Plum Pavlova Recipe with Poached Plums

Quick Summary: This plum Pavlova recipe is a crisp meringue with a marshmallow-soft center, topped with cinnamon whipped cream, plums poached in a spiced red wine sauce, and dark chocolate shavings. It is a make-ahead autumn dessert that turns ripe plums into a showstopping centerpiece.

What is plum Pavlova?

A Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova, created in the 1920s in either Australia or New Zealand (both countries still claim it).

Unlike a plain, uniformly crisp meringue, a Pavlova bakes at a low temperature so it forms a delicate crust on the outside while staying soft and marshmallow-like inside.

A plum Pavlova simply crowns that base with plums instead of the usual berries, pairing the sweet meringue with the fruit's natural tartness for balance. In 2021, with Pavlova aux prunes, I won the monthly Le Journal des Femmes Cuisine competition.

Why you'll love this recipe

• A foolproof meringue: the recipe has been tested many times to deliver a crisp shell and a soft marshmallow center.
• A grown-up flavor: ripe plums poached in a spiced red wine sauce add a sweet, slightly boozy contrast to the sweet meringue.
• Make-ahead friendly: bake the meringue shell in advance and assemble just before serving.
• Naturally gluten-free: the meringue base is made from egg whites, sugar, and cornstarch, so everyone can enjoy it.
• Works year-round: swap fresh plums for frozen ones, or use cherries when plums are out of season.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: The recipe calls for large eggs. Separate egg whites from egg yolks while the eggs are chilled. Then, let egg whites come to room temperature.

• Sugar: Use superfine caster or baker's sugar or process granulated sugar in a food processor for a few seconds to make it superfine. It helps to whisk the meringue.

• White wine vinegar is added to help stabilize the whisked egg whites while making the meringue. You can replace it with the same quantity of lemon juice if desired.

• Corn starch is a necessary ingredient to create a soft marshmallow center, which is a signature of Pavlova dessert.

• Red wine: Use your favorite red wine to make a red wine sauce.

• Spices: Use a cinnamon stick, ground star anise and cinnamon, and a few cardamom pods to poach plums.

• Plums: The recipe calls for ripe plums. The fresh fruits have to be ripe but not soft. Replace fresh plums with frozen ones or other fruit, for example, cherries.

• Heavy cream: Opt for heavy or heavy whipping cream with at least 30% fat content. Whisk the cold cream in a chilled metal bowl for the best result. Keep the container in the freezer for 10-15 minutes before you start making the cream.

• Dark chocolate: Choose a top-quality 70% dark cocoa chocolate such as Valrhona dark chocolate.

Equipment

• Stand mixer or electric hand mixer: to whip the egg whites and the cream.
• Baking sheet and parchment paper: to shape and bake the meringue.
• Rubber or offset spatula: to spread the meringue into a dome.
• Small saucepan: to caramelize the sugar and poach the plums in red wine.
• Slotted spoon or colander: to drain the poached plums from the sauce.
• Oven thermometer: to keep the low baking temperature accurate and prevent browning.

How to make plum Pavlova

Step 1. Preheat the oven to 230°F (110°C). Line a baking sheet with parchment paper and draw a circle 8 inches (20 cm) in diameter. Turn the baking paper over so that the pencil line is facing down.

Step 2. To make the meringue, use an electric mixer or a stand mixer fitted with the whisk attachment. Beat egg whites and salt at high speed until soft peaks form.

Step 3. Reduce the speed and add sugar, 1 tablespoon at a time. Beat egg whites until the sugar dissolves and stiff peaks form (photo 1).

Step 4. Add cornflour and white wine vinegar, and whisk until just combined, about 30 seconds.

Pro tip: Rub the ready meringue between your fingers to ensure that sugar has been incorporated and dissolved.

Step 5. Use a large metal spoon to scoop the meringue mixture onto the lined baking tray into the drown circle (photo 2).

Step 6. Spread out the meringue with a rubber or bent spatula to shape a meringue dome (photo 3).

Step 7. Bring the meringue to the center of the oven and bake at 230°F (110°C) for 20 minutes. Then reduce the oven temperature to 210°F (100°C) and bake for a further 1 hour 15 minutes (photo 4).

Step 8. Turn off the oven and leave the meringue in the oven, with the door closed, for 3 to 4 hours until cooled completely.

Step 9. To make the red wine sauce, place granulated sugar in a small saucepan and heat until sugar starts to caramelize (do not use a spoon; just swirl the pan over the stove).

Step 10. Take the saucepan out of the heat, and carefully add warm red wine (warm it up in the microwave for 10 seconds). Please be careful since the mixture might splash.

Step 11. Bring the pan to medium heat again and let the caramel dissolve in the wine.

Step 12. Add spices with plum quarters and poach plums, cooking for 5 minutes (photo 5). Drain plum slices and spices with a colander or use a slotted spoon, but keep the sauce.

Step 13. Bring the red wine sauce over low heat. Let it simmer and cook for 10 minutes until thickened. Remove from heat, and set aside to cool.

Step 14. To make whipped cream, place cold heavy cream with ground cinnamon (if used) in a chilled bowl of a stand mixer and whip to medium-stiff peaks.

Pro tip: Consult the sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 15. To assemble plum Pavlova, peel off the paper and place the meringue base on a serving platter or a cake stand. Top with whipped cream and poached plums. Drizzle with the plum syrup and sprinkle with dark chocolate shavings (photo 6).

Serve the Pavlova immediately.

Expert Tips

1. Make sure that a large bowl is clean and dry before whisking egg whites. Any residual moisture or traces of grease on a mixing bowl prevents egg whites from whisking.
2. Process granulated sugar in a food processor for a few seconds to obtain superfine sugar. It helps dissolve the sugar more easily while making the meringue.
3. Add sugar one spoon at a time. Whisk for about 10 seconds before adding the next spoon.
4. Do not open the oven door during baking since any moisture in the air can soften the meringue shell. 
5. Turn off the oven (do not open the door) and let the meringue cool completely for three to four hours; better overnight.
6. To make large chocolate shavings, scrape chocolate with a knife or simply grate a chocolate bar.

Recipe variations

Pavlova is endlessly adaptable, so use this recipe as a base and change the toppings to suit the season:

• Different fruits: swap the plums for boozy cherries, fresh berries with raspberry sauce, peaches, passion fruit pulp, or a mix of tropical fruits.
• Spice pairings: match the fruit with warm spices, such as banana with pumpkin spice or a pinch of ground star anise.
• Crunchy add-ins: scatter crushed chocolate cookies or graham crackers over the cream for extra texture.
• A layered dessert: combine several elements in one bowl, like strawberry mousse, candied citrus peel, and white chocolate chips.
• Extra chocolate: top the Pavlova with dark chocolate cream and chocolate curls for a richer finish.

Storing & freezing

Pavlova is best enjoyed right after it is assembled. Store leftovers of the dessert in the refrigerator and consume within 24 hours.

Can you freeze Pavlova? You can not freeze the assembled Pavlova, but you can freeze the meringue shell. First, place the cooled Pavlova meringue on a tray lined with parchment and freeze for 3 hours or longer. Then place it in a freezer-safe bag, press out as much air as possible, seal and label the bag, and freeze for up to 3 months.

To thaw, bring the Pavlova shell to a counter 2 to 3 hours before serving. Cover the meringue shell with a paper towel while defrosting. Then top it with whipped cream and fruit.

Recipe FAQ

How do you poach plums in red wine?
Caramelize sugar in a small saucepan without stirring, then carefully add warm red wine and let the caramel dissolve. Add a cinnamon stick, cardamom, and star anise with the quartered plums, and poach for about 5 minutes. Then drain the plums and reduce the sauce until it thickens.

Can you make the Pavlova shell in advance?
Yes. Make the meringue in the evening and leave it in the turned-off oven overnight. By morning, the crisp shell with its marshmallow center is ready to assemble.

Can you replace the plums with another fruit?
This Pavlova is built for autumn plums, but it also works well with cherries. You can also use frozen plums when fresh ones are out of season.

Can you use double cream instead of whipping cream?
Yes. Double cream has a higher fat content and is actually more stable once whipped than whipping cream.

What kind of red wine is best for poaching plums?
Use a red wine you enjoy drinking, such as a fruity Merlot or a medium-bodied red. The wine reduces into a spiced syrup, so avoid anything too tannic or harsh.

Why did my Pavlova crack or weep?
Pavlova cracks from rapid temperature changes, so cool it slowly in the turned-off oven. Weeping comes from undissolved sugar or humidity, so add the sugar gradually and beat until stiff and glossy.

How do you store a plum Pavlova?
Pavlova is best right after assembling. Store leftovers in the refrigerator and enjoy within 24 hours; keep an unassembled meringue shell in an airtight container to keep it crisp.

Can you freeze plum Pavlova?
Do not freeze an assembled Pavlova, but you can freeze the plain meringue shell for up to 3 months. Thaw it at room temperature before topping with cream and plums.

Love meringue desserts? Try these next!

• Large meringue dessert
• Vanilla meringue cake
• Pavlova roll
• Gingerbread Pavlova
• French meringue cake Merveilleux
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on September 16, 2019. It has been revised to include improved content and photos and may differ from what was originally published.