Apple and blackberry brown sugar pavlova
This rustic pavlova is a crowd pleaser, and it's super easy!
Published:
Recipe courtesy of Pink Lady®
Ingredients
- Free range egg whites 4
- Light brown muscovado sugar 125g
- Caster sugar 125g
- Cornflour 1 tbsp
- White wine vinegar 1 tbsp
- Red wine 150ml
- Orange 1, zest and juice
- Light brown muscovado sugar 25g
- Cinnamon stick 1
- Pink Lady® apple 1, cored and sliced
- Blackberries 150g
- Double cream 300ml
Method
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Step 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.
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Step 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.
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Step 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.
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Step 4
Whilst the meringue is cooking make the fruit topping to allow time for it to cool before assembly.
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Step 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.
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Step 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.
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Step 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.
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Step 8
Boil the reserved juices until reduced and syrupy, allow to cool then spoon over the pavlova.