Retro party recipe for 6 - 8 people, takes only 35 mins; recipe has egg white, caster sugar, almond extract, white wine vinegar, ground almond, double cream, icing sugar, lemon curd, flaked almond and strawberry.
Almond & lemon meringue roulade
Course: Retro party
Servings
6 - 8
servings
Prep time
15 mins
Ingredients
- Egg White: 4 large egg whites
- Caster Sugar: 225g caster sugar
- Almond Extract: 1 tsp almond extract
- White Wine Vinegar: 1 tsp white wine vinegar
- Ground Almond: 50g ground almond
- Double Cream: 300ml double cream
- Icing Sugar: 1-2 tbsp icing sugar
- Lemon Curd: 6 tbsp lemon curd
- Flaked Almond: 1 tbsp toasted flaked almond
- Strawberry: 3 strawberries, halved, to decorate
Directions
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- 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.
- 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.
- 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.
- 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.
