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Australian Smashed Pavlova

What you’ll need (Serves 6-8):

  • 6 egg whites
  • 1 ½ cups caster sugar
  • 1 ½ teaspoons white vinegar
  • 1 ½ cups thickened cream
  • 2 tablespoons Queen Garnet Plum Nectar + another 2 tablespoons
  • Queen Garnet Plums for decorating
Australian Smashed Pavlova, ready to serve

How to make it:

  • Preheat oven to 120°C. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
  • Slowly add the sugar, 1 tablespoon at a time, waiting 30 seconds between each spoonful. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 5 minutes or until the mixture is stiff and glossy.
  • Add the vinegar and whisk for 4 minutes or until glossy and combined.
  • Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and shape to form a large mound. Drizzle meringue with Queen Garnet Plum Nectar and swirl gently with the back of a spoon.
  • Bake for 1 hour 15 minutes or until dry and crisp to the touch.
  • Turn the oven off and allow the pavlova to cool completely in the oven, or overnight.
  • Whip cream until thick.
  • Place the pavlova on a cake stand or plate and top with the cream, more swirled Queen Garnet Plum Nectar and sliced fresh plums.
By Queen Garnet
Mar 05, 2021
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