Passion fruit and Lemon meringue RouladeRecipe from @janespatisserie Recipe adaptions & picture @mosmeen_diaries
IngredientsThe Meringue5 Large Egg Whites300g Caster SugarZest of Half a Lemon
The Filling250 ml @cloverwaybetter fresh cream2 tablespoon Icing Sugar2 tablespoons lemon curd@Rhodesquality granadilla pulp Extra Lemon Curd1 x granidilla
Method:1. Preheat your oven to 180 degrees Celsius. Line a 23cm x 33cm Swiss Roll tin with parchment paper 2. Whisk the egg whites until peaks form. Add the sugar gradually. 3. Add in the lemon zest and keep whisking for a couple of minutes.4. Spread the mixture onto the prepared swiss roll tin as even and flat as you can get it5. Bake the meringue for 10 minutes, then lower the temperature of the oven to 160C and bake for another 20 minutes.6. Leave the Meringue to cool in the tin for about 15 minutes, and then turn it out onto a fresh bit of parchment and peel off the old bit of parchment and leave it to cool fully.
7. Prepare your filling – Whip together the cream and icing sugar until thick and whipped well. Add lemon curd and whisk until well incorporated. 8. Once the meringue is cool, spread the lemon curd over the meringue leaving a few cm border of filling free meringue. On top of the lemon curd, spoon and spread the granidillaThe pulp over the lemon curd. Finally, spread the cream over the mixture!9. From one long side, to the other, roll the meringue carefully so it forms the roulade. The meringue will naturally crack slightly, as its meringue. Decorate with cream and granadilla.