Pavlova Roulade Served With Toffee Plums

This recipe was published in the march 2004 issue of

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.

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.

egg whites, vanilla extract, white vinegar, cornflour, cream, icing sugar, caster sugar, brandy, vanilla bean, cinnamon stick, cloves, plum