Almond & lemon meringue roulade

Almond & lemon meringue roulade

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Method

  1. Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
  2. Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

PER SERVING (8)

394 kcalories, protein 4.0g, carbohydrate 38.0g, fat 25.0 g, saturated fat 13.0g, fibre 0.0g, sugar 36.0g, salt 0.1 g

Recipe from Good Food magazine, June 2012.

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Latest comments and suggestions

  • Binder photo minkyminou

    15 July 2012

    minkyminou rated and commented on this recipe

    5 stars

    Just made this for a lunch with friends - everyone loved it and were very impressed! Lovely and light, but also sweet and tastey. The lemon curd goes so well with the almond flavour. Best thing is it was so easy to make! I thought the rolling part was going to be a disaster but it was actually pretty simple. I made the meringue the night before in 15 mins, then all I had to do on the day was spread on the cream, and curd and roll it up! Will definitely be putting this in my 'recipes to keep' file!

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  • Binder photo suzan

    19 July 2012

    suzan rated and commented on this recipe

    5 stars

    Superb and freezes beautifully. Ring the changes by rolling up with some fresh raspberries or perhaps serving with a fresh raspberry coulis. Pureed apricots also make a nice alternative filling and compliment the almond flavour of the meringue. All in all a 5* show stopper!

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  • Binder photo Moonshine

    26 July 2012

    Moonshine rated and commented on this recipe

    5 stars

    Very easy to make and totally delicious, everyone loved it. I added some fresh raspberries with the cream and they added a lovely extra flavour to the dish. I will most definitely be making this one again.

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  • Binder photo sarahkdouglas

    09 September 2012

    sarahkdouglas rated and commented on this recipe

    5 stars

    Surprisingly easy to make and completely delicious - my partner devoured it and said it's the best thing I've ever baked! Its zingy and fudgy and creamy, and feels both indulgent and light - the perfect pud! I've always been scared of making meringues and roulades, but this is a doddle. I added flaked almonds to the cream, which gave a nice texture, and served it with a strawberry syrup. It also kept really well for a few days, so would be perfect to make ahead if you're entertaining. Highly recommend this recipe.

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  • Binder photo Jodie Rees

    20 October 2012

    Jodie Rees rated and commented on this recipe

    5 stars

    I made this to take to a BBQ yesterday. I was very pleased with the result - it looked lovely and tasted delicious. Easy to make too!

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  • Binder photo Pollymg

    06 November 2012

    Pollymg commented on this recipe

    FABULOUS! Scrummy pudding to serve up. Everyone loved it and its so easy to make. You must give it a go.

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  • Binder photo kathryninnorthill@btconne

    17 February 2013

    kathryninnorthill@btconne commented on this recipe

    Tried last night for a dinner party and it went down really well, everyone had seconds. I made this a few hours in advance and although it tasted really good I think next time I would add the cream and lemon curd just before I served it as I think it would have tasted even better. Will definitely make again.

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Ingredients

  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp almond extract
  • 1 tsp white wine vinegar
  • 50g ground almonds
  • 300ml double cream
  • 1-2 tbsp icing sugar
  • 6 tbsp lemon curd
  • 1 tbsp toasted flaked almonds
  • 3 strawberries , halved, to decorate
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PER SERVING (8)

394 kcalories, protein 4.0g, carbohydrate 38.0g, fat 25.0 g, saturated fat 13.0g, fibre 0.0g, sugar 36.0g, salt 0.1 g

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