This decadent dessert is an easy and adaptable recipe. Try it with any seasonal fruits and experiment with herbs. If you’re short on time, use our Salted Caramel Sauce. Delicious with a glass of dessert wine. This recipe first appeared in The  Telegraph Magazine.


For the pavlova
3 free-range egg whites
175g caster sugar
1 tsp cream of tartar

For the sauce
100g granulated sugar
30g unsalted butter, cubed
60ml single cream
1 tsp Halen Môn Pure Sea Salt with Vanilla or Pure Sea Salt Smoked over Oak

For the topping
500ml double cream
400g blackberries
a few sprigs of sage

Preheat the oven to 160C/gas mark 3. Line a baking tray with greaseproof paper.

Whisk the egg whites with an electric whisk. When they look nice and airy, add the sugar a teaspoon at a time, along with the cream of tartar. When the mixture is glossy, spread it on to the prepared tray in a rough circle or square, and use the back of a spoon to even it out slightly. Bake for an hour or until the pavlova is crisp and marshmallowy, then allow to cool in the switched-off oven.

To make the sauce, melt the sugar in a heavy-bottomed pan over a medium heat, stirring occasionally. Keep an eye on the pan and when you have a light-gold liquid, whisk in the butter as quickly as you can. Remove from the heat, whisk in the cream and add the salt. Allow to cool slightly.

To serve, whisk the double cream to stiff peaks and spread it on the pavlova. Tumble over the blackberries and drizzle over the salted-caramel sauce. Finish with 
a few sprigs of sage.

RECIPE: Alison Lea-Wilson
IMAGES: Liz + Max