White Plum and Ginger Roll

For the tuile mix (ahead)

1. Mix the melted butter, icing sugar, flour, and egg whites together until a paste forms.

2. Spread thin layer onto a silicone mat lined baking tray and freeze until set.

   Then 30 min of waiting

For the plum compote

3. In a saucepan, bring the plum purée and fresh diced plums to a simmer.

4. Mix the sugar and pectin together, then whisk into the simmering plum mixture.

5. Cook until thickened and the pectin is fully dissolved, 2–3 minutes.

6. Pour into cylindrical metal moulds and freeze at -22°F (-30°C) until solid.

   Then 60 min of waiting

For the sponge

7. Pre-heat oven to 320°F (160°C).

8. Whisk the egg whites until stiff, elastic peaks form.

9. Whisk the egg yolks, sugar, inverted sugar, and oil together in a separate bowl.

10. Sift the cornflour and ground ginger over a piece of parchment paper.

11. Fold a portion of the whipped egg whites into the yolk mixture, then fold the combined yolk mixture back into the remaining egg whites along with the sifted dry ingredients.

12. Weigh 230 g of the sponge batter directly onto the frozen tuile-coated tray and spread evenly.

13. Bake at 320°F (160°C) with low fan speed for 8 minutes.

    Then 8 min of waiting

14. Unmould the sponge sheet onto a clean, flat surface so the white tuile side is facing down.

For assembly

15. Brush the sponge lightly with the ginger syrup.

16. Spread a very thin, even layer of mascarpone cream over the sponge.

17. Place a frozen plum compote cylinder at one edge of the sponge and roll up tightly using parchment paper.

18. Freeze the roll until set, then slice into 9 to 10 individual portions and garnish with plum slices.

    Then 60 min of waiting