Fig and Plum Pavlova with Earl Grey Whipped Cream and Spiced Plum Red Wine Sauce
This Pavlova is topped with fresh figs and plums, along with earl grey whipped cream and a tasty spiced plum red wine sauce! Makes two large pavlovas or 10-12 smaller pavlovas.
Ingredients
Pavlova
- 6 egg whites (205g) at room temp
- 1 ½ cups super fine sugar (300g)
- ½ teaspoon white wine vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla
Earl Grey Whipped Cream
- 4 cups heavy whipping cream
- 4 tea bags of earl grey tea or 4 teaspoon of loose tea
For the Spicy Red Wine Plum Syrup
- ½ cup sugar
- ½ cup red wine
- 1 cinnamon stick
- 3 -5 whole cloves
- 1 plum roughly chopped
Garnish
- 4 -5 figs
- 2 plums
Instructions
Pavlova
- Preheat your oven to 350° F
- Separate your egg whites into a separate bowl and make sure that there is no yolk in the whites for best results. Using a stand mixer or hand mixer, beat the eggs for 1-2 minutes until soft peaks form. Slowly add your sugar one tablespoon at a time and continue to beat until stiff peaks form.
- Next, add the vanilla and white wine vinegar and continue to beat to combine thoroughly for about 1 min. Sprinkle the cornstarch on top and fold it in until incorporated completely, about 10 turns of the spatula.
- On a silpat or parchment-lined baking sheet, spoon your meringue into two large nests with a flattened or slightly indented top (for your toppings). Use your spoon or a spatula to smooth out the sides.
- Turn the oven down to 200° F and bake for 60 minutes. Do not open the door while the pavlovas are baking. Once done, turn the oven off and let the pavlovas sit in the oven for 1-2 hours, or until dry on the outside (see note).
Earl Grey Whipped Cream
- Place the heavy whipping cream and tea bags into a saucepan. Bring to a simmer for 4 mins. Be careful not to let it boil this will split the cream and make it impossible to whip. Remove from heat and allow it to cool. Once cool, strain and remove the tea bags.
- When ready to decorate your pavlova, place cream into a clean dry bowl and whisk on med/ high speed to medium-stiff peaks.
For the Spicy Red Wine Plum Syrup
- Place all the ingredients in a small saucepan over medium heat. Allow the mixture to simmer for at least 10 minutes then strain. Allow to cool before drizzling over your pavlova.
Assembly
- Once the pavlovas have cooled. Place a dollop of whipped cream in the center of the pavlova, then add fresh figs, plums, and drizzle with syrup.
Notes
To prevent as much cracking as possible on the pavlovas, try to avoid opening the oven during the baking and cooling times. If you live in a humid climate, you may experience that your pavlova doesn't get crisp on the outside from the baking time stated here. If after resting in the oven your pavlovas are still sticky and not crispy on the outside, bake at 250°F for another 20-30 minutes.
Nutrition
Calories: 524kcalCarbohydrates: 50gProtein: 5gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 57mgPotassium: 216mgFiber: 1gSugar: 48gVitamin A: 1498IUVitamin C: 3mgCalcium: 78mgIron: 0.3mg
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