Strawberry and passionfruit meringue roulade
STRAWBERRY AND PASSIONFRUIT MERINGUE ROULADE
YOU WILL NEED
4 egg whites
Pinch of salt
200g golden caster sugar
200 lemon curd
150ml cream, whipped
1 vanilla pod (seeds only)
100g strawberries, hulled and chopped
Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a Swiss roll tin 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 on to the Swiss roll tray and bake for 15 minutes until crisp on the outside. Remove and cool completely.
Lay out a piece of fresh greaseproof paper and flip the meringue on to it. Carefully pull away the used paper and discard. Spread the lemon curd on the meringue before placing the passionfruit seeds on top.
Whip the cream with the vanilla seeds and spread over the lemon curd, then sprinkle over the strawberries. Roll the meringue up, using the paper to help turn it over.
Place on a serving tray and garnish with icing sugar and fresh strawberries.