Charred Plum Mini Pavlovas Recipe

Ingredients

• 3 large egg whites, at room temperature
• 165 g superfine sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 4 ripe but firm red plums
• 35 g light brown sugar
• 1 tablespoon lemon juice, for the plums
• 240 ml heavy cream
• 20 g confectioners' sugar
• 1/2 teaspoon vanilla extract, for the cream

Method

1. 1

   Heat the oven to 120 C, or 105 C fan. Line a baking sheet with baking paper and mark six 9 cm circles.

2. 2

   Whip the egg whites to soft peaks. Add the superfine sugar one spoonful at a time, beating until the meringue is thick, glossy, and no longer gritty.

3. 3

   Fold in the cornstarch, lemon juice, and 1 teaspoon vanilla, then lightly fold in the cocoa so a few dark streaks remain.

4. 4

   Spoon the meringue into the marked circles and make a shallow well in each center. Bake for 75 minutes, turn off the oven, and leave the pavlovas inside for 20 minutes with the door closed. Cool completely.

5. 5

   Halve and pit the plums. Cut three plums into wedges and toss with 20 g brown sugar. Arrange on a foil-lined tray and broil for 3 to 5 minutes, watching constantly, until the edges char.

6. 6

   Dice the remaining plum and simmer it with the remaining 15 g brown sugar, 1 tablespoon lemon juice, and 2 tablespoons water for 8 minutes. Mash and strain for a smooth red sauce, then cool.

7. 7

   Whip the cream with the confectioners' sugar and 1/2 teaspoon vanilla to soft peaks. Fill each pavlova with cream, add charred plum wedges, and spoon over the plum sauce.