Plum jelly meringue trifle

Method

1. To make jelly, use a sharp knife to cut a small cross in the base of each plum. Place in a large heatproof bowl. Cover with boiling water. Stand for about 2 minutes, or until skin starts to come away. Immediately transfer plums to a large bowl of iced water. Peel and discard skin. Cut away flesh. Discard stones.
2. Stir sugar and water in large saucepan over a low heat until sugar is dissolved. Bring to boil. Gently boil for 5 minutes. Remove from heat. Stand pan for 10 minutes. Add plums and juice. Cool to room temperature.
3. Sprinkle gelatine over extra water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool to room temperature.
4. Gently remove plums from with a slotted spoon. Strain syrup into a large jug. Stir in gelatine mixture.
5. Arrange half the plums over base of a glass trifle dish (16-cup capacity). Pour over jelly mixture. Refrigerate for about 6 hours, or overnight until set.
6. To make meringues, line two oven trays with baking paper. Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gradually beat in sugar, one tablespoon at a time, until combined. Continue beating for 3 minutes, or until thick and glossy. Divide between each tray. Spread into a circle about 1cm thick.
7. Cook in a very slow oven (120C) for about 1 hour 30 minutes, or until crisp. Turn off oven and cool with door ajar. Coarsely crush meringues.
8. To make mascarpone topping, beat thickened cream in small bowl with an electric mixer until soft peaks form. Fold in mascarpone and bean paste until just combined.
9. To assemble, alternately spoon meringues, remaining plums and mascarpone topping over jelly, finishing with topping. Drizzle with any remaining plum juices.