ALMOND & LEMON MERINGUE ROULADE

Almond & lemon meringue roulade image

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Provided by Elizabeth Clark

Time 50m

Number Of Ingredients 10

Ingredients

4 large egg whites
225g caster sugar
1 tsp almond extract
1 tsp white wine vinegar
50g ground almond
300ml double cream
1-2 tbsp icing sugar
6 tbsp lemon curd
1 tbsp toasted flaked almond
3 strawberries , halved, to decorate

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