Make a decadent version of an eton mess using summer plums and cinnamon.

Recipe: Geoff Scott  Photo: Emma Bass

INGREDIENTS

4 egg whites
140g caster sugar
80g brown sugar
½ tsp cinnamon
2 Tbsp chopped hazelnuts
2 cups Greek yoghurt
2 cups whipped cream
Stewed Plums (recipe below)

METHOD

Preheat oven to 120°C. To make meringues, place egg whites and both sugars in a metal bowl over a pot of simmering water; stir until sugars dissolve.

Pour into the bowl of a cake mixer and whisk on high speed for 10 minutes. Fold in cinnamon and nuts. Place large scoops onto baking paper and bake for 2 hours. Allow to cool completely.

To assemble, combine Greek yoghurt and whipped cream. Spoon over stewed plums, then crumble meringues on top.

Stewed Plums

Method

Boil 2 cups red wine and 1 cinnamon stick in a pot until reduced to ½ cup in volume. Add ½ cup brown sugar and flesh of 8 pitted plums. Gently stew until plums are cooked.

Serves 6-8