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1
To make the toffee plums, place all ingredients, except plums, in a saucepan with 1 litre water.
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2
Stir over low heat until the sugar is dissolved.
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3
Add plums, and cook for 10-15 minutes, or, until they are just tender (this will depend on their ripeness).
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4
Set aside to cool, in the poaching liquid.
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5
Plums will keep up to 4 days in the fridge.
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6
Pre heat the oven to 160 degrees C.
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7
Grease and line a 2cm-deepX37cm baking tray.
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8
Beat egg whites in the bowl of an electric mixer, until stiff peaks form.
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9
Add sugar in a slow, steady stream, and continue to beat for about 5 minutes, or until thick and glossy.
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10
Gently fold in Vanilla, Vinegar and Cornflour.
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11
Spread meringue into pan and flatten gently with a spatula.
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12
Bake for 20 minutes then allow to cool in the pan.
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13
Whip the cream with the icing sugar until thick.
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14
Turn meringue onto a piece of baking paper, dusted with icing sugar, and spread with the sweetened cream.
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15
Drain plums, reserving liquid, and remove the stones.
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16
Chop 6 plums, then spread on top of the cream.
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17
Starting from the short end, gently roll the Roulade away from you, using the paper to keep it in shape.
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18
Wrap the whole Roulade in plastic wrap and refrigerate for at least 3 hours.
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19
Just before serving, place the plum poaching liquid in a pan over medium heat, and reduce until almost toffee-like in consistency.
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20
Cool slightly.
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21
Place thick slice of Roulade on each plate, with 2 or 3 plums, then drizzle with sauce.
