INGREDIENTS

• Roasted Plums
• 800 g ripe plums (approx. 6 large plums)
• 120 g light brown muscovado sugar
• 1 cinnamon quill
• 1 vanilla bean, cut and scraped
• 1 lemon, zested with vegetable peeler
• Spun Sugar Balls
• 300 g caster sugar
• 65 ml water
• Assembly
• 400 ml dollop cream
• 2 tbsp pure icing sugar, sieved
• 6 shortbread biscuits, crushed
• 1 block good-quality white chocolate, shaved

METHOD

Roasted Plums Method

• Heat the oven to 170°C, fan forced.
• Cut the plums in half vertically and remove the stone from the centre.
• In a baking dish large enough to fit the halved plums in a tight single layer, approximately 230mm x 230mm in size, place the sugar, cinnamon quill, vanilla, and lemon zest and spread into an even layer.
• Arrange the plum halves, cut side down, on top of the sugar.
• Roast in the preheated oven for 30 minutes, or until the plums are tender but still hold together.
• While the plums are still warm, carefully remove the skins and return them to the baking dish.
• Allow to cool at room temperature for 1 hour before transferring the dish into the refrigerator to chill for approximately 3 hours.

Spun Sugar Balls

• Fill a bowl, large enough to submerge the base of a large saucepan into, with cold water and ice.
• Place the sugar and water into a large saucepan over an induction cooktop on setting 7 and bring to the boil.
• Continue to boil until the sugar is completely melted and reaches a light caramel colour.
• Remove from the heat and immediately dip the base of the saucepan into the ice water for a few seconds.
• Set aside and allow the caramel to cool slightly.
• Dip two forks into the caramel and flick them quickly over a sheet of baking paper to create thin strands of sugar. Continue this process to create more sugar strands.
• Carefully pick up the spun sugar and curl it into a ball.
• Repeat this process another 3 times to create a total of 4 spun sugar balls.
• Reserve the spun sugar balls in the freezer until you are ready to garnish the trifles.

Assembly

• In a bowl, mix the dollop cream together with the sieved icing sugar. If the cream is still liquid, gently whisk by hand until you achieve a soft and supple texture.
• Reserve 4 of the best looking roasted plum halves to use on top of the trifles, then cut the remaining roasted plums into small pieces.
• In 4 individual trifle glasses, layer the plum pieces with their syrup, shortbread, cream and shaved white chocolate.
• Finish the final layer with cream, then place a roasted plum half on top, flat side down.
• Prior to serving, garnish each trifle with a spun sugar ball.