measure the performance of our site, and provide you with Organic
UK messages tailored to your interests. Please click 'continue'
to accept cookies. If you continue to use our website, we’ll
more, including how to opt out, in our
This autumnal pavlova is topped with juicy plums and a drizzle of orange caramel sauce.
Preheat the oven to 150°C / 130°C fan / gas mark 2. Place some baking parchment on a baking tray. Using a dinner plate as a guide, mark a circle on the parchment.
Beat egg whites and cream of tartar together until you have soft peaks. Keep on beating, adding 1 tbsp of caster sugar at a time, along with the cornflour and vanilla extract. Beat until glossy and stiff.
Pour the mixture onto the parchment, and spread slightly smaller than your circle. Pile up higher on the outside of the circle, using a spoon to create peaks. Bake for 1hr, then switch the oven off and leave meringue inside to dry for another 2hrs.
To make the orange caramel sauce place the orange juice, honey, mixed spice and vanilla extract in a pan. Bring to the boil, then leave to reduce on high heat until you have a slightly thick liquid. Toss the plums into the pan. Cook for 1 min, then remove from heat and set aside to cool completely.
When ready to serve, whip the cream. Serve the pavlova topped with the plums, cream, a drizzle of sauce and almonds, if using.