Thank you Mary for this wonderful recipe!! Normally I try to come up with my own recipes but this was a combination of two of Merry Berry’s – one for a lemon and pistachio roulade and another for a strawberry roulade (although I used raspberries here). I wanted the tang of lemon with the freshness of the fruit – it’s a bit of a mismatch but I felt it worked really well! A great Easter celebration dessert!

I wasn’t sure where to begin with a roulade, especially as this was my first time making meringue, but I found a demonstration video by Mary on YouTube which was a GODSEND (link below)! If you’re new to meringue, my three top tips are…

  1. When whipping, the meringue needs to be very, very stiff. This is not like whipping cream – it needs to hold still of its own accord
  2. The meringue will also bake in the exact shape you mould it into the tray with the spoon, so make sure this is done neatly
  3. Finally, don’t be scared to pack a lot into the meringue. I underestimated how much filling it could take without breaking but it was actually pretty study when rolling – I’ll definitely be adding more fruit next time!

The links I referred to to create this recipe are:

Anyway… onto the recipe!


For the meringue:

  • 4 egg whites
  • 225g caster sugar

For the lemon curd:

  • 80g butter, softened
  • 180g caster sugar
  • 4 egg yolks
  • Juice and zest of 3 lemons

For the filling and decoration:

  • 250ml double cream,suitable for whipping
  • 50g flaked toasted almonds
  • 1 punnet of raspberries, washed and dried
  • Icing sugar, for dusting

Serves 6


PART 1. Whisking and baking the meringue:

  1. Preheat the oven to 200°C / 180°C fan / Gas mark 6

  2. Line a 13″ x 9″ Swiss roll tin with greased non-stick baking paper

  3. To make the meringue, whisk the egg whites in a large clean bowl using an electric mixture on full speed until very stiff. Gradually add the sugar, one tablespoon at a time, whisking well (still on high speed) with each addition. Whisk until VERY stiff and glossy and all the sugar has been added
  4. Spread the meringue mixture into the tin and smooth out the surface using the back of a spoon
  5. Bake for approximately 8 minutes until golden brown. Note: you may need to turn the tray around half way through to ensure it bakes evenly. Once it is golden, lower the temperature to 160°C / 140°C fan / Gas mark 3 and bake for a further 15 minutes until firm to the touch
  6. Remove and turn the meringue upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes (see Mary’s YouTube video if you get stuck here!)

PART 2. Making the lemon curd:

  1. Melt the butter in a heatproof bowl over a saucepan of simmering water
  2. Add the sugar and whisk until smooth
  3. With the pan still on the heat, slowly add in the egg yolks, lemon zest and lemon juice. Continue whisking until the mixture has thickened (typically about 8-10 minutes). Note: it is important to make sure the water doesn’t boil as this will curdle the curd!
  4. Leave the curd to cool in the fridge until ready to use (it will thicken further when refrigerated so don’t worry if your curd is still a bit runny at this stage!)
  5. Note: we will need about 80g (5 tablespoons) of the curd for the roulade – any excess can be stored in a sterilised jar in the fridge for about 2 weeks!

PART 3. Filling and rolling the roulade:

  1. Once the meringue has been turned out onto a sheet of baking paper and the underside is facing upwards, you are ready to start filling your meringue!
  2. Firstly, lightly whip the cream. Mix in a couple of tablespoons of lemon curd
  3. Spread the lemon cream onto the cooled meringue, taking care not to spread too closely to the edges (this is because the filling will seep outwards as you roll and you don’t want it to overflow!)
  4. Use a spoon to drizzle some extra blobs of lemon curd over the curd
  5. Cut the majority of the raspberries in half and place on top of the cream (set aside a few whole ones to decorate the top). Sprinkle over about 40g of the flaked almonds
  6. Now the rolling can begin! To start, lightly score one of the shorter edges with a knife about an inch in and use this to create the first fold. Then use the baking paper to lift up that side of meringue and slowly roll in towards the other end, making sure to keep the roll tight. Turn out onto a plate, with the join underneath
  7. To serve, decorate with raspberries, Easter chicks (both held in place with lemon curd!), flaked almonds and a dusting of icing sugar


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