The fresh tartness of our apples cuts nicely through the sweetness of the meringue in this decadent dessert.
Full preparation
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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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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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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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Whilst the meringue is cooking make the fruit topping to allow time for it to cool before assembly.
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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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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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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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Boil the reserved juices until reduced and syrupy, allow to cool then spoon over the pavlova.
