Recipe: Strawberry & passion fruit meringue roulade

Strawberry & passion fruit meringue roulade

Nothing says summer quite like roulade, and this stunning centrepiece is no exception

Ingredients

  • 4 egg whites
  • 200g golden caster sugar
  • 200g lemon curd
  • 3 passion fruits , strain the seeds and keep them and the juice
  • 150ml double cream
  • 10 strawberries , hulled and chopped
  • icing sugar , to serve

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy. Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
  2. Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it, then the passion fruit seeds. Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries. Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.

PER SERVING

275 kcalories, protein 2.4g, carbohydrate 43.5g, fat 11.3 g, saturated fat 5.6g, fibre 0.4g, salt 0.15 g