Recipes
Recipes

Prosecco-poached plum pavlova

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

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

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(11 votes)
Cooking Time

Cook: 1 Hour 45 Mins

Cooking Time

Serves: 20

Cooking Time

Price: 52p per serving

Nutritional Information

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

1
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.
2
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.
3
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.
4
Meanwhile, put the prosecco, the remaining 200g sugar and the spices into a pan. Stir on a medium heat until the sugar dissolves.
5
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.
6
Boil the syrup to reduce it by two-thirds, then turn off the heat and let it cool.
7
Cool the meringue on a wire rack. Whip the crème fraîche, pile it onto the meringue and top with the plums and syrup.