Plum Jelly Meringue Trifle

How to Make

• Step 1: To make jelly, use a sharp knife to cut a small cross in the base of each plum and place in a large heatproof bowl and cover with boiling water and let stand for about 2 minutes, or until skin starts to come away and then immediately transfer plums to a large bowl of iced water.

• Step 2: Peel and discard skin and cut away flesh and discard stones.

• Step 3: Stir sugar and water in large saucepan over a low heat until sugar is dissolved and then bring to boil and gently boil for 5 minutes. Remove from heat and stand pan for 10 minutes and then add plums and juice and leave to cool to room temperature.

• Step 4: Sprinkle gelatine over extra water in a small heatproof jug and stand jug in a saucepan of simmering water and stir until gelatine is dissolved and cool to room temperature.

• Step 5: Gently remove plums with a slotted spoon and then strain syrup into a large jug and stir in gelatine mixture.

• Step 6: Arrange half the plums over base of a glass trifle dish (16-cup capacity) and pour over jelly mixture and then refrigerate for about 6 hours, or overnight until set.

• Step 7: To make meringues, line two oven trays with baking paper.

• Step 8: Beat egg whites in a small bowl of an electric mixer until soft peaks form and gradually beat in sugar, one tablespoon at a time, until combined and then continue beating for 3 minutes, or until thick and glossy.

• Step 9: Divide between each tray and spread into a circle about 1cm thick.

• Step 10: Cook in a very slow oven (120C) for about 1 hour 30 minutes, or until crisp and turn off oven and cool with door ajar.

• Step 11: Coarsely crush meringues.

• Step 12: To make mascarpone topping, beat thickened cream in small bowl with an electric mixer until soft peaks form and then fold in mascarpone and bean paste until just combined.

• Step 13: To assemble, alternately spoon meringues, remaining plums and mascarpone topping over jelly, finishing with topping and drizzle with any remaining plum juices.