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Ingredients
Topping
Method
1.Preheat oven to 200°C. Line an oven tray with baking paper.
2.In a mixer, whisk the egg whites until soft-peak stage. Add the sugars, a few tablespoons at a time, while still whisking. Beat until glossy, stiff peaks form – about 5-7 minutes. Fold in the cornflour, vinegar and walnut pieces. Spoon onto a baking sheet – I like a rectangle as it’s easy to serve, but feel free to go for another shape.
3.Place in the oven and reduce temperature to 150°C. Bake for 45 minutes until crispy and hollow when tapped. Turn the oven off and leave until cold.
4.Quarter the fresh plums (or halve the canned black doris). Transfer to an ovenproof dish with ¼ cup water. Sprinkle over the brown sugar and cinnamon, then bake at 180°C for 20-25 minutes or until the plums soften and a syrup forms. Cool.
5.To serve, cover the meringue with whipped cream, dollops of custard, baked plums and syrup. Decorate with stars and cinnamon.
Note
- Serves 8-10. – You can use fresh peaches or nectarines in place of plums. Garnish with edible flowers or foliage, if you like!