Plum Pavlova With Red Wine Sauce

Topped with sweet-yet-boozy poached plums and sprinkled with chocolate shavings, this marshmallow-centered Plum Pavlova is the ultimate crowd-pleaser. Just give everyone a spoon and let them dig in!

I am a huge fan of meringue desserts, and Pavlova is one of my favorites. I love to shape the meringue, and I love its white color and minimalist look. After I made Cinnamon Pavlova, I decided to make a classic Pavlova and top it with boozy poached plums that are one of my favorite summer stone fruits.

Jump to:

• Origin of Pavlova
• Flavor combinations for Pavlova other than plum
• Ingredients
• How to make plum Pavlova step by step
• Expert tips
• Frequently Asked Question
• More delicious cake recipes you will love
• Plum Pavlova With Red Wine Sauce

Origin of Pavlova

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

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

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.

Flavor combinations for Pavlova other than plum

1. Fresh figs, honey, pistachios – Cinnamon Pavlova
2. Lemon curd and boozy cherries – Boozy Cherry Pavlova by Zoëbakes
3. Triple Raspberry Sauce, fresh strawberries, raspberries, and blackberries – Mixed Berry Pavlova by Ina Garten 
4. Lemon curd and fresh berries – Pavlova by Sally’s Baking Addiction
5. Strawberry Sauce, fresh strawberries – Strawberry Pavlova by Let the Baking Begin
6. Whipped cream with caramelized peaches – Brown sugar Pavlova with caramelized peaches by Supergolden Bakes
7. Dark chocolate cream, chocolate curls – Chocolate Pavlova by Martha Stewart
8. Raspberries, peaches, and passion fruit pulp – Perfect Pavlova by Donna Hay
9. Whipped cream with pears poached in red wine – Pear Pavlova by Martha Stewart
10. Mango, banana and passion fruit pulp – Tropical Pavlova by New Idea Food

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Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions.

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.

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 fresh plums. The fruit has to be ripe but not soft.

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.

If you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert, you will find this Cake Pan Converter useful. Pin it for later, and enjoy the best baking tool ever!

How to make plum Pavlova step by step

Preheat 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 parchment paper over so that the pen/pencil line is facing down.

To make the meringue shell, use an electric mixer to whisk egg whites and salt together until soft peaks form. Add sugar, 1 tablespoon at a time, beating until dissolved, and the meringue is thick and glossy. 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). Bake at 230 F/110 C for 20 minutes, then reduce heat to 210 F/100 C. Bake for a further 1 hour 15 minutes (photo 4). Turn off 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 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, but keep the sauce (photo 5). Bring the red wine sauce to a 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 dome on a serving platter. Top with the whipped cream and poached plums. Drizzle with the sauce and sprinkle with dark chocolate shavings (photos 7-8).

Expert tips

1. Make sure that a bowl is clean and dry before whisking egg whites. Any residual moisture or grease prevents egg whites from whisking.
2. Process granulated sugar in a food processor * for a few seconds to obtain superfine sugar. It helps dissolve 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.
8. Pavlova is best enjoyed right after it’s assembled!

Frequently Asked Question

Can you make the meringue for Pavlova in advance?

Yes, you can make the Pavlova meringue in the evening and leave it in the oven overnight. The next morning, the baked meringue will still be crisp on the outside and slightly sticky on the inside, which is the signature of Pavlova.

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Please, note that the recipe was primarily developed using gram measurements for the high precision and then converted to the US volume and weight measurements.

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If you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert, you will find this Cake Pan Converter useful. Pin it for later, and enjoy the best baking tool ever!

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The nutrition 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.