Meringue Roulade with Homemade Lemon Curd & Raspberries
INGREDIENTS
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you will need a 9"x13" ( 23cms x 33cms) Swiss roll tin.... oiled & lined with parchment paper
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This dessert will serve 8 people
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Ingredients
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4 large egg whites
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8oz / 250g caster (superfine) sugar
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a handful of flaked almonds
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for the filling
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Homemade Lemon curd around 2/3 tbsps * see recipe below (or a good shop bought one)
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½pt double cream whipped until thick but not firm
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8oz /250g fresh raspberries ( if using frozen defrost on kitchen paper and only use decorate the roulade at the very last minute)
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a few mint leaves
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Icing/ Confectioners sugar for dusting
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For the Lemon Curd
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this is a very quick recipe using the microwave.
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zest of 3 lemons
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250 ml lemon juice
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100g melted unsalted butter
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200 g caster sugar
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3 eggs
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