Ingredients

Steps

• 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.