Prep time: 25mins + cooling time
Cooking: 1 hr


4 large egg whites
200g caster sugar
50g dark brown sugar
1 tsp ground cinnamon
1 tsp cornflour
1 tsp white wine vinegar
150g Amaretti or Ratafia biscuits

For the filling:
2 x 400g cans black cherries
600ml double cream
1/2 tsp ground cinnamon
4 tbsp Amaretto liqueur


  • Preheat the oven to 150oC/130oC Fan/Gas Mark 2. Grease, and base line 3 x 20cm/8in shallow cake tins.
  • Place the egg whites in a large, clean grease-free bowl, se an electric whisk to whisk the eggs until they form stiff peaks. Then whisk in the caster sugar 1 tbsp at a time, until the meringue is really thick and glossy.
  • Place the brown sugar, cinnamon, cornflour and vinegar in a small bowl and together with 1 tsp water until smooth and well mixed. Add this to the meringue and gently fold through to give a slightly marbled effect.
  • Divide the meringue between the 3 tins, spreading it evenly in the tins. Crumble the Amaretti or Ratafia biscuits into smallish pieces and scatter these over the meringue. Bake for 1 hr, then turn off the heat and allow the pavlova to cool completely in the oven.
  • Drain the cherries and place the juice in a small pan, bring to the boil, then simmer over a medium heat until the juices are syrupy. Pour into a small jug and leave to cool completely.
  • Pour the cream into a large bowl, add the cinnamon and liqueur and whisk until it forms soft peaks. Carefully remove the pavlovas from the tin and peel away the base paper. Lay all 3 on the work surface: divide the cream between the meringues, swirling it lightly, then top with the cherries.
  • Carefully stack the pavlovas one on top of the other on a serving plate. Crumble a few more amaretti on top, then just before serving drizzle over the cherry syrup and serve straight away.


Sbagliato is the name given to this drink – it means ‘mistaken’ or ‘messed up’ as its rumoured to have been a ‘happy accident’ mixed by mistake by an Italian barman. In 2 flutes, add a measure each of sweet vermouth and one of Campari, add a twist of orange peel and top up with a sparkling wine.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.