Plum Pavlova Recipe

Preheat the oven to 110°C. Line a baking sheet with parchment paper and trace a circle with a diameter of 20 cm. Flip the parchment paper over so that the pencil line is facing down.

To make the meringue shell, use an electric mixer to beat the egg whites and salt until soft peaks form. Add the sugar, 1 tablespoon at a time, beating until dissolved, and the meringue is thick and glossy. Add the cornstarch, white vinegar, and whisk until everything is combined, about 30 seconds.

Use a large metal spoon to pour the meringue mixture onto the lined baking sheet in the circle. Then spread the meringue using a spatula to create a dome.

Bake in the oven at 110°C for 20 minutes, then reduce the heat to 100°C. Bake for another 1 hour and 15 minutes. Turn off the oven and leave the meringue in the oven, door closed, for 3 to 4 hours until completely cooled.

To make the red wine sauce, place the sugar in a saucepan and heat until the sugar starts to caramelize (do not use a spoon, simply swirl the pan on the stovetop). Remove the saucepan from the heat, and gently add the hot red wine (use a microwave for 10 seconds). Please be careful as the mixture may splash.

Then, return the pot to medium heat and let the caramel dissolve in the wine. Add the plum wedges and cook for 5 minutes. Strain the plum slices with a sieve, but keep the sauce. Bring the red wine sauce to a boil and cook for 10 minutes, until thickened. Remove from heat. Set aside to cool.

To assemble the cake, whip the very cold cream until you achieve stiff whipped cream. Place the meringue dome on a serving platter. Top with whipped cream and poached plums. Drizzle with sauce and sprinkle with dark chocolate shavings.

To finish, find this recipe on my blog: https://www.bakinglikeachef.com/plum-pavlova/