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Lemon Roulade

Lemon Roulade

Roulade is the perfect summertime dessert. So light, so delicate and distinctly sweet it perfectly finishes a light summer meal.  The tang of the lemon curd is light a burst of summer in your mouth and perfectly complements the sweet exterior of the meringue. With the perfect balance of chew and crunch of the meringue this will become one of your go-to recipes. We made it for the christening of our godson and it went down a treat. The golden caster sugar gives a lovely gold sheen to the finished dessert but normal caster sugar will taste just as good. Serves up to 10 people but don’t expect any leftovers even if you have fewer guests-they are going to want seconds…

Ingredients

4 large egg whites

250g caster sugar (preferably golden)

300ml crème fraiche

25og mascarpone cheese

200g Lemon curd

Method

  1. Preheat your oven to 190 degrees. Line your flat tin with baking parchment.
  2. In a spotless bowl whisk the eggs whites until they form stiff peaks. Gradually add 225g of the caster sugar to the eggs whites while whisking continuously.
  3. When all the sugar is incorporated spread the mixture to form an even layer in your prepared tin, leaving 1 inch free at each side of the paper.
  4. Bake in the preheated oven for 20 mins, then remove and cool. When cooled turn the top of the meringue onto a new sheet of parchment paper and gently ease away the paper which it was baked on.
  5. For the filling gently incorporate the mascarpone cheese, crème fraiche and the remaining sugar. Do not over beat or it will become liquid and pour out when you attempt to assemble the roulade. It should be the consistency of whipped cream.
  6. Spread an even layer of this mixture on the meringue, leaving a gap of 1 inch on each side. Spread an even layer of lemon curd on top of the filling again leaving a gap of 1 inch on each side.
  7. Now for the fun. An extra pair of hands can be very helpful if you can find them for this part-the rolling of the roulade. With the long side of the meringue facing you roll the meringue onto itself like a Swiss Roll. Keep rolling until you have a log shape. The meringue will crack so don’t worry-I think this gives it a rustic look.
  8. Refrigerate until required and serve with a dusting of icing sugar-delicious!!!

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