Plum Pavlova Recipe

Topped with sweet-yet-boozy poached plums and sprinkled with chocolate shavings, this delicious plum Pavlova is the ultimate crowd-pleaser. So just give everyone a spoon and let them dig in!

When I think of Pavlova, there is a beautiful taste that comes to mind.

It's light and airy like the dessert itself; it is so much lighter than some other desserts today.

You can shape it into different ways, too: the possibilities are endless!

I love meringue desserts in general, but when people talk about their favorite type of sweet treat, most will say that Pavlova is at the top of their list.

The white color makes for such a minimalist look with all these different flavors mixed together on one plate - it tastes as good as it looks too!

As someone who loves making and shaping the meringue from their own imagination and creativity, this dish never fails to make.

After making Cinnamon Pavlova, I decided to make a classic meringue Pavlova and top it with boozy poached plums, one of my favorite summer stone fruits.

Origin of Pavlova

The dessert's name comes from the world-famous Russian ballerina Anna Pavlova, who was touring around the world in 1926.

A legend states that the ballerina so inspired a chef from either Australia or New Zealand that he created a national dessert - meringue topped with whipped cream and passion fruit.

To celebrate Australia day, nowadays, the Pavlova dessert is shaped into the shape of Australia.

It has been a long-standing rivalry between the New Zealanders and Australians as to who invented the Pavlova.

However, according to recent findings, the dessert Pavlova belongs to the Americans and the English.

Who knows, maybe this controversial debate between Australia and New Zealand is finally over.

Why you should try this recipe

1. This Pavlova recipe is a basic recipe to make the Pavlova shell.
2. The red wine sauce is perfectly harmonized with seasonal plums.
3. It is a lovely dessert to serve all year round by replacing fresh plums with the frozen ones.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results. 

Egg whites: the recipe calls for large eggs. Separate egg whites from egg yolks while the eggs are chilled. Then let egg whites warm up at room temperature for up to one hour.

Granulated sugar: process sugar in a food processor for a few seconds to get superfine sugar. It helps to whisk the meringue.

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

Corn starch: it is a necessary ingredient to create a soft marshmallow center, which is a signature of pavlova cake.

Red vine: use your favorite red vine to make the red vine sauce.

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 if desired.

Whipping cream: whisk the cold cream in a chilled metal bowl for the best result.

Keep the container in the freezer for a few minutes before you start making the cream.

Dark chocolate: a top-quality 70% dark cocoa chocolate such as Valrhona dark chocolate * is preferable in this recipe. Read how to make chocolate shavings.

How to make plum Pavlova

Preheat the oven to 230 degrees F/110 degrees 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 pen/pencil line is facing down.

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

Reduce the speed and add sugar, 1 tablespoon of the sugar at a time. Beat egg whites until the sugar dissolves and stiff peaks form.

Add cornflour, white wine vinegar, and whisk until just combined, about 30 seconds (photo 1).

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

Then spread out the meringue with a bent spatula to create a meringue dome (photo 3).

Bring the meringue base to the center of the oven and bake at 230 degrees F/110 degrees C for 20 minutes.

Then reduce the oven temperature to 210 degrees F/100 degrees C and bake for a further 1 hour 15 minutes (photo 4).

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

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).

Take the saucepan out of the heat, carefully add warm red wine (use a microwave for 10 seconds). Please, be careful since the mixture might splash.

Then bring the pan to medium heat again and let the caramel dissolve in wine.

Add plum quarters and cook for 5 minutes. Drain plum slices with a colander or use a slotted spoon, but keep the sauce (photo 5).

Bring the red wine sauce over low heat. Let it simmer and cook for 10 minutes until thickened. Remove from heat. Set aside to cool (photo 6).

To assemble the cake, whip whipping cream. Place the meringue base on a serving platter or a cake stand.

Top with the whipped cream and poached plums. Drizzle with the sauce and sprinkle with dark chocolate shavings (photos 7-8). Serve the Pavlova immediately.

Flavor combinations for Pavlova

A Pavlova's strength lies in the fact that it can be made with so many flavors. A quick Google search finds lots of suggestions for things to serve on top.

My favorite is the fresh figs, honey, and pistachios combination in this gorgeous Cinnamon Pavlova.

Pavlova also tastes great with lemon curd and boozy cherries or fresh berries, red fruits and raspberry sauce, raspberries, peaches, and passion fruit pulp, or a mix of tropical fruits.

Fruit flavors are limited by your imagination, but try different combinations before deciding what you like best.

For example, banana mixed with pumpkin spice or ground star anise would probably be amazing, too.

An alternative to fruit would be crushed chocolate cookies like graham crackers that are broken up.

Sometimes it can be fun to mix all different types of desserts in one dish, like a strawberry mousse, tiny cubes of candied citrus peel, and white chocolate chips.

It is also worth trying chocolate Pavlova dessert with dark chocolate cream and chocolate curls on top.

Storage

Pavlova is best enjoyed right after it’s assembled. Leftovers of the dessert should be stored in the refrigerator and are best eaten within 24 hours.

Unfortunately, you can not freeze the assembled Pavlova, but you can freeze the meringue base.

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 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.

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 easier while making the meringue.
3. Add sugar one spoon at a time. Whisk for about 10 seconds before adding the next spoon.
4. Rub the ready meringue between your fingers to ensure that sugar has been incorporated and dissolved.
5. Do not open the oven door during baking since any moisture in the air can soften the meringues shell. 
6. Turn off the oven (do not open the door) and let the meringue cool completely for three to four hours, better overnight.
7. To make large chocolate shavings, scrape chocolate with a knife or simply grate a chocolate bar.

Frequently asked questions

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The nutritional information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.

The recipe was originally published on September 16, 2019. It has been revised to include improved content and photos. All posted pictures are mine.