QUEEN GARNET PLUM PAVLOVA
210 mins
4 people
A little more challenging
Ingredients
- 300gms egg whites
- 300gms castor sugar
- 300gms icing sugar
- 60ml Black colouring gel
Plums
- 10 queen garnet plums
- 2 star anise
- 100g brown sugar
Cream
- 250g mascarpone
- 250ml pouring cream
- 100g icing sugar
- 1 tsp Vanilla extract
Procedure
- Whip egg whites and castor sugar to stiff meringue.
- Add enough gel to achieve the correct colour.
- Use spatula to fold in 1 part icing sugar.
- Pipe into 3 x 30cm rounds on parchment paper.
- Bake at 120°C for 2-3 hours on low fan until crisp.
- Halve the plums and remove the seeds. Use a blow torch to remove the skins.
- Place plums into a large baking pan with the powdered star anise and brown sugar. Cook at 170°C until the plums are soft.
- Whip mascarpone to stiff peaks with vanilla and sugar.
- Finally, whip pouring cream and fold into mascarpone.
- Divide the cream and plums on top of two meringues.
- Lay one on top of the other and finish with the third meringue.
- Serve immediately.
TO SERVE
Chef's Secret
Piping out the meringue like I have not only looks more decorative it cooks more evenly.
300g meringue should make 1 meringue.
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LAYERED RASPBERRY GRANITA & SPONGE CAKE DESSERT
30 mins
12 people
A little more challenging
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