This decadent dessert is perfect to serve at a large family gathering. New Zealand is home to both Pink Lady apples and juicy blackberries, a perfect combination that will become a firm family favourite. The addition of vinegar and cornflour to the meringue ensures a crispy outside and a marshmallow-like inside.
Prep time: 30 minutes
Cooking time: 1 hour
Ingredients for the meringue
4 free range egg whites
125g light brown muscovado sugar
125g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
Ingredients for the topping
150ml red wine
1 orange, zest and juice
25g light brown muscovado sugar
1 cinnamon stick
1 Pink Lady apple, cored and sliced
300ml double cream
Pre heat oven 150C˚/140C˚ fan/gas 1. Line a large baking tray with baking parchment, draw a 20cm circle using a dinner plate.
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.
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.
Whilst the meringue is cooking make the fruit topping to allow time for it to cool before assembly.
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.
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.
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.
Boil the reserved juices until reduced and syrupy, allow to cool then spoon over the Pavlova.