Ingrédients pour Pavlova Roulade Served With Toffee Plums
- 6 large egg whites, at room temperature
- Vanilla Extract
- White Vinegar
- 1 tablespoon cornstarch
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons powdered sugar
- Caster Sugar
- Brandy
- Vanilla Bean
- Cinnamon Stick
- Cloves
- Plum
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pavlova Roulade Served With Toffee Plums? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pavlova Roulade Served With Toffee Plums
- **Make the Toffee Plums:** In a medium saucepan, combine ¾ cup (150g) granulated sugar, 1 liter (4 cups) water and a pinch of salt. Stir over medium-low heat until sugar dissolves completely.
- Add the pitted plums and simmer gently for 10-15 minutes, or until tender. Do not overcook.
- Remove plums from poaching liquid and set aside to cool completely in the liquid. Plums will keep up to 4 days refrigerated. Reserve poaching liquid.
- **Preheat oven to 160°C (320°F).** Grease and line a 2cm-deep x 37cm baking tray with parchment paper.
- **Make the Meringue:** In a clean, grease-free bowl of an electric mixer, beat egg whites with a pinch of salt until stiff peaks form.
- Gradually add 1 ½ cups (300g) granulated sugar, beating continuously until thick, glossy, and stiff peaks form (about 5 minutes).
- Gently fold in vanilla extract, white wine vinegar, and cornstarch.
- Spread meringue evenly onto the prepared baking tray. Flatten gently with a spatula.
- Bake for 20 minutes, then let cool completely in the pan.
- **Whip the Cream:** Whip heavy cream and powdered sugar together until thick and fluffy.
- **Assemble the Roulade:** Carefully invert the meringue onto a piece of parchment paper dusted with powdered sugar.
- Spread whipped cream evenly over the meringue.
- Drain the plums, reserving the poaching liquid. Stone and roughly chop 6 plums, spreading them over the cream.
- Starting from a short end, gently roll the roulade away from you, using the parchment paper to help shape it.
- Wrap the roulade tightly in plastic wrap and refrigerate for at least 3 hours.
- **Make the Toffee Sauce (optional):** Just before serving, place the reserved plum poaching liquid in a saucepan over medium heat. Simmer until it reduces and thickens to a toffee-like consistency. Allow to cool slightly.
- Slice the roulade and serve with 2-3 plums per slice. Drizzle generously with the toffee sauce.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
365g
Fat
49g
Carbs
32g
