflour
1 x Tablespoon white wine vinegar
150ml x Red wine
1 x Orange, zest and juice
25g x Light brown muscovado sugar
1 x Cinnamon stick
1 x Pink Lady® apple, cored and sliced
150g x Blackberries
300ml x Double cream


1 Pre-heat oven to 150C/140C fan/gas mark 2. Line a large baking tray with baking parchment, draw a 20cm circle using a dinner plate.

2 Place the egg whites in a mixing bowl and whisk until standing in soft peaks, gradually add both the sugars followed by the cornflour and vinegar.

3 Place the beaten egg white mixture in the middle of the circle and spread out making a little dip in the middle. Cook for 1 hour then turn the oven off and leave the meringue to cool in the oven.

4 Whilst the meringue is cooking make the fruit topping to allow time for it to cool before assembly.

5 Place the red wine, orange juice and zest, sugar and cinnamon stick into a saucepan, bring to the boil allow to bubble away for a few minutes.

6 Reduce the heat and add the Pink Lady® apples. Cover and allow to poach gently until soft but still with a little bite, approximately 15 minutes. Add the blackberries and take off the heat. Cover the pan and leave to cool.

7 When ready to assemble whip the cream until standing in soft peaks. Carefully place the pavlova on a serving plate, don’t worry if it cracks a little, then spoon the cream into the centre of the meringue. Drain and pat the fruit dry, reserving the liquid, and arrange the fruit over the pavlova.

8 Boil the reserved juices until reduced and syrupy, allow to cool then spoon over the pavlova.

Recipe courtesy of Pink Lady®