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How to make Pavlova roulade with toffee plums

Yield = 4
Prep time: 4:00
Cook time: 0:30
Total time: 4:30

Ingredients

  • 5 eggwhites
  • 250g caster sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar
  • 2 teaspoons cornflour
  • 300ml thickened cream
  • 2 tablespoons icing sugar, plus extra to dust

Toffee plums

  • 400g caster sugar
  • 5 tablespoons (100ml) brandy
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1kg (about 18) plums

Method

  • Step 1 To make toffee plums, place all ingredients, except plums, in a saucepan with 1 litre water. Stir over low heat until the sugar dissolves. Add plums and cook for 10-15 minutes or until they just start to soften (this will depend on ripeness). Set aside to cool in the poaching liquid. Plums will keep for up to 4 days in the fridge.
  • Step 2 Preheat the oven to 160°C. Grease and line a 2cm-deep, 27 x 37cm baking tray.
  • Step 3 Beat eggwhites 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 with a spatula. Bake for 20 minutes, then allow to cool in the pan.
  • Step 4 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.
  • Step 5 Just before serving, place the plum poaching liquid in a pan over medium heat and reduce until almost toffee-like in consistency. Cool slightly.
  • Step 6 Place a thick slice of roulade on each plate, with 2 or 3 plums, then drizzle with sauce.