- 1 jar Bonne Maman Plum Preserves
- 5 egg whites
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 c granulated sugar
- 1 1/2 c powdered sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 pint lightly sweetened whipped cream
- Fresh plum slices
Preheat the oven to 250°F. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the salt and vanilla. When the whites start to get foamy, very gradually add the granulated sugar – about 1 tbsp at a time. Continue to mix until the meringue is shiny and thick like shaving cream. This may take about 8 minutes.
In a separate bowl, whisk together the powdered sugar, cinnamon, nutmeg, and cardamom. Fold the powdered sugar mixture into the meringue.
On parchment lined sheet trays, pipe or spread the meringue into three disks about 6-8” wide and about 1” tall ( you can fit one on one sheet tray and 2 on another). Bake for about 35 minutes or until the pavlova disks will barely lift away cleanly from the parchment paper when you lift them with a spatula.
Cool completely and layer with plum jam, whipped cream, slices of fresh plums, and nuts.