Our saucy plumpavlova features plums cooked with spices, including cinnamon, and plenty of whipped cream, served with freshly made snowy white meringues.
This pavlova recipe is great if you have never cooked one before (see tip below), but if you would like to perfect your skills follow our expert guide on how to make the perfect pavlova which gives advice on everything from the right temperature to cook your meringues to the best sugar to use.
Pavola first-timers - This meringue is forgiving, so it's an ideal recipe if you've never cooked a pavlova before. Swirl and dollop the mixture to create lots of peaks and troughs for the cream and sauce to puddle and run into. Don't worry if the meringue cracks as you peel off the paper - it'll just add to its rustic charm.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
509
Ingredients
6 egg whites
300 g white caster sugar
1 tsp. cornflour
1 tsp. vanilla extract
1 tsp. lemon juice or white wine vinegar
150 g granulated sugar
1/2 cinnamon stick
1/2 star anise
12 large plums, destoned and halved or quartered
2 Tbsp. plum liqueur or port
300 ml double cream
2 Tbsp. icing sugar, sifted
Directions
Step 1
Preheat oven to 140°C (120°C fan) mark 1. Whisk the egg whites until stiff. Gradually whisk in caster sugar, 1tbsp at a time, until meringue is thick and glossy. Whisk in the cornflour, vanilla and lemon juice or vinegar.
Step 2
Lay a sheet of baking parchment on a baking sheet and dab each corner with a little of the meringue. Turn over and stick to the baking sheet. Spread the meringue over the parchment so the pavlova measures about 40.5cm x 30.5cm (16in x 12in). Swirl and dollop the mixture to make peaks and hollows. Bake for 45min-1hr or until the paper peels easily from the pavlova and the base is dry to the touch. Peel off paper and cool on a wire rack.
Step 3
Meanwhile, put granulated sugar into a pan with 300ml (½ pint) water. Heat gently until sugar dissolves, then boil rapidly without stirring for 2min. Add spices and plums, then cover and simmer over a gentle heat for 10min. Remove each plum with a slotted spoon as it becomes tender - some will take longer than others, depending on their ripeness.
Step 4
Turn up the heat under the poaching liquor and bubble rapidly until the liquid reduces by half and is slightly syrupy. Cool to room temperature, then stir in the liqueur.
Step 5
Whip cream with the icing sugar until it just holds its shape. Put pavlova on a board or platter. Swirl over cream and top with plums. Drizzle with the sauce and serve at once.
Per Serving:
Calories: 509
Total carbs: 73 g
Sugars: 72 g
Total fat: 24 g
Saturated fat: 15 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
