Ingredients:
Pavlova
300 g egg whites
300 g castor sugar
300 g icing sugar
1 teaspoon white vinegar
Cooked plums
100 g raw sugar
100 g water
Two plums
Whipped creme fraiche
½ cup Tommerup creme fraiche
½ thickened cream
1 tbsp milk powder
Method:
Set oven to 110C
Whip egg whites in mixer until fluffy.
Next, add caster sugar and whisk for 10 minutes.
Add icing sugar and whisk for a further 15 minutes
Add vinegar whisking for a further five minutes
Scoop meringue into 5cm dollops onto baking tray and bake for one hour
Combine sugar and water and reduce by half BBQ plums until lightly caramelised , then drop into sugar syrup and let cool
For the whipped fraiche place all together and lightly whisk until soft peaks form.
To plate go crazy – it’s Xmas however you like.
