Almond & lemon meringue roulade

Almond & lemon meringue roulade

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(16 ratings)

Prep: 15 mins Cook: 35 mins

More effort

Serves 6 - 8
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Nutrition and extra info

Nutrition: per serving (8)

  • kcal394
  • fat25g
  • saturates13g
  • carbs38g
  • sugars36g
  • fibre0g
  • protein4g
  • salt0.1g
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Ingredients

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

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

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.

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Comments, questions and tips

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mimibessell
22nd Aug, 2017
Can this be frozen in advance ?
bikerbell
11th Jul, 2017
5.05
This was absolutely delicious. The only change I made was to leave out the almond essence and spread with lemon curd before the cream and then some raspberries. Didn't bother putting anything on top. My mistake but I could have left it in the oven for 5 minutes longer. An absolute winner.
bushfox1
1st Jan, 2016
Easy and delicious - the first time I've made a meringue roulade and I found this easy and quick to make. I only put a drop or two of essence in as I didn't want it overly almondy. It would work well with any fruits. I have to say it was so tasty that 5 of us ate the lot!
Carolmaria3
10th May, 2015
I made this for a girls evening, delicious and easy. I will add it to my favourites.
Judrop23
13th Oct, 2014
5.05
Really easy. No strawberries so drizzled it with melted chocolate and it looked very impressive. I only put in half a teaspoon of almond essence as I didn't want it tasting too artificial. The ground almonds gave it a wonderful texture. 4 of us almost finished it! Light and luxurious at the same time. A keeper x
jparkate's picture
jparkate
2nd Apr, 2014
5.05
easy and tasty. yum yum.
ruthwilliamson
18th Dec, 2013
A great recipe. Really easy and so tasty
joannepd
24th Aug, 2013
5.05
Lovely chewy almondy meringue goes well with lemon filling. Served with a summer fruits couli which complemented it well. Would definitely recommend.
popadum
12th Jun, 2013
5.05
Simple and quick to make with great results. I made it as a grown-up birthday cake and stuck a few gold candles in, it looked good and tasted even better. I would say it serves 8-10 rather than 6-8.
bronia1975
11th Jun, 2013
4.05
This dish tasted as good as it looked. I used raspberries instead of strawberries, as the lemon overpowered the delicate taste of the strawberries.

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