Pavlova

Ingredients

• 2 tsp, plus an extra splashwhite wine vinegar
• 4 mediumegg whites
• Exactly double the weight of the egg whites; about 225 gcaster sugar
• 2 tspcornflour
• 150 grunny honey
• 75 ggolden caster sugar
• Juice of ½lemon
• 30 gfresh ginger, sliced
• 1cinnamon stick
• 5black peppercorns
• 4cloves
• ½, splitvanilla pod
• 3Granny Smith apples, peeled, cored and cut into wedges
• 150 gblackberries
• 2 tbspflaked almonds
• 300 gdouble cream
• Seeds of ½pomegranate
• 600 mlwater

Instructions

1. 1

   Whisk the meringue

   Wipe the inside of a stand-mixer bowl with an extra splash of vinegar, then dry it thoroughly so it is clean. With the balloon whisk attached, beat the egg whites at medium speed until soft white peaks form, about 6 minutes. Lower the speed to medium-low and add the sugar a spoonful at a time, leaving 20 seconds between additions; this takes around 7 minutes. Once it is all in, whisk for a further 15 minutes to dissolve nearly all the sugar. Rub a little meringue between your fingers; if it feels gritty, whisk for another 5 minutes. Mix the vinegar and cornflour in a small bowl, then fold them into the meringue with a spatula.

2. 2

   Shape and bake

   Heat the oven to 150°C, or 130°C fan, gas mark 2; use an oven thermometer if available. Fix baking paper to a large tray with a few small blobs of meringue. Use a plate about 21 cm across to mark a circle on the paper, then pile the remaining meringue inside it and spread it to the edge, leaving a hollow in the middle for the topping. Bake, immediately lowering the oven to 120°C, or 100°C fan, gas mark ½, for 1 hour 10 minutes. Switch off the oven without opening the door and leave the meringue inside to dry for at least 4 hours, or overnight.

3. 3

   Cook the fruit

   While the meringue cools, put the honey, golden caster sugar, lemon juice, ginger, cinnamon, peppercorns, cloves, vanilla pod and 600 ml water in a deep saucepan. Bring to the boil, then simmer for a few minutes until the sugar dissolves. Add the apples and simmer for 8–10 minutes, until tender but not mushy. Lift them out with a slotted spoon into a large bowl. Strain the liquid, discard the solids and return it to the pan; boil for 6–8 minutes more, until lightly syrupy. Pour the syrup over the apples and cover loosely with kitchen paper to cool a little. When the mixture is warm but no longer boiling, add the blackberries and submerge them in the liquid; leave everything to cool completely. Toast the almonds in a small dry frying pan over medium heat until golden, then set aside to cool.

4. 4

   Fill and serve

   Whip the double cream with an electric hand whisk until it reaches soft peaks. Strain the fruit, keeping the syrup, and arrange the fruit over the centre of the pavlova. Drizzle with a little syrup and finish with the toasted almonds and pomegranate seeds.

What is pavlova?

Pavlova is a meringue dessert with a crisp outer shell and a soft, chewy centre, usually topped with cream and fruit. It is associated with Australia and New Zealand and named after the Russian ballerina Anna Pavlova.

This version balances sweet meringue with tart Granny Smith apples and blackberries, gently cooked in a spiced honey syrup. Cream, almonds and pomegranate complete the contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 4g protein, 45g carbs, 22g fat.

Most of the carbohydrate comes from the meringue sugar, honey and fruit, while the double cream and almonds provide much of the fat. Egg whites contribute some protein, with smaller amounts also coming from the cream and almonds. Balance a slice with a little extra fresh fruit rather than more syrup.

Building a stable meringue

Clean equipment: wipe the mixer bowl with vinegar and dry it well before whisking. Grease or traces of yolk can make it harder for the whites to build volume.

Sugar: add it gradually after the whites reach soft peaks, then keep whisking until the mixture feels nearly smooth between your fingers. This patient mixing helps the meringue hold its shape.

Shaping and drying

The hollow: spread the meringue within the marked 21 cm circle and leave a dip in the centre for the cream and fruit. A shallow well gives the topping somewhere to sit.

Gentle heat: the oven is turned down as soon as the pavlova goes in. After baking, leave the door shut while the meringue dries and cools; a sudden change in temperature can encourage cracking.

Getting the fruit right

Apples: simmer the wedges only until tender, checking them towards the end of the 8–10 minutes so they keep their shape. Granny Smith apples bring a bright, tart note to the sweet syrup.

Blackberries: add these after the syrup and apples have cooled to warm, not boiling. They can then take on the spiced flavour without being cooked until they collapse.

Syrup: reduce the strained cooking liquid until it lightly thickens, then pour it over the apples. Keep some back to drizzle over the assembled dessert.

Cream and finishing touches

Soft peaks: stop whisking the double cream once it holds soft, rounded peaks. Cream whipped too firmly is harder to spoon into the meringue’s centre.

Crunch: toast the flaked almonds in a dry pan until golden, watching them closely as they colour quickly. Scatter them over the fruit with pomegranate seeds just before serving.

Timing and make-ahead planning

The meringue needs at least 4 hours in the switched-off oven to dry, and can stay there overnight. Allow time for the spiced fruit to cool completely as well.

For the best texture, add the cream and fruit shortly before serving. Once assembled, the meringue gradually softens where it meets the cream and syrup.

What to serve with pavlova

Serve it on its own as a generous dessert, or alongside a pot of tea or coffee. The tart fruit and lightly spiced syrup make a fresh counterpoint to the sweet meringue and cream.

If you are serving a larger meal, cut neat wedges and offer extra fruit syrup at the table so everyone can choose how much to add.

Recipe notes & tips

• Weigh the egg whites and use exactly twice that weight of caster sugar for the meringue.
• Add the sugar slowly so it has time to dissolve as the whites whisk.
• Rub a little meringue between your fingers before folding in the cornflour mixture to check for grit.
• Use a plate about 21 cm across as a guide when shaping the pavlova.
• Keep the oven door closed while the meringue cools and dries.
• Strain and reserve the fruit syrup so you can drizzle it over the finished dessert.

Variations

• Use other fruit: swap the blackberries for seasonal berries that hold their shape.
• Change the apples: use another firm, tart apple if Granny Smiths are unavailable.
• Add citrus: include a little finely grated lemon zest with the fruit for a brighter flavour.
• Skip the almonds: leave them out for a nut-free finish.
• Serve extra syrup: offer the reserved spiced syrup at the table for guests to add as they like.

Common mistakes to avoid

• Greasy bowl: wipe it with vinegar and dry it thoroughly before whisking the egg whites.
• Rushing the sugar: add it a spoonful at a time, with 20 seconds between additions.
• Gritty meringue: continue whisking and test again before folding in the vinegar and cornflour.
• Opening the oven too soon: leave the door shut for at least 4 hours after switching off the oven.
• Overcooked apples: simmer just until tender and remove them before they turn mushy.
• Adding cream too early: assemble close to serving so the meringue does not soften under the topping.

How to store

Keep the unfilled meringue in an airtight container at room temperature for up to 2 days, away from moisture. Refrigerate leftover assembled pavlova and eat within a day; the base will soften. The cooked fruit and syrup can be stored covered in the fridge for up to 3 days.

Frequently asked questions