Plum pavlova

  • Prep: 20m
  • Cook: 1hr
  • Serves: 6

This autumnal pavlova is topped with juicy plums and a drizzle of orange caramel sauce.


  1. Preheat the oven to 150°C / 130°C fan / gas mark 2. Place some baking parchment on a baking tray. Using a dinner plate as a guide, mark a circle on the parchment.
  2. Beat egg whites and cream of tartar together until you have soft peaks. Keep on beating, adding 1 tbsp of caster sugar at a time, along with the cornflour and vanilla extract. Beat until glossy and stiff.
  3. Pour the mixture onto the parchment, and spread slightly smaller than your circle. Pile up higher on the outside of the circle, using a spoon to create peaks. Bake for 1hr, then switch the oven off and leave meringue inside to dry for another 2hrs.
  4. To make the orange caramel sauce place the orange juice, honey, mixed spice and vanilla extract in a pan. Bring to the boil, then leave to reduce on high heat until you have a slightly thick liquid. Toss the plums into the pan. Cook for 1 min, then remove from heat and set aside to cool completely.
  5. When ready to serve, whip the cream. Serve the pavlova topped with the plums, cream, a drizzle of sauce and almonds, if using.


All to be sourced organic where possible

  • For the pavlova:
  • 4 large egg whites
  • 250g caster sugar
  • ½ tsp cream of tartar
  • ½ tbsp cornflour
  • 1 tsp vanilla extract
  • For the topping:
  • 125ml orange juice
  • 60ml clear honey
  • 1 tsp ground mixed spice
  • 1 tsp vanilla extract
  • 475g ripe plums, halved and stoned
  • 300ml double cream
  • Sliced almonds (optional)

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