This has to be one of the best spring time recipes ever. It’s simple, it’s fresh and I love it. It’d be perfect after a Sunday lunch or just as a treat mid-week. There’s just something about a dessert that involves meringue and lemon…
Ingredients for the meringue:
○ 4 egg whites
○ A dash of lemon juice
○ 200g of sugar
For the filling:
○ 250ml of lemon curd
○ 200g pot of creme fraiche
○ 250g pot of marscapone
• You could use whipped double cream if you’d prefer.
Method:
1) Whisk the creme fraiche and marscapone together until thick and smooth
2) Add a table spoon of the lemon curd in to the mixture and swirl to combine it a little.
Method:
○ Grease and line a Swiss Roll tin
○ Preheat the oven to 150°C/Gas 2
1) Firstly you need to separate your eggs. Add the lemon juice to the egg whites and whisk until it’s frothy and holds gentle peaks.
2) Then Add a little sugar at a time until – whisk thoroughly in between. After you’ve added all the sugar keep whisking until it becomes thicker and holds a firmer peak when the whisk is removed.
3) Spoon the meringue mix into the prepared tin and level it out with a knife.
4) Bake in the oven for 30 minutes.
5) Once the meringue is baked, leave to cool for just a few minutes and then turn out on to a sheet of grease-proof paper (leave it upside down) let it cool completely before adding the filling.
6) Once your meringue in ready to fill, spread the lemon curd (minus 1 table spoon) on to the meringue and add the filling on to the top. You’re now ready to roll – use the grease-proof paper as a helping hand as it’s a little tricky. Once it’s rolled, put in on to a long chopping board or long plate (it’s quite a long dessert…!) Don’t worry if it cracks a lot – it’s suppose to.
To finish – sprinkle with icing sugar
With a Hint of Lemon 