A super-easy dessert and very economical to make, but looks a wow! Great for gluten-free diets. Replace whipped cream with thick natural yoghurt for a lighter alternative. Serves 8 – 10
4 large egg whites
250 g castor sugar (310 ml)
250 ml cream
100 ml lemon curd
Sifted icing sugar for decoration
- Preheat oven to 180oC/160oC fan/Gas mark 4.
- In an electric mixer fitted with the balloon whisk, whisk egg whites and salt until stiff but not dry.
- Fold in castor sugar spoonful by spoonful until a stiff meringue is formed.
- Line a Swiss roll pan approximately 33 cm x 23 cm with baking paper; extend the edges by approximately 2.5 cm all around. Do not grease.
- Spread the meringue into the shape of the tin so that it is more or less evenly dispersed into the rectangular shape.
- Bake for 15 – 20 minutes until top is crisp and firm on the surface; if not, continue to bake until it reaches this stage.
- Remove from oven and allow to cool completely in the tin on a wire rack.
- Spread another sheet of baking paper approximately the same size as the first sheet over the meringue; place a tray which is larger than the meringue rectangle on top of the baking paper, and quickly but carefully, flip over the tin, and tip out the meringue and paper onto the new paper surface.
- Remove paper from base of meringue. With a sharp knife, approximately 2.5 cm from the long side edge, cut 3/4 way through the meringue.
10. Whip the cream until it holds its shape. Spread the cream over the surface of the meringue and then spread over the lemon curd.
11. With the long-side edge of the meringue, and using the paper to assist you, roll up like a Swiss roll. Once you have rolled up the roulade, place in the refrigerator to firm up, before removing from paper; or freeze in this state until firm, when it can be placed into a suitable container either to continue freezing or to serve.
12. If frozen, remove from freezer approximately 2 hours before using. Dust with icing sugar and cut into slices to serve. The roulade can be made the day before, but it is best made several hours in advance.
Chocolate Roulade: Add 30 ml sifted cocoa powder to stiff meringue mixture after adding all the castor sugar.
Almond Roulade: Sprinkle 100 ml flaked almonds evenly over the surface of the uncooked meringue once it is in the Swiss roll tin and ready for baking. When you are rolling meringue, ensure that the roulade has the almond side down, and the cream and filling are spread over the non-almond side, so that when it is rolled up the almonds will be visible on the surface.
Berry Roulade: Use 200 g fresh or frozen berries spread evenly over whipped cream and roll up.