It wouldn’t be Christmas without a pavlova! This Plum Pavlova is the perfect dessert to finish off a Christmas feast or summer BBQ. A beautifully crisp shell, a light and fluffy centre that practically melts in your mouth, whipped vanilla cream and juicy Black Doris plums. It’s the perfect balance of sweet and tart, and honestly, what’s not to love?!
This recipe uses canned Black Doris plums, which not only look absolutely STUNNING but are also a brilliant money-saving hack. Fresh berries can be ASTRONOMICALLY expensive, so using canned fruit is a great way to save a few pennies without compromising on flavour.
Now, I know pavlovas can have a bit of a reputation for being tricky, but don’t let that put you off! With a few simple tips and a little patience, you can make a beautiful pavlova at home. The most important thing is to plan ahead, as pavlovas need to bake low and slow and then cool completely before decorating. Trust me, it’s worth the wait!
Why You’ll Love This Plum Pavlova
- The perfect texture. A crisp outer shell with a soft, fluffy, marshmallow-like centre. Pavlova perfection!
- A gorgeous sweet and tart combination. The rich, sweet meringue pairs beautifully with whipped vanilla cream and tangy Black Doris plums.
- A budget-friendly Christmas dessert. Canned plums are affordable, easy to find and look absolutely beautiful on top of a pavlova.
- Perfect for summer entertaining. This is a show-stopping dessert for Christmas lunch, summer BBQs or any special occasion.
Why Can Pavlovas Be Tricky?
Let’s talk about pavlovas! If you’ve ever made one that turned sticky, cracked, collapsed or refused to develop that lovely crisp shell, you’re definitely not alone. Pavlovas can be a little temperamental, but understanding a few of the things that affect them can make a BIG difference.
Humidity is the enemy!
This is especially important when baking in New Zealand over summer. Pavlovas are made primarily from sugar and egg whites, and sugar loves to absorb moisture from the air. On a humid day, your beautifully crisp pavlova can absorb moisture and become sticky, soft or weepy, even after baking.
Unfortunately, you can’t control the weather (wouldn’t that be nice?!), but you can give your pavlova the best chance of success.
- Choose a dry day if possible. If it’s particularly humid or raining, you may find it harder to achieve a crisp shell.
- Bake your pavlova well in advance. This gives it plenty of time to dry out and cool completely in the oven.
- Keep it somewhere cool and dry. Once completely cool, store your undecorated pavlova in an airtight container. Avoid the fridge, as the moisture can make the shell sticky.
- Don’t decorate it too early. Cream and fruit introduce moisture, so add these just before serving to keep the outside as crisp as possible.
Remember, even a perfectly made pavlova can become a little sticky in humid conditions. Don’t beat yourself up if yours isn’t perfectly crisp!
Make sure your sugar has dissolved
Undissolved sugar can affect the texture of your meringue and contribute to a grainy mixture. I use icing sugar rather than caster sugar in this recipe because I’ve found it creates a beautifully smooth, glossy meringue.
Take your time whisking the egg whites and sugar together. Before adding the cornflour and vinegar, rub a little of the mixture between your fingers. If it still feels noticeably gritty, keep whisking until it feels much smoother.
Low and slow is the way to go
Pavlovas need a long, gentle bake to develop a crisp shell without cooking too quickly on the outside. We start by preheating the oven to 150°C, but as soon as the pavlova goes in, we reduce the temperature to 100°C.
This lower temperature helps the pavlova dry out slowly rather than browning too quickly. Every oven is different, so keep an eye on your first attempt and remember that humidity can affect how long it takes to dry.
Let it cool completely in the oven
I know it’s tempting to pull your pavlova out as soon as the timer goes off, but resist the urge! Once the baking time is up, switch off the oven and leave the pavlova inside to cool completely.
Sudden temperature changes can contribute to cracking, and allowing the pavlova to cool slowly gives it more time to dry out. A few cracks are completely normal, and the cream and plums will cover a multitude of sins!
Don’t panic if it cracks!
Pavlovas are delicate, and cracking is completely normal. Sometimes they crack as they cool, and sometimes the centre sinks a little. That’s all part of the charm!
The cream and fruit are there to make everything look gorgeous, so don’t worry about achieving a perfectly smooth, flawless pavlova. A rustic pavlova piled high with cream and juicy plums is every bit as delicious.
Tips for Making the Perfect Pavlova
- Use a completely clean bowl. Any grease or traces of egg yolk can make it harder to whip your egg whites properly.
- Add the sugar gradually if needed. This helps it incorporate evenly into the egg whites. Keep whisking until the mixture is thick, glossy and holds stiff peaks.
- Don’t skip the cornflour and vinegar. These help create the lovely marshmallow-like centre that makes pavlova so delicious.
- Avoid opening the oven while baking. It’s tempting to check on your pavlova, but keeping the oven temperature stable helps it bake evenly.
- Plan your timing. Pavlovas take time to bake and cool, so they’re best made well before you need them. I recommend baking yours the day before Christmas if possible.
- Drain your plums before decorating. We’ll simmer the reserved syrup until it’s thick and glossy, then drizzle a little over the top for extra flavour. Just don’t add too much, or the extra liquid can soften the pavlova.
- Decorate just before serving. This gives you the best chance of keeping that lovely crisp shell.
Recipe FAQs:
Humidity is often the culprit! Sugar absorbs moisture from the air, which can make the outside of your pavlova sticky, particularly on warm, humid summer days. Underbaking or storing the pavlova somewhere damp can also contribute. Bake it low and slow, allow it to cool completely in the oven and store it in an airtight container in a cool, dry place.
A few cracks are completely normal. Pavlovas are delicate, and small cracks can form as they cool. A sudden temperature change, an unstable meringue or the pavlova not drying out sufficiently can also contribute to cracking or collapsing. Let yours cool gradually in the oven and remember that the cream and plums will hide any imperfections!
I use the Watties canned Black Dorris Plums, they are absolutely delicious just make sure to remove the stones.
Yes! Fresh plums would be delicious, particularly when they’re in season. You could slice them and arrange them over the cream, or cook them gently with a little sugar to make a topping. I love using canned Black Doris plums because they’re convenient, affordable and have that gorgeous deep purple colour.
Of course! Strawberries, raspberries, blueberries, kiwifruit and passionfruit are all delicious with pavlova. Use whatever fruit is in season or fits your budget. The Black Doris plums are particularly lovely because their sweet-tart flavour balances the sweetness of the meringue.
Absolutely! In fact, I recommend it, especially if you’re making this for Christmas lunch. Bake the pavlova the day before and allow it to cool completely in the oven. Once cool, store it in an airtight container in a cool, dry place. Add the whipped cream, plums and syrup just before serving.
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Plum Pavlova
Ingredients
Pavlova
- 6 egg whites
- 375 g icing sugar
- 1 tbsp cornflour
- 1 tsp white vinegar
- 1/2 tsp vanilla bean paste optional
To assemble
- 300 ml cream
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste
- 1 can black doris plums in syrup 850g
Instructions
- Preheat your oven to 150°C.
- In a stand mixer or using electric beaters, whisk the egg whites until they begin to get foamy (like a bubble bath).
- Add in the icing sugar and continue whisking for about 15 minutes or until the sugar has dissolved and you have stiff peaks.
- Finally whisk in the cornflour, vanilla and white vinegar, it should be beautifully glossy and hold its shape really well.
- Plop the meringue in a large blob onto a tray lined with baking paper (you can use a little smear of meringue under each corner to hold the baking paper in place). Use an offset spatular (or a butter knife/back of a spoon) to level the top and shape the pavlova into a relatively round shape. Don’t worry about making it perfectly neat, the more rustic it is the better it looks and the more crispy edges you get!!!)
- Place the pavlova into the oven and immediately REDUCE THE TEMPERATURE to 100°C (conventional oven). Bake the pavlova for about 2 hours, try not to open the oven while the pavlova is cooking! I know it can be very tempting to check on your lovely pavlova but DON’T 🤣. You might need a little more time depending on how hot your oven runs and how humid it is in the air, (pavs really don’t like humidity!) It should be crisp to touch (but only open the oven to touch it if you are really have too!) Switch off the oven and allow to cool completely IN the oven (ideally a couple of hours to really dry it out).**
- While the pavlova is cooking/cooling, drain the plums in a sieve over a small pot to catch the syrup. Set aside the plums and place the syrup over a medium to high heat and simmer for 20-25 minutes until it is thicker and syrupy. Allow to cool fully, ready for decorating.
- Whisk the cream and vanilla until soft peaks (I always whisk cream by hand as it can be really easy to over whip in a mixer and it doesn’t take too long. Plus it’s a good little Christmas workout!) add the icing sugar and continue whipping until almost stiff peaks.
- Just before serving, plop the cream on top of the pavlova and spread out using an offset spatula or the back of a spoon. Break the plums into pieces removing the stones and place on top. Drizzle with a little plum syrup and serve! You can serve the remaining syrup on the side too!
Notes
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