Spiced roast plum, brown sugar & walnut pavlova

Preheat the oven to 150ºC, gas mark 2. Line a baking sheet with baking parchment and draw an 18cm circle on it. Mix together the caster sugar and 75g muscovado sugar, pressing out any lumps. Whisk the egg whites with an electric hand or stand mixer in a clean bowl until stiff, then whisk in half the sugar mix until stiff and glossy. Tip in the remaining sugar mix and continue whisking until stiff. Fold in the vanilla and cooled walnuts.

Spoon the meringue onto the baking sheet and spread out into the circle. Bake for 1 hour until golden and crisp but still a little soft in the centre. Turn off the oven and leave the pavlova to go cold. It will sink and crack a bit.

Remove the meringue from the oven. Preheat the oven to 180ºC, gas mark 4. Place the plums into a shallow dish or roasting tin in a single layer. Mix together the orange zest, cinnamon and remaining muscovado sugar, scatter over the plums, then drizzle with the orange juice. Bake for 25-30 minutes or until the plums are soft and caramelised at the edges. Leave to cool.

Make orange shreds for the decoration. Using a swivel peeler, pare long pieces of orange rind from half the second orange. Cut into fine needle shreds and blanch in a small pan of boiling water for 1 minute, or until softened and tender. Drain and pat dry on kitchen paper.

To assemble, lightly whip the double cream, then stir in the yogurt. Pile it onto the meringue. Arrange the plums on top and pour over any cooking juices. Scatter the orange shreds over the plums, then cover loosely and chill until ready to serve.