For the pavlova
5 free-range egg whites
1 tsp ground cinnamon
250g/9oz caster sugar
1 tsp white wine vinegar
For the cherries
100g/3½oz dried cherries
100ml/3½fl oz kirsch
For the spiced plums
200ml/7fl oz red wine
1 orange, juice only
75g/2¾oz light brown sugar
1 cinnamon stick
few cardamom pods, lightly crushed
few allspice berries, lightly crushed
1 piece pared orange zest
8 ripe plums, stoned and quartered
To assemble
300ml/10fl oz double or whipping cream, whipped
1 tbsp icing sugar
½ tsp cinnamon (optional)
Method
To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. 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.
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.
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.
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…
