100g Canned Black Doris Plums
500g Plum Yoghurt (I used The Collective, Black Plum)
1 recipe Meringues (recipe follows) or 12 pre-made meringues
(recipe from Edmonds Cookery Book)
4 Egg Whites
Pre-heat oven to 140C (275F). Beat egg whites until very stiff, add half of the sugar and beat. Add remainder of sugar and beat again. Place spoonfuls on cold greased or lined trays and bake slowly for 1 to 1 1/2 hours. Remove from oven and let cool.
Whip cream, break meringues into large pieces, pit plums and cut in half. In one bowl mix cream, meringues, plums and yoghurt together. Pour some plum juice over the top to decorate.
Only assemble ambrosia 10-15 minutes before severing else the meringues will become soggy and ruin the texture.