Lemon Curd Roulade
Lemon Curd Roulade! Meringue, double cream, lemon curd and caramel! Serves 8-10!
Ingredients
- 5 free-range egg whites
- 275g caster sugar, plus extra for dusting
- 50g flaked almonds
Filling
- 600ml double cream
- 150g lemon curd
To decorate
- Caramel
Method
- Preheat the oven to 180°C and line a 23 x 33 cm Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand. Whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for 10 mins, or until golden-brown. Lower the temperature to 160°C and bake for a further 10 mins, or until crisp.
- Remove from the oven and turn out, almond-side down, onto a clean tea towel sprinkled in caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip. Spread evenly over the meringue and spoon over the curd. Starting at the long end, roll up the meringue using the paper to help you. Drizzle in caramel and serve.
Ingredients
- 5 free-range egg whites
- 275g caster sugar, plus extra for dusting
- 50g flaked almonds
Filling
- 600ml double cream
- 150g lemon curd
To decorate
- Caramel
Method
- Preheat the oven to 180°C and line a 23 x 33 cm Swiss roll tin with baking parchment.
- In a large bowl, whisk the egg whites using an electric hand. Whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
- Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for 10 mins, or until golden-brown. Lower the temperature to 160°C and bake for a further 10 mins, or until crisp.
- Remove from the oven and turn out, almond-side down, onto a clean tea towel sprinkled in caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.
- For the filling, put the cream in a bowl and lightly whip. Spread evenly over the meringue and spoon over the curd. Starting at the long end, roll up the meringue using the paper to help you. Drizzle in caramel and serve.
