Pavlova Roulade, served with Toffee Plums

Recipe by Janine Smith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
YIELD: 1 Roulade
UNITS: US

INGREDIENTS

Nutrition
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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.
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