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LEMON MERINGUE ROULADE

  • 5.0 Star
    rating
  • Timer Prep 45 min
    Cook 35 min
  • Chart 771.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Toast the flaked almonds. Sift the icing sugar.

Method

  1. 1 Preheat the oven to 170°C/325°F/Gas Mark 3, 10 minutes before baking. Line a Swiss roll tin with a single sheet of greaseproof or baking paper and reserve.
  2. 2 Whisk the egg whites until stiff and standing in peaks then gradually whisk in the sugar 1 spoonful at a time. When all the sugar has been added, carefully stir in the almond essence, vinegar and then the ground almonds. Mix lightly together.
  3. 3 Turn into the lined Swiss roll tin smooth the top and tap the tin lightly on the work surface to remove any air bubbles.
  4. 4 Bake in the preheated oven for 30-35 minutes or until the top is pale golden and feels firm and set. Remove from the oven and leave until cold.
  5. 5 When ready to serve, whip the crème fraiche until thick, reserve. Invert the cooled roulade onto a large sheet of greaseproof or baking paper, sprinkle with the icing sugar and carefully strip off the lining paper. Spread with the lemon curd and then the crème fraiche.
  6. 6 Leave for a few minutes to allow the roulade to soften then carefully roll up. (You will find that the roulade cracks slightly on rolling).
  7. 7 Place on a serving platter, sprinkle with the toasted almonds and decorate with the raspberries and serve.

1 Review

  • Chloe

    The tang with the sweetness goes incredibly well . In one word it's scrumptious!👍🏻

  • Average per serving
  • Calories 771.0kCal
  • Fat45.5g
  • Saturated25.3g
  • Salt0.33g
  • Carbohydrates83.1
  • Sugar82.3g
  • Protein9.5g
  • Fibre0.5g