Hairy Bikers: Plum Pavlova

British plums are the best so make good use of them in the autumn and whip up this truly awesome pavlova.

Hairy Bikers: Plum Pavlova

Hairy Bikers: Plum Pavlova British plums are the best so make good use of them in the autumn and whip up this truly awesome pavlova. Print This
Serves: 8
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 5 egg whites
  • 1 tsp ground cinnamon
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • For the spiced plums
  • 200ml red wine
  • Juice of 1 orange
  • 75g light brown sugar
  • 1 cinnamon stick
  • A few cardamom
  • pods, lightly crushed
  • A few allspice berries, lightly crushed
  • 1 thin strip of
  • orange zest
  • 8 ripe plums, stoned and quartered
  • To serve
  • 100g dried cherries
  • 100ml kirsch
  • 300ml double or whipping cream
  • 1 tbsp icing sugar
  • ½ tsp cinnamon


  • First make the meringue. Preheat the oven to 150°C. Draw a circle of about 23cm in diameter on a sheet of baking paper and place this on a baking tray.
  • Beat the egg whites with a hand-held electric whisk, until soft peaks form. Mix the cinnamon with the sugar, then slowly add this to the egg whites. Add a tablespoon at a time to start with and then slightly more, beating in between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold it in.
  • Use a few blobs of the meringue to secure the baking paper to the baking tray, then pile the rest into the circle. Make a slight indentation in the middle and let the meringue form peaks around the side.
  • Bake the meringue in the oven for about an hour and 15 min to an hour and a half. It should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue in there to cool.
  • Put the cherries in a small saucepan with the kirsch. Bring to the boil, then turn the heat down and simmer until soft and most of the kirsch has been absorbed.
  • To make the spiced plums, put the wine, orange juice, sugar, spices and orange zest in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for a few min until syrupy. Add the plums and poach them in the liquid for a few min, or until soft but still holding their shape.
  • Remove the plums from the liquid, peeling off the skins as you go. Strain the cooking liquid.
  • Whip the cream and add the icing sugar and the cinnamon, then stir in a couple of tablespoons of the plum liquid and the cherries. Spoon the cream over the meringue base, top with the plums and drizzle over any remaining liquid.

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