Pavlova Roulade, Served With Toffee Plums
- 5 egg whites
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2 teaspoons cornflour
- 300 ml thickened cream
- 2 tablespoons icing sugar, plus extra to dust
- Toffee Plums
- 400 g caster sugar
- 100 ml brandy
- 1 vanilla bean
- 1 cinnamon stick
- 3 cloves
- 1 kg plum (about 18)
- 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.
egg whites, vanilla, white vinegar, cornflour, cream, icing sugar, toffee, caster sugar, brandy, vanilla bean, cinnamon, cloves
Taken from www.food.com/recipe/pavlova-roulade-served-with-toffee-plums-86567 (may not work)