Pavlova with Cinnamon-Stewed Plums

Due to the addition of brown sugar, the meringue base has a slightly brownish color and a delicate caramel flavor. This pairs beautifully with the cinnamon used in stewing the plums. If youd like to enhance the cinnamon flavor even more, you can add a pinch or two of ground cinnamon to the whipped cream or mix it into the meringue base before baking this wonderful and divine dessert.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 4 pieces Egg, egg white, fresh

  • 120 g Sugar, brown

  • 120 g Sugar, white

  • 1 teaspoon Vinegar, red wine

  • 1 teaspoon Vanilla, extract, natural

  • 1 teaspoon Koruzni škrob

  • 250 ml Sweet cream

Stewed plums

  • 500 g Plum

  • 100 ml Water

  • 100 g Sugar, white

  • 1 piece Spices, cinnamon, ground

  • pieces Lemon zest, fresh

Steps

  1. Preheat the oven to 150°C. On a piece of parchment paper that will line the baking tray, draw a circle with a diameter of 20 centimeters. Flip the paper so the drawn circle is on the bottom and place it on the baking tray.

  2. Beat the egg whites until soft peaks form. Start beating at a low speed and gradually increase to medium. Continue mixing and gradually add the sugar, one spoonful at a time. Mix until all the sugar is dissolved, and the meringue should be firm and glossy. Gently fold in the cornstarch, vanilla extract, and vinegar (or lemon juice) with a spatula.

  3. Fill the drawn circle on the parchment paper with the meringue mixture. Pile it up in large mounds around the edge to create a thick border, with slightly less in the center to form a hollow where the cream will be placed. Ensure the layer of meringue at the base is thick enough.

  4. Bake the meringue base in the preheated oven for 1 hour. Then, turn off the oven, slightly open the door, and let the base cool slowly in the turned-off oven.

  5. Prepare the stewed plums. Wash the plums, then halve them and remove the pits.

  6. Place a saucepan on the stove and add water, sugar, lemon or orange zest, and a cinnamon stick. Heat the mixture until the sugar dissolves. Add the plums and bring to a boil. Let the fruit simmer gently for 5-10 minutes, or until softened. Remove the saucepan from the heat and let the stewed plums cool.

  7. Place the cooled meringue base on a serving plate or platter. Spread lightly whipped cream over it. Spoon the stewed plums onto the cream (remove and discard the lemon or orange zest!). Drizzle with the fruit sauce that formed during the stewing process. Serve the dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 166.07 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 40.13 g
    • Sugars: 38.21 g
  • Protein: 1.31 g
  • Fiber: 0.91 g