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.

What is the 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 a chef from either Australia or New Zealand was so inspired by the ballerina 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.

What are Flavor Combinations Work Well for Pavlova?

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

How to Make Plum Pavlova with Red Wine Sauce – 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 caster 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 backing 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 caster 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 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 to Make Plum Pavlova with Red Wine Sauce

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

More Delicious Fruit Cake Recipes You’ll Love

• Plum And Almond Meringue Cake
• Fresh Fig And Almond Cake
• Gluten-Free Apricot and Almond Cake
• Browse all the Cake Recipes

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