Pavlova with Baked Plums

This festive twist on a classic pavlova is a feast for all the senses. Perfect as an alternative to the traditional Christmas pudding, it is also convenient as the meringue can be made the day before and stored in an airtight container. Spoon cream on top and decorate with plums, cranberries, pistachio nuts and edible gold leaves.


Serves 8

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


For the Baked Plums:

  • 8 plums, sliced in half and pitted
  • 100g butter, cut into blocks
  • 125ml sugar
  • 125ml water
  • 1 vanilla pod

For the Meringue:

  • 8 egg whites
  • 250g caster sugar
  • 200g icing sugar, sifted
  • 25g corn flour, sifted

To serve:

  • 250ml cream, whipped
  • 50g dried cranberries
  • 50g pistachio nuts
  • Edible gold leaves


To make the Baked Plums:

Preheat the oven to 180°C. Arrange the plums and butter in an oven dish. Sprinkle the sugar and water over the plums and add the vanilla pod. Bake for 20 minutes and allow to cool.

To make the Meringue:

Preheat the oven to 120°C.

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk the egg whites in a bowl or an electric mixer until they form stiff peaks, then whisk in the caster sugar (15ml at a time), until the meringue looks glossy. Fold in the icing sugar and corn flour.

Spread the meringue inside the circle of baking parchment, creating a crater by making the sides a little higher than the middle. Bake for 3 hours.

When the meringue has cooled, spoon cream on top and decorate with baked plums, cranberries, pistachio nuts and edible gold leaves.