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Plum Pavlova Recipe with Poached Plums

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5 from 22 reviews

This plum Pavlova recipe pairs a crisp plum meringue base with cinnamon whipped cream, plums poached in a spiced red wine sauce, and dark chocolate shavings. It is an easy, make-ahead poached plum Pavlova for autumn gatherings.

Ingredients

Scale

For the meringue:

  • 6 egg whites, room temperature
  • 1 1/3 cups + 2 tablespoons (330 g) caster sugar
  • 1 tablespoon white wine vinegar
  • 2 tablespoons corn starch
  • 1 pinch of salt

For the red wine sauce:

  • 1/3 cup + 5 1/2 teaspoons (100 g) granulated sugar
  • 1/3 cup + 1 1/2 tablespoon (100 ml) red wine
  • 1 cinnamon stick
  • 3-4 cardamom pods, lightly crushed
  • 1 pinch of ground star anise
  • 6 plums, stoned and quartered

For whipped cream:

  • 1 cup + 1 1/2 tablespoons (250 ml) cold heavy cream, 30% fat
  • 1 pinch of ground cinnamon (optional)

To decorate:

  • 0.4 oz. (10 g) dark chocolate shavings

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Instructions

  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 the pencil line faces down.
  2. To make the meringue, use a stand mixer or an electric mixer fitted with a whisk attachment to beat egg whites and salt at high speed until soft peaks form.
  3. Reduce the speed and add sugar, 1 tablespoon at a time. Beat egg whites until the sugar dissolves and stiff peaks form. Add corn flour and white wine vinegar, and whisk until just combined, about 30 seconds.
  4. Use a large metal spoon to scoop the meringue mixture into the drawn circle on the lined baking sheet. Then spread the meringue with a rubber spatula or a bent spatula, or create a meringue dome. Bring the meringue base 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.
  5. Turn off the oven and leave the meringue in the oven with the door closed for 3 to 4 hours, until completely cooled.
  6. To make the red wine sauce, place granulated sugar in a small saucepan and heat until it starts to caramelize (do not stir; just swirl the pan over the stove). Take the saucepan off the heat and carefully add warm red wine (microwave it for 10 seconds). Please be careful since the mixture might splash.
  7. Bring the pan to medium heat again and let the caramel dissolve in the wine. Add spices and plum quarters and cook for 5 minutes. Drain plum slices and spices with a colander or use a slotted spoon, but keep the sauce.
  8. Bring the red wine sauce to a simmer and cook for 10 minutes until thickened. Remove from heat and set aside to cool.
  9. To make whipped cream, place cold heavy cream (with ground cinnamon, if used) in a chilled bowl of a stand mixer and whip until medium-stiff peaks form.
  10. To assemble plum Pavlova, place the meringue dome 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. Serve the Pavlova immediately.

Notes

  1. Make sure the large bowl is clean and dry before whisking the egg whites. Any residual moisture and traces of grease prevent egg whites from whisking.
  2. Process granulated sugar in a food processor for a few seconds to obtain superfine sugar. It helps dissolve more easily while making the meringue. 
  3. Add sugar one spoon at a time. Whisk for about 10 seconds before adding the next spoonful.
  4. Rub the ready meringue between your fingers to ensure that the sugar has been incorporated and dissolved.
  5. Do not open the oven door during baking since any moisture in the air can soften the meringue 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 the chocolate with a knife or simply grate the chocolate bar.
  8. Pavlova is best enjoyed right after it is assembled.

Nutrition

Find it online: https://www.bakinglikeachef.com/plum-pavlova/