Instructions: Drain plums, reserve syrup. Remove seeds from plums and put plums and syrup into blender, blend until smooth.

Put plum puree, red wine, water, sugar and lemon juice into saucepan, stir over low heat until sugar has dissolved. Bring to boil, remove from heat and allow to become cold. Pour into deep 20cm cake tin. Freeze until partially set.

Beat egg whites until soft peaks form, gradually add extra sugar, beat until sugar has dissolved. Fold meringue gently through plum mixture.

Return to freezer, freeze until firm, stirring occasionally with a whisk or fork.

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