Swiss Plum Meringue with Toasted Almond Base
Warm spiced plums layered over a toasted almond base and finished with soft, marshmallowy Swiss meringue. A simple Swiss-style fruit dessert - no pastry required.
Ingredients
Method
Toast the Almond Base
- Preheat oven to 180°C (350°F).
- In a dry skillet over medium heat, toast the sliced almonds until lightly golden and fragrant, stirring often.
- Transfer almonds to an 8-inch (20 cm) ovenproof dish and spread into an even layer.
Make the Plum Filling
- In a saucepan, combine plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir to coat.
- Cook over medium heat 5–7 minutes, stirring occasionally, until plums soften slightly and juices thicken.
- Spoon the plum mixture evenly over the toasted almonds.
Make the Swiss Meringue
- Set a heatproof bowl over a pot of gently simmering water (double boiler). Add egg whites and sugar.
- Stir constantly until the sugar dissolves and the mixture is hot (about 70°C / 160°F).
- No thermometer? Rub a little between your fingers—if it feels smooth (no sugar grains) and the mixture is hot, you’re good.
- Remove from heat and whip until stiff, glossy peaks form. Beat in vanilla.
Assemble & Bake
- Spoon meringue over the warm plum filling, spreading to the edges and making peaks with the back of a spoon.
- Bake 15–20 minutes, until the meringue is lightly golden.
- Cool slightly and serve warm or at room temperature.
Notes
- Broiler option: For deeper browning, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
- Best plums: Zwetschgen (Italian prune plums) hold their shape beautifully for this plum meringue.
- Serving idea: Lovely with vanilla ice cream or lightly whipped cream.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.