Recipe courtesy of Pink Lady®


  • 4 Free range egg whites
  • 125g Light brown muscovado sugar
  • 1tbsp Cornflour
  • 1tbsp White wine vinegar
  • 150ml Red wine
  • 1 Orange zest and juice
  • 25g Light brown muscovado sugar
  • 1 Cinnamon stick
  • 1 Pink Lady® apple cored and sliced
  • 150g Blackberries
  • 300ml Double cream


  • 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.

  • 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.

  • 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.

  • STEP 4

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

  • 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.

  • 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.

  • 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.

  • STEP 8

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