Pavlova with roasted plums and pistachios

Pavlova with roasted plums and pistachios – what a wonderful combination! The meringue is crisp on the outside and soft and marshmallowy in the middle, topped with sweet, fragrant plums and crunchy pistachios. It’s a real treat! I recommend roasting the plums first, so they soften but still hold their shape. This way, they sit beautifully on top of the Pavlova and are much easier to serve. Do give it a try!

Ingredients for the Pavlova:

• 6 large egg whites (240 g)
• pinch of salt
• 300 g caster sugar
• 1 tsp cornflour or potato starch
• 1 tsp lemon juice

Additionally:

• 300 ml double cream, chilled
• roasted Italian plums, prepared using the recipe below
• a handful of chopped pistachios, for sprinkling (salted pistachios are fine)

All the ingredients should be at room temperature.

Place the egg whites in the bowl of a stand mixer and whisk with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick, stiff and glossy. Add the lemon juice and whisk briefly. Sift in the potato starch and gently fold it in with a spatula until just combined.

Line a baking tray with baking paper and draw a 23 cm circle on it. Spoon the meringue onto the circle and shape it into a round, smoothing the sides with a spoon or spatula and gently pulling them upwards.

Place in an oven preheated to 180°C, then immediately reduce the temperature to 150°C. Bake for 1½ hours. A properly baked Pavlova should have risen noticeably, with a crisp surface and base and a soft, marshmallowy centre. It may also crack, which is perfectly normal. Once baked, leave the meringue to cool in the oven with the door slightly ajar.

Carefully transfer the cooled meringue to a serving plate. Spread the double cream, whipped to stiff peaks without any added sugar, over the top. Arrange the roasted plums on the cream, drizzle over a little of the juice released during roasting (Italian plums won’t produce much), and finish with the chopped pistachios.

Ingredients for the roasted plums:

• 300 g fresh or frozen Italian plums

Halve the plums and remove the stones. Arrange them cut-side up in an ovenproof dish or a small baking tin lined with baking paper. Roast at 180–200°C for about 25 minutes, until softened but still holding their shape. Remove from the oven and leave to cool completely. Reserve a little of the juice released during roasting to drizzle over the cream on the Pavlova.

Note: You can use other varieties of plum, too. Just keep an eye on them while roasting to make sure they soften without falling apart completely.

Enjoy!