Recipe Overview
An Australian classic with a vibrant twist — crisp meringue swirled with PurQ Plum Nectar and topped with cream and fresh plums. A showstopper for entertaining.
Ingredients
- 6 egg whites
- 1½ cups caster sugar
- 1½ tsp white vinegar
- 1½ cups thickened cream
- 4 tbsp PurQ Plum Nectar (2 tbsp for baking, 2 tbsp for topping — available from 2026)
- Fresh Queen Garnet plums, sliced, for decorating
Method
- Preheat oven to 120°C. Line a baking tray with non-stick baking paper.
- Place egg whites in the bowl of an electric mixer. Whisk on high until stiff peaks form.
- Gradually add sugar, 1 tbsp at a time, whisking for 30 seconds between each addition. Scrape down the sides, then whisk for 5 minutes until stiff and glossy.
- Add vinegar and whisk for another 4 minutes until glossy and combined.
- Pile spoonfuls of the meringue onto the tray to form a large mound. Drizzle with 2 tbsp PurQ Plum Nectar and swirl lightly with the back of a spoon.
- Bake for 1 hour 15 minutes or until dry and crisp to the touch.
- Turn off the oven and allow the pavlova to cool completely in the oven (or leave overnight).
- Whip cream until thick. Spread over cooled pavlova.
- Finish with the remaining 2 tbsp PurQ Plum Nectar swirled on top, and garnish with fresh Queen Garnet plums.
Why it works
The light, crisp meringue and whipped cream create the perfect base for the distinctive fruit flavour of PurQ Plum Nectar and Queen Garnet plums. A dessert that feels both traditional and refreshed.
Tip
For a mini version, divide the meringue into smaller rounds before baking and create individual pavlovas.