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Plum and cherry meringue tray bake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate store-bought madeira cake with plums, cherry syrup, and golden meringue for a cozy winter fruit dessert.
Ingredients:
  • 225g store-bought madeira cake, cut into 1cm-thick slices
  • 700g tub whole plums in juice
  • 415g can stoneless black cherries in syrup
  • 100g (1/2 cup) caster sugar, plus 2 tsp, extra
  • 40.00 ml chopped pistachios
  • 5.00 gm cornflour
  • 1/4 tsp vanilla bean paste
  • 300ml double cream
Instructions:
  • Preheat the oven to 180C/160C fan forced. Arrange the cake slices in a 23 x 33cm roasting pan or baking dish. Drain the plums and cherries, saving the cherry liquid. Spread the plums and cherries over the cake slices and drizzle with 2 tablespoons of the reserved cherry liquid.
  • Whip egg whites with electric beaters to form just-firm peaks. Slowly add sugar, 1 tablespoon at a time, beating well to dissolve the sugar and create a thick, glossy mixture. Spoon meringue over the fruit, sprinkle with pistachios, and bake for 5-8 minutes until meringue starts to turn golden and fruit is warmed through.
  • In a small saucepan, whisk together cornflour and 1 tablespoon of water until smooth. Add vanilla, 2 teaspoons of sugar, and the remaining 3/4 cup of cherry syrup. Cook over medium heat, stirring continuously, until the mixture boils and thickens (about 2 minutes). Remove from heat and let it cool slightly.
  • Top the warm bake with a dollop of cream and drizzle cherry sauce over it before serving.

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