Apple And Blackberry Brown Sugar Pavlova
It’s indulgent, it’s spectacular, but it has three kinds of fruit in it, too! Why not treat a special lady on Mother’s Day to this luxurious yet refreshing dessert?
- Pre-heat oven to 150C/140C fan/gas mark 2. Line a large baking tray with baking parchment, and 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.
- While 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 min.
- Reduce the heat and add the Pink Lady® apples. Cover and allow to poach gently until soft but still with a little bite, approximately 15min. 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.
