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Meringue Roulade with Lemon Curd, Berries & Crushed Pistachio
INGREDIENTS
- 6 large egg whites
- 335g caster sugar (super fine sugar in the US)
- 300ml rich double cream
- 180ml lemon curd
- 250g raspberries
- 250g blueberries
- 70g crushed de-shelled pistachios
- 2 passion fruit
- fresh mint
METHOD
- Preheat oven to 150°C (300°F). Line a flat tray with parchment paper, you will be baking the meringue on this and don’t want it to stick to the surface. I use a 38cm × 35cm tray, but you can use any large flat rectangular tray that will fit into your oven. You will be rolling along the longer edge, so this will be the finished length of your roulade.
- Add the egg whites and half the caster sugar to a bowl, making sure that it’s clean and completely dry before beginning. If there is any moisture left in the bowl, the egg whites won’t form. whisk the mixture until it’s formed light peaks. Once they have formed, gradually add the other half of the sugar until it forms stiff glossy peaks. This will take about 10-15 minutes.
- Spread the meringue mixture evenly onto the lined tray, squaring off the edges as best you can. Place in the oven and bake for one hour. It should be a very light golden colour when it’s done.
- Remove tray from the oven and turn upside down onto a fresh sheet of parchment paper. Carefully peel off the backing sheet, working slowly and with a knife to scrape the paper gently away in one piece. There will be pockets of carmelised sugar stuck to the paper you want to get all those pieces off as they add a lovely gooey texture.
- Whip the double cream until thick and gently fold in the lemon curd, keeping the air you’ve incorporated during whipping. Spread the cream and curd mix over the flat meringue and cover with a layer of raspberries and blueberries, about 2/3 of the amount.
- Make a light score with a knife about 2cm in along one long edge of the meringue, this is going to help you as a starting point to roll it. From the indent, gently roll inwards away from yourself, using the paper underneath to help turn it as you go. You shouldn’t be touching the surface of the meringue with your hands, use the paper to do that for you. The “seam’ will sit on the bottom once it’s rolled. The outer surface will crack a little bit, you can patch it up if need be once it’s served.
- When the roll is almost complete, grab the paper and use it to help you transfer the roulade to a plate. It’s helpful if you have someone to give you a hand shifting it onto the serving plate, they can hold the plate steady while you transfer. Decorate with the remaining berries, crushed pistachios, passion fruit and mint.