My doctor is fighting with me about my cholesterol, so I made this Roasted Plum Pavlova with (full fat) yoghurt in stead of cream. That has to count for something?
But first a meringue “sculpture” I shot while making the pavlova:
But seriously, I do think that cream would make this dish too rich and that the tanginess of the yoghurt is great with the tartness of the plums and sugary sweet meringue. I used the same meringue recipe of the rather over the top but utterly delicious Lemon Meringue I made for New Year 2013. And if I remember correctly the meringue is based on a Bill Granger recipe and who better than an Aussie’s recipe to use when it comes to meringue.
That Lemon Meringue has become a bit famous in the last month or so. It was my friend Selma, who blogs at Selma’s Table who told me to upload my recipes to food52.com. Last December they were running a contest for the best recipe for egg whites which I duly entered with the recipe. I was thrilled when the Lemon Meringue was voted the best recipe! So thank you Selma! And do check out Selma’s blog – she is baking some amazing sourdough loaves at the moment.
This is such a summer lunch dessert. Stone fruit are in abundance and roasting the fruit intensifies the flavour. What is also nice about roasting the fruit is that you can use quite firm fruit which is not fully ripened yet. The fruit cooks through but still holds it shape which is what you want for full effect for the pavlova.
I had the idea to make the pavlova in another shape rather than the traditional round shape. I used the base of a rectangular flan dish to guide the shape, making sure the edges of the meringue was slightly higher so the filling will not leak over the edge. That all worked fine until I realised I do not have a serving dish in the shape of the meringue. So feel free to use any shape you want. The recipe works fine for a circle the size of about 22cm in diameter.
You end up with quite a bit of plum sauce to serve with the pavlova and there could be some leftover. It will keep in the fridge for a week or two or freeze it for later use. Serve it with ice cream or add a spoonful to some plain yogurt with your muesli or cereal in the morning. I kept the sauce quite tart as I felt the meringue is sweet enough but taste it and add sugar if you want it sweeter than the recipe.
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 cup castor sugar
- 2 tbsp corn starch
- 2 tsp white vinegar
- Roasted Plums & Sauce
- 6 plums, halved and pipped. (less ripe plums will hold their shape better)
- 4 and 1 tbsp honey
- 1/4cup water
- pinch of salt
- Yoghurt Filling
- 2 cups full fat plain yoghurt
- 2tbs icing sugar
- 2 tbs plum sauce
- 1 tsp vanilla extract
- Garnish (optional)
- a handful chopped pistachio nuts
- Preheat oven to 220 degrees C.
- Place baking paper on a baking trays and by using the bottom of a 22cm round cake tin or a 34cm x 11cm rectangular flan dish, draw the outline of the base on the paper.
- Beat the egg whites with the cream of tartar and salt until stiff peaks form.
- While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy.
- Sift the corn starch over the mixture, add the vinegar and mix well until combined.
- Scoop the mixture onto the drawn lines and shape the meringue within the drawn lines, making the edges higher than the middle of the meringue.
- Place in the oven and immediately reduce the heat to 150 degrees C and bake for 30 minutes. Reduce the heat to 120 degrees C and bake for another 45 minutes.
- Switch the oven off and let the meringues cool inside the oven.
- Once cool, turn the meringue over and carefully remove the baking paper and place in a serving dish.
- Roasted Plums:
- Preheat oven to 200 degrees C
- Take 8 prettiest halves and place in a deep roasting dish.
- Drizzle with the 4 tbs honey.
- Pour the water onto the bottom of the pan
- Roast the plums for 20 – 30 minutes until cooked
- Place the other 4 halved and chop into chunks
- Place in a small pot with the 1 tbs honey, water and salt.
- Simmer for about 15 minutes (keep an eye on it and stir regularly) until the plums have cooked down and disintegrated.
- Cool and pass through a sieve to get a smooth sauce.
- Check the sweetness of the sauce but remember the meringue is very sweet
- Yoghurt Filling:
- Mix the yoghurt with the vanilla, sugar and syrup
- Spoon the yoghurt mixture on top of the meringue
- Place the roasted plums on top
- Drizzle with the sauce
- Sprinkle with a few pistachios (optional)