Can you make the Pavlova shell in advance?

You can make the Pavlova meringue in the evening and leave it in the oven overnight. The next morning, the crisp outer shell with the marshmallow-centered middle of the meringue will be ready to assemble.

Can you replace plums with the fruit of your choice?

This Pavlova recipe is created for autumnal fruits - plums. But it perfectly works for cherries, too.

Can you use double cream instead of whipping cream?

You can replace heavy whipping cream with double cream that has an even higher fat content. It is actually more stable once whipped than using whipping cream.

Spiced Plum Pavlova With Poached Plums

Spiced Plum Pavlova

Plum Pavlova topped with spiced plums chocolate shavings.

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5 from 22 reviews

Spiced 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.

Author: Irina Totterman
Total Time: 2 hours
Yield: 6-8 1x
Category: Cakes
Method: Baking
Cuisine: Australian

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

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

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Instructions

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.

Notes

Make sure that a large bowl is clean and dry before whisking egg whites. Any residual moisture and traces of grease prevent egg whites from whisking.
Process granulated sugar in a food processor for a few seconds to obtain superfine sugar. It helps dissolve easier while making the meringue.
Add sugar one spoon at a time. Whisk for about 10 seconds before adding the next spoon.
Rub the ready meringue between your fingers to ensure that sugar has been incorporated and dissolved.
Do not open the oven door during baking since any moisture in the air can soften the meringues shell.
Turn off the oven (do not open the door) and let the meringue cool completely for three to four hours; better overnight.
To make large chocolate shavings, scrape the chocolate with a knife or simply grate the chocolate bar.
Pavlova is best enjoyed right after it is assembled.

Nutrition

Serving Size: 1 slice
Calories: 451
Sugar: 76.4 g
Sodium: 77 mg
Fat: 13.7 g
Saturated Fat: 8.5 g
Carbohydrates: 79.6 g
Fiber: 0.5 g
Protein: 4.9 g
Cholesterol: 47 mg

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