Pavlova Roulade, served with Toffee Plums

DIRECTIONS

• To make the toffee plums, place all ingredients, except plums, in a saucepan with 1 litre water.
• Stir over low heat until the sugar is dissolved.
• Add plums, and cook for 10-15 minutes, or, until they are just tender (this will depend on their ripeness).
• Set aside to cool, in the poaching liquid.
• Plums will keep up to 4 days in the fridge.
• Pre heat the oven to 160 degrees C.
• Grease and line a 2cm-deepX37cm baking tray.
• Beat egg whites in the bowl of an electric mixer, until stiff peaks form.
• Add sugar in a slow, steady stream, and continue to beat for about 5 minutes, or until thick and glossy.
• Gently fold in Vanilla, Vinegar and Cornflour.
• Spread meringue into pan and flatten gently with a spatula.
• Bake for 20 minutes then allow to cool in the pan.
• Whip the cream with the icing sugar until thick.
• Turn meringue onto a piece of baking paper, dusted with icing sugar, and spread with the sweetened cream.
• Drain plums, reserving liquid, and remove the stones.
• Chop 6 plums, then spread on top of the cream.
• Starting from the short end, gently roll the Roulade away from you, using the paper to keep it in shape.
• Wrap the whole Roulade in plastic wrap and refrigerate for at least 3 hours.
• Just before serving, place the plum poaching liquid in a pan over medium heat, and reduce until almost toffee-like in consistency.
• Cool slightly.
• Place thick slice of Roulade on each plate, with 2 or 3 plums, then drizzle with sauce.