Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 6 to 8 people
Unable to load
Difficulty level: 3 out of 4
9 Ingredients
- 2teaspoons cornstarch
- 5 large egg , whites only
- 1/2teaspoons white wine vinegar
- 200grams sugar
- 1/2teaspoons white wine vinegar
- 1/2teaspoons pure vanilla extract
- 1 cup heavy cream
- 338grams store-bought lemon curd
- 1teaspoons confectioner's sugar (for sifting)
Method
Step 1 of 5
Preheat the oven to 180°C. Line a 27cm - 39cm pan with wax paper.
Step 2 of 5
Dissolve the cornstarch in 2 tbsp water in a small bowl. Cook in microwave oven on High about 20 seconds, until boiling; set aside. Beat the egg whites and vinegar with an electric mixer until soft peaks form. Gradually beat in the sugar until the whites are stiff and shiny. Beat in the cornstarch mixture and vanilla.
Step 3 of 5
Spread the mixture in the jelly roll pan. Bake about 15 minutes, until lightly browned. Let cool on a wire rack.
Step 4 of 5
Meanwhile, whip the cream until stiff. Fold in the lemon curd.
Step 5 of 5
Unmold the meringue on a another sheet of wax paper. Spread with the lemon cream. Starting at a long side, roll up the meringue. Transfer to a serving platter. Cover and refrigerate until serving. Sift confectioner's sugar over the roulade and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.