Lemon Meringue Roulade

A zesty dessert featuring meringue rolled with lemon curd, passion fruit seeds, whipped cream, and fresh raspberries.

Vegetarian Dessert Fruit Gluten Free Party

Estimated Nutrition

Calories

336.9

kcal / serving

2695.5 kcal total

Carbs

50.3g

per serving

402.1 g total

Fat

14.4g

per serving

115.4 g total

Protein

2.5g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Icing Sugar

for dusting

Icing Sugar

whipped with cream

CondimentsSauces

200

Lemon Curd

Dairy

175

Double Cream

whipped with icing sugar

Fruits

piece

Passion Fruit

seeds only

200

Raspberries

fresh

Other

piece

Egg Whites

free-range

Method

Preheat the oven to 175°C and grease and line a Swiss roll tin.

Whisk egg whites in a bowl until stiff peaks form.

Whisk in sugar one spoonful at a time until fully incorporated.

Spoon mixture into the tin and bake for 15 minutes.

Turn meringue onto icing sugar-dusted paper and cool.

Combine lemon curd and passion fruit seeds in a bowl.

Spread filling, whipped cream, and raspberries over the meringue.

Roll lengthways using the paper, dust with sugar, and slice.