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PrintSpiced plum Pavlova is the perfect Pavlova dessert made with seasonal poached plums, red wine sauce, and rich dark chocolate shavings. No wonder it is the ultimate crowd-pleaser.
For the meringue:
For the red wine sauce:
For whipped cream:
To decorate:
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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.
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.
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.
Use a large metal spoon to scoop the meringue mixture onto the lined baking sheet into the drown circle. Then, spread out the meringue with a rubber or 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.
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, and carefully add warm red wine (warm it up in the microwave for 10 seconds). Please be careful since the mixture might splash.
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.
Bring the red wine sauce to a simmer and cook for 10 minutes until thickened. Remove from heat and set aside to cool.
To make whipped cream, place cold heavy cream with ground cinnamon (if used) in a chilled bowl of a stand mixer and whip it until medium-stiff peaks.
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.
Find it online: https://www.bakinglikeachef.com/plum-pavlova/