The tanginess of the yoghurt is great with the tartness of the plums and sugary sweet meringue.
|4||eggs — white|
|1/4 tsp||Robertson's cream of tartar|
|1 cup||castor sugar|
|2 Tbs||vinegar — white|
|6||plums — halved and pitted|
|2 cup||yoghurt — full cream plain|
|2 Tbs||icing sugar|
|1 tsp||vanilla — extract|
|1 handful||pistachio nuts — chopped|
Preheat oven to 220 °C.
Place baking paper on a baking trays and by using the bottom of a 22cm round cake tin or a 34cm x 11cm rectangular flan dish, draw the outline of the base on the paper.
Beat the egg whites with the cream of tartar and salt until stiff peaks form.
While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy.
Sift the corn starch over the mixture, add the vinegar and mix well until combined.
Scoop the mixture onto the drawn lines and shape the meringue within the drawn lines, making the edges higher than the middle of the meringue.
Place in the oven and immediately reduce the heat to 150 °C and bake for 30 minutes. Reduce the heat to 120 °C and bake for another 45 minutes.
Switch the oven off and let the meringues cool inside the oven.
Once cool, turn the meringue over and carefully remove the baking paper and place in a serving dish.
Preheat oven to 200 °C
Take 8 prettiest halves and place in a deep roasting dish.
Drizzle with the 4 tbs honey.
Pour the water onto the bottom of the pan
Roast the plums for 20 – 30 minutes until cooked
Place the other 4 halved and chop into chunks
Place in a small pot with the 1 tbs honey, water and salt.
Simmer for about 15 minutes (keep an eye on it and stir regularly) until the plums have cooked down and disintegrated.
Cool and pass through a sieve to get a smooth sauce.
Check the sweetness of the sauce but remember the meringue is very sweet
Mix the yoghurt with the vanilla, sugar and syrup
Spoon the yoghurt mixture on top of the meringue
Place the roasted plums on top
Drizzle with the sauce
Sprinkle with a few pistachios (optional)
Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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