Proseco-poached-plum-pavlova

Prosecco-poached plum pavlova

Using prosecco in the subtly spiced syrup adds a glamorous touch to our twist on Eton Mess

, 20 September 2017

(10 votes)

Prosecco-poached plum pavlova

  • 1 Hour 45 Mins

  • Serves: 20

  • Price: 52p per serving

Mastering meringues is easier than you may think – just follow these two golden rules. Firstly, make sure your bowl and whisk are spotlessly clean and dry and finally, don’t add all the sugar to the eggs at once. Whisk in a little at a time to build the perfect texture.

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Nutritional Info
Each 106g serving contains

  • Energy

    643KJ

    154KCAL

    8%

  • Fat

    1.9g

    low

    3%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    26.5g

    high

    29%

  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • 1 vanilla pod
  • 440g golden caster sugar
  • 4 eggs, whites only
  • 750ml prosecco
  • 1 star anise
  • 1 stick cinnamon
  • 3 cardamom pods, cracked
  • 8 plums, halved and stoned
  • 250ml reduced-fat crème fraîche
Method

  • Preheat the oven to 140C/ 120C Fan/Gas 1. Slit the vanilla pod open and scrape the seeds out into 240g of the sugar. Mix and set aside.

  • In a clean, dry bowl, beat the egg whites into stiff peaks with an electric whisk. Continue whisking and add the vanilla sugar 2tbsp at a time, waiting a few seconds between each addition. Continue until all the vanilla sugar is incorporated and you have a thick, glossy mixture that stays put if you turn the bowl upside down.

  • Pile the meringue mixture onto a baking sheet lined with baking paper, smooth down into a circle, and bake in the oven for 1 hr 30 mins.

  • Meanwhile, put the prosecco, the remaining 200g sugar and the spices into a pan. Stir on a medium heat until the sugar dissolves.

  • Reduce the heat until there are hardly any bubbles and add the plums. Poach for 5 mins, then turn off the heat and leave for 5 mins before removing the plums with a slotted spoon.

  • Boil the syrup to reduce it by two-thirds, then turn off the heat and let it cool.

  • Cool the meringue on a wire rack. Whip the crème fraîche, pile it onto the meringue and top with the plums and syrup.