ALMOND & LEMON MERINGUE ROULADE
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
Provided by Elizabeth Clark
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
- Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
- To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
- Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.
Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
- Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
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