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Lemon and raspberry meringue roll

Get on a roll with our easy brown sugar meringue. Assembled with cream, fresh raspberries and store-bought lemon curd, this dessert is an entertainers dream.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

10 Ingredients


  • 140g (2⁄3 cup) raw caster sugar, plus 2 tbsp, extra

  • 70g (1 ⁄3 cup, firmly packed) brown sugar

  • 4 egg whites, at room temperature

  • 2 tsp cornflour

  • 1 tsp white vinegar

  • 125g fresh raspberries

  • 375ml (11 ⁄ 2 cups) thickened cream

  • 1 ⁄2 tsp vanilla bean paste

  • 85g (1 ⁄4 cup) bought lemon curd, plus extra, to serve

  • Pure icing sugar, to dust

6 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 23 x 33cm Swiss roll pan and line with baking paper, allowing the paper to overhang the 2 long sides.

  • Step 2

    Place caster

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    (140g (2⁄3 cup) raw caster sugar, plus 2 tbsp, extra) and brown sugar (70g (1 ⁄3 cup, firmly packed) brown sugar) in a bowl and stir until combined. Use electric beaters to whisk the egg whites (4 egg whites, at room temperature) in a clean, dry bowl until firm peaks form. Add the sugar mixture, 1 tbsp at a time, whisking constantly until the mixture is thick and glossy. Beat in cornflour (2 tsp cornflour) and vinegar (1 tsp white vinegar). Spread over prepared pan. Smooth the surface. Bake for 10 minutes or until the meringue starts to brown. Reduce oven to 160C/140C fan forced. Bake for a further 20 minutes or until firm to the touch.


  • Step 3

    Meanwhile, lay a sheet of baking paper slightly longer than the pan on a clean work surface. Sprinkle with the extra raw caster sugar.

  • Step 4

    Carefully flip the meringue onto prepared paper. Peel off the lining paper on top then set aside for 20 minutes to cool completely.

  • Step 5

    Cut two-thirds of the raspberries (125g fresh raspberries) into quarters. Use electric beaters to beat the cream (375ml (11 ⁄ 2 cups) thickened cream) and vanilla (1 ⁄2 tsp vanilla bean paste) in a bowl until soft peaks form. Spread two-thirds of the cream mixture evenly over the meringue. Drizzle the lemon curd (85g (1 ⁄4 cup) bought lemon curd, plus extra, to serve) over the cream mixture and scatter over chopped raspberries. Starting from 1 short end, use paper to carefully roll up to enclose the filling. Slide roll onto a serving plate. Place the roll and remaining cream mixture in the fridge for 1 hour to chill.

  • Step 6

    Top the roll with the remaining cream and drizzle over extra lemon curd. Decorate with the remaining whole raspberries and dust with icing sugar.
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Image by Elisa Pietrantonio And Brett Stevens

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