Spiced pavlova with plums and cherries

Step 1

To make the meringue, preheat the oven to 150C/130C Fan/Gas Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray.

Step 2

Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl.

Step 3

Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in.

Step 4

Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side.

Step 5

Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely.

Step 6

To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed.

Step 7

To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape.

Step 8

Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid.

Step 9

To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid.