Ingredients

Step by step

1. Wipe the inside of your stand mixer bowl with a splash of vinegar until dry, ensuring it’s extra clean. Using the balloon whisk attachment, whisk the egg whites on a medium speed until you get soft white peaks (about 6 minutes). Reduce to a medium-low speed and start to add the sugar by the spoonful, leaving 20 seconds between each addition; this should take around 7 minutes. Once all the sugar is added, continue to whisk for 15 minutes to ensure almost all the sugar is dissolved. Rub a little of the meringue between your thumb and finger; if it still feels gritty, continue to whisk for another 5 minutes. In a small bowl, combine the vinegar and cornflour then, using a spatula, fold it into the meringue until combined.

2. Preheat the oven to 150°C, fan 130°C, gas 2. Use an oven thermometer for accuracy, if possible. Secure a piece of baking paper to a large baking tray using a few blobs of meringue. Place a plate with a diameter of roughly 21cm on the paper, and use a little meringue to draw a circle around it. Dollop the rest of the meringue into the centre and spread to the edges of the circle, making a dip in the middle for your filling later. Transfer to the oven and reduce the heat to 120°C, fan 100°C, gas ½ and bake for 1 hour and 10 minutes. Turn off the oven, do not open the door, and leave the meringue inside to dry out for at least 4 hours. It can even be left overnight.

3. While the meringue cools, make the topping. In a deep saucepan, combine the ingredients for the fruit, except the apple and blackberries, with 600ml water. Bring to a boil then reduce the heat and simmer for a few minutes until the sugar has dissolved. Add the apples and simmer for 8-10 minutes until softened but not mushy. Remove the apples with a slotted spoon and transfer to a large bowl. Strain the liquid, discarding the solids, then return the liquid to the pan and boil for a further 6-8 minutes or until the syrup has lightly thickened. Pour this over the apples, cover loosely with kitchen paper, and leave to cool slightly. While the apple mixture is still warm but not boiling, add the blackberries – submerging them in the liquid. Leave to cool completely. Meanwhile, toast the almonds in a small dry frying pan over a medium heat until golden. Set aside and leave to cool completely.

4. Using an electric hand whisk, beat the cream until just at soft peaks. Dollop into the centre of the pavlova base. Strain the fruit, reserving the syrup, and use to top the pavlova. Drizzle over a little of the syrup and scatter with the almonds and pomegranate seeds. Serve.