Poached plum and cardamom pavlova

Here is a cloud of crisp, soft-centred meringue cradling luxurious whipped cream and crowned with delicious sour-sweet poached plums.

SERVES 8

PREPARATION TIME

35 minutes, plus cooling

COOKING TIME

about 1 hour 10 minutes

4 medium egg whites 200g caster sugar 1tsp freshly squeezed lemon juice

1tsp cornflour ½tbsp ground cardamom 400ml double cream A few drops of pure vanilla extract

FOR THE POACHED PLUMS

6 plums, halved and pitted

100g caster sugar 250ml white wine 1 cinnamon stick

1 Preheat oven to 140°C (120°C fan) mark 1. Line a baking sheet with baking parchment (use a pencil to draw a template around a dinner plate on it).

2 To make the poached plums, put the ingredients in a large saucepan and set over a medium heat. Bring to the boil, then reduce the heat and simmer for about 8-10min until the plums are soft and breaking up and the liquid has reduced. Remove from the heat and cool.

3 To make the meringue, whisk the egg whites until fluffy in a large clean and dry bowl using an electric hand whisk set on a medium speed. Slowly add the sugar a little at a time, whisking continuously. Once all the sugar has been incorporated, add the lemon juice, cornflour and cardamom and whisk for 30sec, until stiff and glossy.

4 Spoon a round of meringue on to the prepared baking sheet, using the circle as a guide. Sweep the centre of the meringue to create a small well (the sides need to be at least 7.5cm high).

5 Bake for 1hr, then turn off the oven and leave inside for 1-2hr (depending on your oven) to cool.

6 Lift the cooled meringue on to a serving board. Whip the cream and vanilla extract until stiff, then use to fill the centre of the meringue. Top with plums, then pour the sauce over the top, letting it spill down sides.