This pavlova began with 2 collapses. Determined to try again, I slowed everything down, simplified the recipe—and this time it worked beautifully. Crisp and sculptural on the outside, soft with marshmallow tang within, it is crowned with native plum compote, dark berries, toasted macadamias and just enough glorious mess to make it feel approachable enough to dive right in.
SERVES 8–10 · PREP 30 MIN · BAKE 1 HR 20 MIN · COOL COMPLETELY
Ingredients
For the pavlova
- 6 large egg whites, at room temperature
- 330 g caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons Davidson Plum powder
- Pinch of salt
Method:
- Preheat the oven to 110°C fan-forced /conventional.
- Line a pale-coloured baking tray with baking paper. Trace a 20 cm circle, then turn the paper over so the pencil is underneath.
- Place the egg whites and salt into your clean bowl. Whisk on medium speed until foamy, then continue until soft peaks form.
- Increase to medium-high. Add the caster sugar one tablespoon at a time, waiting about 20 seconds between additions. This should take approximately 8–10 minutes—don’t rush it.
- Once all the sugar is incorporated, whisk for another 2–3 minutes. The meringue should be very thick and glossy and hold a firm peak, but it shouldn’t look dry or clumpy.
- Rub a little meringue between your fingers. If it feels gritty, continue whisking for another minute and test again. The sugar should be almost completely dissolved.
- Sift the cornflour and plum powder over the meringue. Add the vinegar and vanilla. Fold through gently with a spatula using only a few broad strokes.
- Spoon the meringue inside the marked circle. Build it to approximately 6–7 cm high, with gently sloping sides. Don’t make a towering dome.
- Create a shallow hollow in the centre. This gives the pavlova somewhere to settle as it cools, rather than collapsing unpredictably.
- Place it on the lower-middle oven rack and bake for 1 hour 30 minutes. Do not open the oven door.
- Turn the oven off. Leave the pavlova inside with the door completely closed for at least 2 hours, preferably until fully cold or overnight.
- Once completely cool, lift it carefully onto the serving plate. Add toppings only shortly before serving.
For the compote:
DAVIDSON PLUM RIPPLE
• 150 g frozen or fresh blueberries or blackberries
• 60 g caster sugar
• 2 tbsp water
• 1½–2 tsp Davidson Plum Powder
• 1 tsp lemon juice
Method:
Combine berries, sugar and water in a small saucepan. Simmer for 6–8 minutes until glossy and jammy. Blend or mash, then stir in Davidson plum powder and lemon juice. It should be distinctly tart against the sweet pavlova. Cool completely.
| CREAM 400 ml thickened cream, very cold 1½ tbsp icing sugar 1 tsp vanilla bean paste or vanilla extract TO FINISH Fresh blackberries, blueberries or dark plums, optional• ½–1 tsp Plum Powder, for dusting 1/4 cup toasted macadamia nuts Small edible flowers, optional |
Whip cream, icing sugar and vanilla to soft, pillowy peaks. Do not overwhip.
Transfer the pavlova to a serving plate. Spoon the cream generously into the centre. Ripple over the Davidson plum sauce, allowing a little to fall naturally into the cracks.
Add a restrained scattering of dark fruit if using. Just before serving, dust lightly with Davidson plum powder and sprinkle over toasted buts. Serve within a couple of hours.
Troubleshooting:
Begin with a completely clean, dry bowl—any trace of grease can prevent the egg whites from whipping properly.
• Add the sugar gradually and keep mixing until the meringue feels smooth between your fingers, with no obvious sugar grains.
• Use conventional Oven Bake rather than fan-forced for gentler, more even heat.
• Allow the pavlova to cool completely in the switched-off oven. A few cracks are natural; sudden temperature changes cause the dramatic collapses.
• A slightly sticky base is normal, particularly in humid weather. If it is very wet, give the pavlova a little longer in the oven next time.
