Apple and blackberry brown sugar pavlova

This rustic pavlova is a crowd pleaser, and it's super easy!

Apple and blackberry brown sugar pavlova

Recipe courtesy of Pink Lady®



  • 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


  • 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.