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Plum Pavlova

A classic homemade pavlova with a crisp shell, a soft marshmallow-like centre, whipped vanilla cream and beautiful Black Doris plums. This is the perfect summer dessert for Christmas, BBQs and special occasions.
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Course Baking, Dessert
Servings 6

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.
    • IMPORTANT NOTE: WE WILL NOT BE BAKING THE PAVLOVA AT THIS TEMPERATURE
  • 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!
    PLUM PAVLOVA

Notes

* Classically pavlova recipes say to use caster sugar, but I’ve always found no matter how hard you whisk is can still be a little grainy. Icing sugar creates the glossiest and fluffiest meringue you’ll ever make!
** If making ahead of time, store the pavlova in an airtight container in a cool, dry place. Decorate just before serving.
Keyword Christmas Baking, Christmas Dessert, Pavlova