This is a recipe that I used to make in the 1980’s passed down from my Mum. It’s easy to make (really!) and makes a really delicious pud especially after a heavy meal as it’s light and fresh.
You’ll need:
5 egg whites (I used 4 retrieved from the freezer plus one fresh)
300g caster sugar
The finely grated rind of a lemon
A jar of lemon curd (or homemade if you have the time)
Frozen or fresh raspberries
300ml of double cream (I used a branded mix of Marscapone and whipping cream as French cream is generally hard to whip)
Icing sugar for dusting plus 2 tablespoons added to the cream for whipping
Set your oven to 200/180° Fan 390°F and line a swiss roll tin with non stick baking parchment (I find it useful to line the tin with a teensy bit of oil first so the parchment sticks to the tin and doesn’t slide around).
In a stand mixer (I use the KitchenAid) mix the egg whites (at room temperature) until they start to form stiff peaks and then gradually add the sugar.
Start with a teaspoon at a time and progress to a dessert spoon. Make sure each addition is fully beaten in before adding the next one.
Once all the sugar has been added and it’s glossy and thick, add the finely grated lemon zest, mix briefly and then transfer the mixture to the tin.
Smooth it out as flat as you can so it’s even in thickness and then pop in the oven. Set your timer for 10 minutes, then turn the oven down to 180°C/160°Fan 350°F and leave it for another 20 minutes.
Take it out of the oven and leave to cool for 15 minutes before turning it out onto another sheet of baking parchment and peeling off the old bit of parchment.
When it’s fully cooled, spread a thick layer of lemon curd evenly over the meringue (if using a jar give it a good old stir to make it easier to spread). Leave a filling free border on one of the long sides (this is where you will roll it from).
Pop some raspberries over the top. You can use fresh or frozen (both are equally good but frozen ones tend to bleed a bit into the cream which is actually quite attractive).
Whip the cream with 2 tablespoons of sifted icing sugar and spread that over the lemon curd and raspberries.
And now for the rolling.
Working from the filling free side gently roll the filled meringue into a roulade shape. Be firm and use the greaseproof to help you. It’s not as fragile as you might imagine so have confidence.
Et voila! Dust with icing sugar and you’re ready to go.
My final picture is of half of the roulade which is generous for 4 people. I cut it in half and froze the other half. It freezes brilliantly and defrosts quickly so is a great dessert to have on standby.
Let me know if you have a go and send me a pic!
Bon appetit!
