Plum pavlova
- Prep: 20m
- Cook: 1hr
- Serves: 6
This autumnal pavlova is topped with juicy plums and a drizzle of orange caramel sauce.
Method
- Preheat the oven to 150°C / 130°C fan / gas mark 2. Place some baking parchment on a baking tray. Using a dinner plate as a guide, mark a circle on the parchment.
- Beat egg whites and cream of tartar together until you have soft peaks. Keep on beating, adding 1 tbsp of caster sugar at a time, along with the cornflour and vanilla extract. Beat until glossy and stiff.
- Pour the mixture onto the parchment, and spread slightly smaller than your circle. Pile up higher on the outside of the circle, using a spoon to create peaks. Bake for 1hr, then switch the oven off and leave meringue inside to dry for another 2hrs.
- To make the orange caramel sauce place the orange juice, honey, mixed spice and vanilla extract in a pan. Bring to the boil, then leave to reduce on high heat until you have a slightly thick liquid. Toss the plums into the pan. Cook for 1 min, then remove from heat and set aside to cool completely.
- When ready to serve, whip the cream. Serve the pavlova topped with the plums, cream, a drizzle of sauce and almonds, if using.
Ingredients
All to be sourced organic where possible
- For the pavlova:
- 4 large egg whites
- 250g caster sugar
- ½ tsp cream of tartar
- ½ tbsp cornflour
- 1 tsp vanilla extract
- For the topping:
- 125ml orange juice
- 60ml clear honey
- 1 tsp ground mixed spice
- 1 tsp vanilla extract
- 475g ripe plums, halved and stoned
- 300ml double cream
- Sliced almonds (optional)
