Rathfinny Wine Estate

Pavlova of Namayasai Farm Berries, Mascarpone & Almonds


Situated close to the Rathfinny Wine Estate is Namayasai Farm, a local farm who produce the most amazing fruit and vegetables and always deliver with a friendly smile. I feel lucky to be able to cook with the ingredients and serve to our guests. That being said, you can of course source your berries for this sweet treat wherever is most convenient for you!


For the Poached Summer Berries topping:

200g Young Small Gooseberries

200g Raspberries

200g Strawberries

200g Blackcurrants

250g Sugar

250g Water

1 Vanilla Pod Case or 1 tsp of Vanilla Essence


For the Mascarpone Cream topping:

250g Double Cream

150g Mascarpone

1 Vanilla pod or 1 tsp of Vanilla Essence

150g Icing Sugar

A handful of toasted nuts of your choice


For the Meringue:

250g Egg Whites

500g Sugar

1 Vanilla pod or 1 tsp of Vanilla Essence

12.5g Vinegar



Start by preparing the poached summer berries topping.

A note from Chef – Try and cook your fruit gently to bring out the natural flavours and spice up the syrup to your liking; rose petals, lemon verbena and bay could all work nicely. You are trying to not to overcook the fruit but bring out its flavour.

  1. Heat the sugar and water up to the boil with the vanilla pod (without the seeds), otherwise use vanilla essence.
  2. Prepare the fruit separately. Start by top and tailing the gooseberries and cover with the boiling hot sugar syrup and leave them to cool. You will need the syrup liquid for the other fruit so make sure you don’t use it all! If the gooseberries are large, you may need to cook them gently over a heat for 5 minutes beforehand.
  3. Quarter the strawberries and blackcurrants and cook for approximately 3-4 minutes and cover with the syrup.
  4. Leave the raspberries whole and heat up for approx 5minutes and cover with the syrup once its been taken off the heat.


Next prepare the mascarpone cream.

  1. Sift the sugar into the cream and whip with the vanilla to soft peaks.
  2. Whip the mascarpone into a separate bowl to break it down and then mix into the cream.


Finally prepare the meringues:

  1. Pre-heat the oven to 90c.
  2. Whisk the egg whites starting with 100g of the sugar then adding it slowly in five intervals until you have a glossy meringue.
  3. Add the vanilla and the vinegar with the last addition of sugar into the mixture.
  4. Using a piping bag, pipe the meringue mixture onto grease proof paper in circular shapes.
  5. Cook in the oven for one hour then turn off the oven and leave to cool completely.


Now all the elements are ready to serve:

  1. Top the meringue with the cream and then the fruit and sprinkle with toasted nuts.

Read Chris Bailey's Article

Apple Tarte Tatin Recipe

Ingredients (serves 2)

150g caster sugar.

40ml water.

50g unsalted butter.

4 to 5 Braeburn apples.

Puff pastry (all butter or best quality you can find).



Peel 4 to 5 medium size apples, core and halve from top to bottom. We use braeburn apples but you can mix it up. (This can be done the day before as it will dry the skin which helps caramelise them. It’s fine if they turn slightly brown as this is going to happen anyway).

In a 6-inch saucepan or heavy frying pan combine the water and sugar and set over a medium heat.

Without stirring, let the sugar caramelise but watch it carefully as you want it to slightly smoke and bring a little bitterness to the caramel. You want a balance that is not too sweet but definitely not burnt!

Take it off the heat and add the butter straight away which will cool it down slightly.

Place the apple halves around the edge of the pan standing up, tucked tightly and then fill the middle with any remaining so it all holds nicely.

Caramelise the apples in the pan on a medium/low heat for five minutes then place the pan on a wire rack and chill.

Roll out the puff pastry into an 8 inch circle, roughly 4mm thick.

Place the pastry over the apples and crimp the edges as neatly or rustically as you like, tucking them in around the edges of the apple inside the pan.

Put a small cross in the middle of the pastry to release any steam.

You can now bake the tart at 180° for 30-40 minutes until the pastry is nice and golden on top.

Once it has baked, let it cool for 5 to 10 minutes. Place a plate over the pan and flip out the tart – being careful not to spill any of the hot caramel!

We served this with Tonka bean ice cream in the Tasting Room restaurant but it works well with almost anything similar. Serve with a glass of our Sussex Sparkling Rosé Brut.


Our Head Chef of the Tasting Room Restaurant – Chris Bailey

Read Chris Bailey's Article