Doris Plum & Mascarpone Meringue Stack
Pavlova is a Kiwi Christmas staple, but there are many ways to mix up this classic! Our meringue stack is super simple to put together but is sure to leave a lasting impression.
Tips & Tricks
Tip: For a more elaborate stack, divide two punnets of raspberries on each layer before garnishing with fresh mint leaves. Tip: Serve your stack with a decadent plum sauce to pour over. Combine the liquid from the tin of plums with two tablespoons of caster sugar in a saucepan. Bring to a gentle simmer and reduce the liquid by half before mixing in a cornflour slurry (two teaspoons of cornflour with one tablespoon of water). Whisk to thicken, then set aside to cool before placing in the fridge.Ingredients
- 1 tin Pams Whole Black Doris Plums, sliced in half, pits removed
- 125g Pams Finest Dark Chocolate Block, roughly chopped
- 400mls Pams Cream
- ½ cup mascarpone
- 2 Packets Pams Meringue Discs
Method
Whisk together the cream and mascarpone until thickened. Make your meringue stack just before serving. Put a small dollop of cream on your serving platter and top with a meringue disc (this helps hold it in place). Use a spatula to smear a quarter of the cream on the disc before topping with a quarter of the plums and sprinkle of chocolate. Repeat this step three more times, layering cream and plums on each meringue disc as you go. After completing the top layer, sprinkle with the remaining chocolate.
Ingredients
- 1 tin Pams Whole Black Doris Plums, sliced in half, pits removed
- 125g Pams Finest Dark Chocolate Block, roughly chopped
- 400mls Pams Cream
- ½ cup mascarpone
- 2 Packets Pams Meringue Discs
