Roasted Plum and Hazelnut Pavlovas

Ingredients

• 6 Egg whites (Medium eggs; carefully separate, keeping all yolk out)
• 250 g Caster sugar (Super-fine sugar)
• 1 tsp Cornflour
• 0.5 tsp Vanilla extract
• 1 tsp Apple cider vinegar
• 300 ml Double/heavy whipping cream
• 0.5 tsp Vanilla bean paste (For the whipped cream)
• 5 Plums (Halved or quartered)
• 2 tbsp Olive oil (For roasting the plums)
• 2 tsp Soft brown sugar (For roasting the plums)
• 0.5 tsp Cinnamon (For roasting the plums)
• 1 handful Toasted hazelnuts (Use 1–2 handfuls; chop before serving)

Steps

1. 1

   Preheat the oven to 100°C. Line baking trays with baking paper.

2. 2

   Put the egg whites and caster sugar in a stand mixer. Whip on high for 10 minutes, scraping down the bowl after about 5 minutes if the mixture is sticking to the sides. Check for firm peaks; if they have not formed after 10 minutes, continue mixing for about another minute.

3. 3

   Turn off the mixer. Add the cornflour, vanilla extract, and apple cider vinegar, then mix for 30 seconds, until fully combined.

4. 4

   Transfer the meringue to a large piping bag and pipe 18–20 mini pavlovas onto the prepared trays. They can be piped fairly close together. Use the back of a spoon to make a small dip in each one for the toppings. The author used two trays and baked them at the same time.

5. 5

   Bake at 100°C for 50 minutes. Turn off the oven and leave the pavlovas inside for another 10 minutes without opening the door.

6. 6

   Remove the pavlovas and let them cool at room temperature. The author left them covered with baking paper overnight. The source notes that making fewer than 18 may require a longer bake.

7. 7

   Preheat the oven to 180°C (350°F). Put the olive oil and soft brown sugar in a baking tray, then add the halved or quartered plums and turn them to coat.

8. 8

   Roast the plums for about 12–15 minutes, until soft and juicy. They should release some liquid; reserve it to spoon over the pavlovas if desired.

9. 9

   Put the whipping cream and vanilla bean paste in a large bowl. Whisk with an electric mixer until soft peaks form.

10. 10

    To serve, place a mini pavlova on each plate. Top with a few spoonfuls of vanilla cream, roasted plums, and a sprinkle of chopped toasted hazelnuts. Spoon over some of the plum juices if desired.

Notes

The recipe gives two oven temperatures, so the pavlovas and plums are baked in separate stages. Pavlovas and roasted plums may be prepared the day before; whip the cream and assemble shortly before serving. The ingredient list includes cinnamon, although the written method does not specify when to add it; it is included with the plum-roasting ingredients. Hazelnuts are listed as 1–2 handfuls; nutrition and grams estimate one handful.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• baked
• autumn
• dinner party