Adaptrix
Other
fruit
Use
a
similar
weight
of
raspberries
or
strawberries
in
place
of
the
plums.
The
Sumac
blackberries
(page 279)
are
also
incredible
here!
Toffeed
bananas
are
a
year
round
fruity
friend
…
and
add
fresh
passionfruit
to
bring
the
zing.
Roasted
quinces
or
toffee
figs
are
my
autumnal
go-to,
and
coconut
is
such
a
bosom
buddy
to
them
both.
With
quince,
this
roulade
is
beyond
next
level.
Scrape
the
mix
out
onto
the
prepared
baking
tray.
Using
an
offset
spatula,
smooth
it
evenly
over
the
tray,
leaving
a
1.5
cm
(½
in)
border
around
the
edges
to
allow
for
some
expansion
during
baking.
Bake
for
1
hour
until
the
top
feels
like
a
crunchy
pillow
that
cracks
when
gently
pressed.
Remove
and
allow
to
cool
at
room
temperature
on
the
tray,
until
ready
to
roll.*
Moving
it
off
the
tray
while
it’s
hot
makes
the
sheet
prone
to
breaking.
While
the
meringue
cools,
whip
the
cream
to
billowy
soft
and
cut
most
of
the
grilled
plum
pieces
into
smaller
pieces
(four
pieces
per
plum
half).
Reserve
a
few
slices
or
whole
pie
ces
for
the
top.
To
roll,
lay
two
overlapping
pieces
of
plastic
wrap
on
the
work
surface
to
make
a
sheet
slightly
larger
than
the
meringue
sheet.
Carefully
flip
the
meringue
sheet
off
the
tray,
with
the
shortest
side
closest
to
you,
and
peel
off
the
baking
paper.
The
meringue
should
now
be
crunchy
top
side
down
and
the
underside,
now
exposed,
should
feel
soft
and
a
little
sticky.
Keeping
the
short
side
closest
to
you,
evenly
spread
400
g
(14
oz)
of
the
cream
over
the
meringue,
but
only
smooth
a
light
smear
over
the
2
cm
(¾
in)
strip
at
the
top
of
the
sheet.
This
will
become
the
seal,
so
it’s
best
not
to
overload
it
with
cream
that
will
ooze
out
upon
rolling.
Scatter
the
grilled
plums
evenly
over
the
cream
(except
for
the
strip
along
the
top).
Tear
the
pieces
up
a
little
if
they
are
too
big,
as
big
pieces
make
a
lumpy
roll.
Take
a
firm
hold
of
the
plastic
wrap
closest
to
you
and
use
a
repetitive
‘lift
and
roll’
motion
to
gradually
roll
the
meringue,
until
you
do
a
final
full
roll
to
reach
the
end,
with
the
seam
underneath.
Form
a
spine
of
reserved
cream
then
plum
pieces.
Drizzle
the
reserved
syrup
on
top.
*
Overbaked
meringue
will
be
uber-crisp
and
unbending,
threatening
to
snap.
To
repair,
place
the
cream
and
fruit
on
the
she
et
and
chill
for
an
hour,
then
roll.
If
your
meringue
is
underbaked,
bake
the
meringue
sheet
for
another
20
minutes
at
140°C
(285°F),
even
if
you
do
this
the
day
after.
If
the
sheet
has
cracked
irreparably,
stack
large
shards
with
the
cream
and
fruit
in
an
avant-garde
(but
totally
meant
it)
way.