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One of our favorite desserts for the way it feels indulgent yet light, pavlova’s crackled edges and fluffy center may make them look intimidating, but they’re pleasantly easy to make.

Don’t worry about a perfect shaping, the swoops from a spoon will lend a beautiful structural texture. This version is dotted with vanilla seeds, throughout, but in a pinch, substitute each ½ bean with ½ a teaspoon of vanilla extract will bring the same warming and sweet vanilla essence to the dish.

How to Make It

Difficulty: Moderate

Overall Time: 1 hr 45 min + 3 hrs cooling time

Prep Time: 30 min

Cook Time: 1 hr 15 min

Serves: 6



  • 4 eggs whites
  • 1 1/3 cups granulated sugar
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • Seeds of ½ vanilla bean


  • 1 ½ cups 35% cream
  • 2 tsp granulated sugar
  • Seeds of ½ vanilla bean
  • ¼ tsp cinnamon
  • Freshly grated nutmeg, to taste
  • 2 to 3 large red plums, about 6 oz (180 g) each, pitted and sliced
  • ¼ cup chopped pecans or roasted hazelnuts
  1. For the pavlova, preheat oven to 275°F. Trace an 8-in circle with pencil, using a cake tin as a guide, on a sheet of parchment paper. Set on a baking sheet, pencil-side down.
  2. Whisk egg whites in the bowl of a stand mixer on medium-high speed until very frothy, about 3 minutes. With motor still running, slowly add sugar, one tbsp at a time, until fully combined, 30 seconds to 1 minute. Continue whisking until stiff and glossy, 4 more minutes. Scrape down sides of bowl, then whisk in cornstarch, lemon juice, and vanilla seeds on medium-high speed until fully combined, 1 more minute.
  3. Spoon mixture onto prepared baking sheet, spreading to fit circle and pushing outer edges upwards to make a slight well in the center. Bake in center of oven until dry to the touch, 1 hour 15 minutes. Turn off heat and let cool completely inside of oven, 3 hours.
  4. To assemble, whisk cream with sugar, vanilla seeds, cinnamon, and nutmeg in a large bowl until soft peaks form, 1 to 2 minutes. Gently peel parchment from bottom of pavlova, then set on a cake plate. Top with cream, plums and nuts. Serve immediately.

How to Store It

Unassembled pavlova base will keep at room temperature in an airtight container for up to two days.

Red Plum Pavlova with Spiced Cream
Red Plum Pavlova with Spiced Cream by Casa de Suna

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