Serves 8
Preparation time 15 minutes, plus cooling, Cooking time 2 hours
Ingredients:
5 egg whites
250 g (8 oz) caster sugar
100 g (3½ oz) roasted chopped hazelnuts
8 plums, halved and stoned
½ teaspoon mixed spice
2 tablespoons dark muscovado sugar
juice of 1 orange
250 ml (8 fl oz) fat-free Greek yogurt
Method:
Line a baking sheet with nonstick baking paper.
Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy. Fold in the hazelnuts.
Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle. Make a shallow dip in the centre with the back of a spoon.
Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp. Turn off the oven and leave the meringue inside to cool completely.
Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice. Cook under a preheated hot grill until bubbling and golden. Leave to cool slightly.
Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.
For plum Eton mess, halve, stone and cut the plums into quarters, then place in a roasting tin and sprinkle with the mixed spice, dark muscovado sugar and orange juice. Roast in a preheated oven, 180°C (350°F), Gas Mark 4 for 15–20 minutes until tender. Leave to cool, then stir in 600 g (1¼ lb) fat-free Greek yogurt and 4 crushed ready-made meringue nests. Divide between 8 bowls and serve sprinkled with 1 tablespoon chopped hazelnuts. Calories per serving 109
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| spiced plum hazelnut meringue |
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