Pavlova Roulade Served With Toffee Plums Recipes

PAVLOVA ROULADE, SERVED WITH TOFFEE PLUMS

Steps:

• 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.

MANGO & PASSION FRUIT PAVLOVA ROULADE

Steps:

• Heat oven to 140C/fan 120C/gas 1. Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside. Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick. Whisk in the coffee mix.
• Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios. Bake for 35-40 mins until it feels crisp.
• Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.
• When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over. Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.
• To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.