- butter, for greasing
- 5 free-range egg whites
- 400g/14oz caster sugar
- 2 sprigs lemon verbena, leaves only, plus extra sprigs to serve
- 8 ripe plums, stones removed, cut into quarters
- 500ml/18fl oz double cream
- 225g/8oz good-quality ready-made lemon curd
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease a 35x25cm/14x10in Swiss roll tin with butter and line with silicone or baking paper.
- Whisk the egg whites in a large clean mixing bowl using an electric whisk, or in the bowl of a free-standing food mixer. Set the whisk to a high speed and whisk until soft peaks form when the whisk is removed.
- Gradually add 275g/9¾oz of the caster sugar, whisking until all of the sugar has been incorporated and the mixture is smooth and glossy. You should hear the machine dropping down a gear as the mixture reaches the correct consistency, and it should resemble shaving foam.
- Spoon the meringue into the prepared tin and smooth into an even layer using a palette knife. Sprinkle over the lemon verbena leaves.
- Bake for 7-8 minutes, or until golden-brown on top, then reduce the oven temperature to 170C/150C Fan/Gas 3 and bake for a further 8-10 minutes, or until crisp.
- Remove the meringue from the oven and turn it out of the tin onto a clean tea towel. Peel the paper from the base of the meringue and set aside to cool.
- Meanwhile, place the plums, 100g/3½oz of the sugar and 100ml/3½fl oz water into a saucepan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 8-10 minutes, or until the plums have softened but still retain their shape.
- Whisk the double cream in a large bowl until very soft peaks form when the whisk is removed. Gently whisk in the remaining sugar, then fold in the lemon curd.
- Spread the lemon cream mixture on top of the cooled meringue all the way to the edges, leaving a 1cm/½in gap along one of the long edges. Spoon three-quarters of the cooked plums over the top.
- Starting at the long end with the border, roll up the meringue using the tea towel to help you.
- Carefully roll the roulade off the tea towel and onto a serving platter. Spoon the remaining plums around the roulade and garnish with the lemon verbena sprigs.