For the plums, de-stone and quarter (I find running a knife across the middle, and then twisting each half is the easiest way to de-stone)

Place in an oven proof dish, with the olive oil and salt and bake on 150C for 20 minutes

Set aside until later for the pavlova.

For the pavlova take a large mixing bowl and run the slice of lemon around the sides, this makes sure all grease is removed as it will prevent the meringue from forming.

Add the egg whites and whisk with an electric mixer for a few minutes until thick, and when it starts to stiffen.

Gradually add the sugar bit by bit, whisking in between until the pavlova mixture is glossy and holds is shape.

Place onto a baking sheet lined with grease-proof paper, and sculpt with a spatlua into a neat round.

Place in the oven at 125C for 2 hours, then turn the oven off and leave in the oven for a further 2 hours.

In another mixing bowl add the cream, vanilla and icing sugar and whisk for a few minutes until thick enough to hold it's shape, but not too hard.

Once all components are complete you can assemble by spreading the cream onto the pavlova and then the fruit on top of that.