adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pavlova roulade with toffee plums
Pavlova roulade with toffee plums
0 Likes
Prep Time:
240 minutes
Cook Time:
30 minutes
Total Time:
270 minutes
A stunning plum pavlova inspired by Australian chef Christine Manfield.
Ingredients:
  • 5 eggwhites
  • 250g caster sugar
  • 8.80 gm vanilla extract
  • 2 tsp white vinegar
  • 5.00 gm cornflour
  • 300ml thickened cream
  • 24.00 gm icing sugar, plus extra to dust
  • 400g caster sugar
  • 100ml brandy
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1kg (about 18) plums
Instructions:
  • Combine all ingredients, except plums, in a saucepan with 1 litre of water. Stir over low heat until sugar dissolves. Gently add plums and simmer for 10-15 minutes until slightly softened. Let cool in the liquid before refrigerating for up to 4 days.
  • Preheat your oven to 160°C while you generously grease and line a 27 x 37cm baking tray that is 2cm deep.
  • In the bowl of an electric mixer, whip egg whites until stiff peaks form. Gradually add sugar and beat for about 5 minutes until thick and glossy. Carefully fold in vanilla, vinegar, and cornflour. Spread meringue in a pan and smooth the top. Bake for 20 minutes, then cool in the pan.
  • Whip the cream with icing sugar until thick. Place the meringue onto baking paper dusted with icing sugar and spread the sweetened cream on top. Drain plums, saving the liquid, then pit and chop 6 plums. Spread them over the cream. Roll the roulade gently using the paper to shape it from the short end away from you. Wrap the roulade in plastic wrap and refrigerate for at least 3 hours.
  • Take the plum poaching liquid and simmer over medium heat until it thickens to a toffee-like consistency. Let it cool slightly before serving.
  • Place a generous slice of roulade on individual plates, top with 2-3 plums, and finish with a delightful drizzle of sauce.

Similar Recipes