Strawberry Meringue Roulade Recipe with Passion Fruit | olivemagazine

Strawberry Meringue Roulade Recipe with Passion Fruit

4 egg whites
200g golden caster sugar
200g lemon curd
3 passion fruit
strain the seeds and keep them and the juice
150ml double cream
10 strawberries
hulled and chopped
to serve icing sugar

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm × 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy (check out our quick video to show you how to achieve stiff meringue peaks below). Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
step 2
Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it, then the passion fruit seeds. Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries. Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.