Lemon curd and blueberry roulade
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8-10
Skip to ingredients
- 4 egg whites
- 200g caster sugar
- ¾ tsp cornflour
- ¾ tsp white wine vinegar
- 2 lemonszested
- to dust icing sugar
BLUEBERRY COMPOTE
- 200g blueberries
- 2 tbsp caster sugar
- ½ lemonzested and juiced
FILLING
- 300g double cream
- 200g lemon curd
Nutrition: per serving
- kcal314
- fat17.1g
- saturates10.3g
- carbs37.6g
- sugars36.2g
- fibre0.5g
- protein2.2g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 30cm swiss roll tin with baking paper. In a large, clean bowl, whisk the egg whites with a pinch of salt using electric beaters until stiff. Gradually add the sugar, 1 tbsp at a time, whisking constantly, until stiff and glossy. Fold through the cornflour, vinegar and lemon zest. Spread the mixture evenly onto the baking tray and bake for 15-20 minutes or until crisp on the outside. Remove from the oven, lay down a piece of baking paper and flip the meringue over onto it, carefully pull away the used baking paper and discard, and leave to cool.
step 2
In a small pan, simmer the blueberries, sugar and lemon zest for 8 minutes or until thickening, and the blueberries are starting to break down. Take off the heat and leave to cool.
step 3
Lightly whip the cream to soft peaks and fold in the lemon curd until just combined and creating a ripple effect. Spread the filling evenly onto the cooled meringue, then drizzle over 1/3 of the compote.
step 4
Roll the meringue as tightly as possible lengthways, using the baking paper to encourage it to turn over, then transfer to a serving plate.
step 5
To finish, dust with icing sugar followed by drizzles of the remaining compote.
