This traditional meringue-based dessert is infused with honey and vanilla bean flavors, and topped with seasonal plums poached in spiced chai tea.
Cuisine American, Australian
Prep Time 20minutes
Cook Time 1hour15minutes
Total Time 1hour35minutes
Chai Poached Plums
8Plumshalved and pitted
3Chai Tea Bags
4Egg Whitesroom temperature
¼CupHoneyplus more for drizzling
1tspVanilla Bean Paste
½tspCream of Tartar
2ozHeavy Creamor 1 cup whipped cream
Fill a large pot with the water and bring to a boil. Add in the tea bags and spices, stir, and continue to boil for 3 minutes, until dark and fragrant.
Add in the plum halves and lower the heat to a simmer. Cook for 5-10 minutes, until the plums are tender and floating on top of the water. Use a slotted spoon to remove them into a strainer. (Note: You can use the extra liquid as tea!)
Preheat the oven to 300°F, and line a baking sheet with parchment paper. Do not grease or add any oil to the baking sheet.
In a cold bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, beginning on low and increasing to high, until they are beginning to get stiff, and hold their shape for a few seconds.
Add in sugar slowly, while the mixer is running, and continue beating until the mixture is very stiff and glossy. When you remove the whisk from the meringue, it should hold its shape.
Add in the vanilla, honey, cornstarch, cream of tartar and mix on low until thoroughly combined.
Transfer the meringue to the prepared baking sheet, and use a spatula to shape it into a round mountain-like shape, with a large depression in the middle, like a volcano that has erupted. Use the spatula to create waves in the sides if desired.
Bake for 1 hour, and then turn off the oven without opening it. Allow the pavlova to come to room temperature slowly as the oven cools. You can leave it in the oven overnight. Once fully cooled, you can cover and store the untopped pavlova for 2-3 days at room temperature.
If you are making your own, whip the heavy cream using a hand mixer with a whisk attachment until stiff peaks form. Spread the whipped cream in the crater of the pavlova, and top with the poached plums.
Slice like a pie, with a sharp knife, and serve immediately.
Make ahead tips:
Once fully cooled, you can cover and store the untopped pavlova for 2-3 days at room temperature.
You can store the poached plums in the fridge in a covered container for 2-3 days.
Store whipped cream in a sealed jar for up to two weeks.
After the pavlova has been topped, it should be eaten that same day.
Honey Pavlova with Chai Poached Plums Recipe from Slumber & Scones https://www.slumberandscones.com/honey-pavlova-with-chai-poached-plums/