SW recipe: Mulled wine plum pavlova

4½ Syns per serving
1 hour 30 minutes~ Serves 6


3 large egg whites
110g caster sugar
1 level tsp cream of tartar
1 tsp raspberry vinegar
For the topping:
1 cinnamon stick
2 star anise
100ml red wine
1 tbsp sweetener
200g plums, pitted and thickly sliced
200g fat free natural Greek yogurt, whisked
1 level tsp icing sugar, to dust

Here’s how:

1. Preheat your oven to 160°C/fan 140°C/gas 3. Line a baking tray with baking paper and draw on a 20cm-diameter circle.
2. To make the meringue, put the egg whites in a large, clean glass bowl. Beat with an electric hand whisk on a medium speed until they form stiff peaks. Turn the speed to high and add the sugar,a spoonful at a time, beating for 3-4 seconds in between until the mixture becomes thick and glossy. Quickly beat in the cream of tartar and vinegar.
3. Using a metal spoon, spread the mixture over the circle on the baking paper, building up the edges to form a bowl shape.Turn the oven down to 110°C/fan 90°C/gas ¼. Bake for 1 hour, or until the meringue sounds crisp when tapped underneath and is a pale coffee colour. Turn off the oven and leave inside until cold (this takes about 1 hour).
4. Meanwhile, put the cinnamon stick, star anise, wine, sweetener and 75ml water into a pan and bring to the boil. Reduce the heat to medium and simmer gently for 3-4 minutes. Remove from the heat, stir in the plums, and leave to cool completely. Remove the cinnamon stick and star anise (keep for decoration if you wish).
5. To serve, spoon the yogurt into the centre of the meringue and lightly dust with the icing sugar.Top with the plums, slice into 6 wedges and serve.
L’image contient peut-être : nourriture

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