Start beating the egg whites at a low speed (you can add a pinch of salt or citric acid to stabilise them). When they reach a firm foam, gradually add sugar, ensuring it dissolves well. Add vanilla and continue beating until you get a very stiff and stable meringue. Then, gently fold in the matzo flour with a spatula. Crumble a dry sheet of matzo.

Spread the meringue onto a baking tray lined with baking paper and sprinkle with the crumbled matzo. The layer of meringue should be about 1.5 cm thick.

Preheat the oven to 150°C (top and bottom heat) and bake for 30 minutes. Transfer the baked meringue onto a new sheet of baking paper, remove the one it was baked on, and let it cool.

Pour boiling water over the dried plums to soften them.

Mix 50 ml of plant-based milk, the egg yolks, and 3 tablespoons of matzo flour and stir well. Heat the remaining milk, but don’t let it boil. When it’s about to boil, pour in the yolk mixture in a thin stream. Keep stirring the cream with a whisk to avoid lumps. Once it thickens, remove it from the heat, add vanilla, cover the surface with cling film, and let it cool slightly.

Drain the soaked plums, squeeze them well, and finely chop them into a purée-like consistency.

Spread the cooled meringue with the cream, then the plum purée, and sprinkle with almond flakes. Carefully roll it up and place it in the fridge for at least 2 hours to stabilise.

Before serving, you can dust the roulade with powdered sugar and decorate it with mint leaves.