Plum 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 


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. 

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