Stone Fruit Pavlova

Justine Drake

A delicious combination of plums peaches and/or nectarines
• 130
• Serves 7
• Medium


• 6 Egg Whites
• 500g Caster Sugar
• 10ml Apple Cider Vinegar or lemon juice
• 10ml Corn Flour
• pinch Salt
• 375ml Cream
• 2 Plums
• 2 Nectarines
• 2 Peaches
• 45ml Ginger Syrup
• 15ml Orange Zest


1. Preheat oven to 110°C
2. Line a large baking tray with baking paper
3. Beat egg whites until stiff
4. Add sugar, a heaped tablespoon at a time, beating continuously until fluffy and quite stiff
5. Beat in vinegar
6. Fold in cornflour and salt until well incorporated
7. Spoon meringue onto prepared tray and shape into a thick disc using the back of a spoon. Make a slight indentation in the middle to hold filling
8. Bake for 1½ – 2 hours until crisp but still squidgy in the middle
9.Remove and allow to cool completely
10. Meanwhile slice, halve and quarter fruit to create different shapes
11. Place in a bowl with 2 Tbsp ginger syrup, and orange peel. Macerate for at least 30 minutes
12. To assemble: Whip cream until soft-peak stage. Stir in 1 Tbsp ginger syrup.
13. Spoon onto cooled pavlova and top with macerated fruit