Meringue roulade with roasted plums

Method

1. Preheat the oven to 200C/gas 6. Line a 23 x 33cm baking tin with parchment paper and lightly grease with oil.

2. In a bowl, whisk the egg whites until stiff. Gradually whisk in the caster sugar, a little at a time, and continue whisking until thick and glossy. Fold in the vanilla extract, vinegar and cornflour.

3. Spread the meringue evenly into the prepared baking tin and bake for 10 minutes, then lower the temperature to 170C/gas 3 and cook for a further 10 minutes.

4. Dust another sheet of parchment paper with icing sugar. Remove the meringue from the oven and leave to cool for 2–3 minutes on the tray, before turning out onto the second piece of parchment paper.

5. Cool for a further 5 minutes, then gently peel off the first sheet of parchment paper from the top of the meringue. Roll up the meringue from the long side until ready for use.

6. For the filling: heat a large frying pan, toss the plums in the sugar and cook for 3 minutes or until soft, adding a splash of water to the pan. Remove from the pan and cool.

7. Put the ginger, mascarpone, yogurt, icing sugar and rose water in a bowl and whisk together until thick.

8. Unroll the meringue, spread the mascarpone mix over the surface, top with the cooled plums and roll up again, using the paper to help you.

9. Refrigerate until required, then serve in slices, dusted with extra icing sugar and sprinkled with extra shredded stem ginger.