Best 2 Pavlova Roulade Served With Toffee Plums Recipes

Indulge in the symphony of flavors with the Pavlova Roulade, a culinary masterpiece that combines the delicate meringue of a pavlova with the delightful surprise of a creamy, fruity filling, all wrapped in an elegant roulade form. This dessert is a journey through taste and texture, starting with the crisp meringue that yields to a velvety smooth filling bursting with fresh fruit flavors. Accompanying this roulade is a delectable selection of Toffee Plums, each one a perfect balance of sweet and tangy, adding a delightful dimension to the overall experience. These recipes will guide you through the process of creating this stunning dessert and its complementary Toffee Plums, ensuring a delightful and memorable dessert experience.

Here are our top 2 tried and tested recipes!

PAVLOVA ROULADE, SERVED WITH TOFFEE PLUMS

Pavlova Roulade, served with Toffee Plums image

This recipe was published in the March 2004 issue of "Delicious" magazine. I buy this publication often, and this recipe has inspired me to make a spectacular dessert. I hope you enjoy it!

Provided by Janine Smith

Categories Dessert

Time 50m

Yield 1 Roulade, 6 serving(s)

Number Of Ingredients 12

Ingredients

5 egg whites
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 teaspoons cornflour
300 ml thickened cream
2 tablespoons icing sugar, plus extra to dust
400 g caster sugar
100 ml brandy
1 vanilla bean
1 cinnamon stick
3 cloves
1 kg plum (about 18)

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

Mango & passion fruit pavlova roulade image

A slightly wicked dessert packed full of fruit and cream - best served half-frozen

Provided by Angela Nilsen

Categories Dessert, Dinner

Time 2h10m

Number Of Ingredients 11

Ingredients

2 tsp cornflour
2 tsp instant coffee
2 tsp white wine vinegar or cider vinegar
5 egg whites
200g golden caster sugar
small handful of pistachios , sliced lengthways
1 small mango
250g carton mascarpone
148ml carton double cream
1 passion fruit
icing sugar , for sifting

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.

Nutrition Facts : Calories 378 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium

Tips:

Use fresh, ripe plums for the best flavor.
If you don't have a candy thermometer, you can check the toffee by dropping a small amount into a glass of cold water. If it forms a hard ball, the toffee is ready.
Be careful when working with hot toffee. It can cause severe burns.
Let the roulade cool completely before slicing and serving. This will help to prevent it from falling apart.
Garnish the roulade with fresh fruit, whipped cream, or ice cream for a special touch.

Conclusion:

The Pavlova roulade served with toffee plums is a delicious and elegant dessert that is perfect for any occasion. With its light and airy meringue, creamy filling, and sweet and tangy plums, this dessert is sure to impress your guests. So next time you're looking for a special dessert to make, give this Pavlova roulade a try. You won't be disappointed!