Ingredients
- 12-16 large plums
- 2tbsp honey
- 1tbsp ground cinnamon
- 4 egg whites
- 225g castor sugar
- 284ml whipping cream
- 2tbsp icing sugar
- 1tsp vanilla extract
Instructions
- Heat the oven to 170°C, 150°C fan. Halve the plums and remove the stones. Put into a shallow roasting tin lined with baking paper (to save washing up), drizzle over the honey and sprinkle over the cinnamon. Put on a low shelf in the oven-the meringue will go on the top so make sure there's enough space
- Beat the egg white with an electric whisk until stiff. Very slowly, add the castor sugar-just 1tbsp at a time. Otherwise you'll knock out all the air and end up with a flat meringue
- Line a baking sheet with baking paper and a bit of meringue to stick it done. Pile on the meringue in a 20cm (8in) circle and make a dip in the centre
- Put into the oven and turn down the temperature to 140°C, 120°C fan. Bake for 1 hour with the plums
- After 1 hour, take out the plums but leave the meringue in the switched-ff oven for 1 hour or more. Just before serving, whip the cream to soft peaks with the icing sugar and vanilla. Spoon into the centre of the meringue then top with the plums and cooking juices.
