Lemon Roulade (courtesy of Mary Berry)
- 5 large egg whites
- 275g caster sugar
- 50g flaked almonds
- icing sugar, for dusting (optional)
For the filling
- 400ml double or whipping cream
- grated zest of 1 lemon
- 2 tbsp All About Lemons lemon curd
Preheat the oven to 200°C, fan 180°C, gas 6.
1. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
2. Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
Don’t get confused between a meringue (or other) roulade and a Swiss roll; both are rolled, but a Swiss roll is made from fat-free sponge.
3. Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (see Mary’s tip, below). Finish with a light dusting of icing sugar, if you like. Serve with strawberries.
To make rolling much easier, gently score an indentation with a small sharp knife 1cm or so in from the edge of one of the shorter sides of the roulade (don’t cut all the way through), and start to roll up from this side. Always use an electric whisk for the egg whites – you’ll get far more volume than if you whisk them by hand, and it’s easier and quicker.