Pavlova with roasted plums

Serves: 8-10 Prepare & Cook:


  • 4 plums, halved and stoned
  • 320g SpinneysFood Caster Sugar, plus 1 tbsp
  • 6 SpinneysFood Free Range Eggs, whites only
  • 1 tbsp cornflour
  • 1 tsp white grape vinegar
  • 300ml double cream


  1. Preheat the oven to 200°C, gas mark 6. Oil a baking tray.
  2. Arrange the plums cut-side up on the tray and sprinkle with 1 tbsp sugar. Roast for 20 minutes, or until tender. Leave to cool.
  3. Reduce the temperature to 120°C, gas mark ½. Line a baking tray with baking paper and draw a 24cm diameter circle.
  4. In a clean dry bowl, beat the egg whites with an electric hand whisk until soft peaks form. Add the sugar, 1 tbsp at a time, and beat until thick and glossy. Whisk in the cornflour and vinegar.
  5. Spoon into the circle and spread to the edge. Cook for 1 hour, then turn off the oven and leave the meringue to cool with the door closed.
  6. Just before you’re ready to serve, lightly whisk the cream in a bowl. Spoon onto the meringue, top with the roasted plums and drizzle with the juices.

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