Wednesday, 21 June 2023
We learn how to make a roulade with strawberries raspberries and lemon curd
For the Roulade
5 free-range whites
270g castor sugar
50g flaked almonds
400g strawberries or Raspberries
Icing sugar for dusting
For a lemon Curd
100g/3½oz butter softened
225g/8oz castor sugar
5 free-range egg yolks
3 large lemons juice and finely grated zest
300ml/10fl oz double cream lightly whipped
To make the roulade
Heat the oven to 200c (180c fan).
Line a 9inc x 12inch tin tray with non stick baking parchment (dot with some butter to help it stick.
Separate the eggs making sure no yolk gets into the white. Whisk the whites till fluffy peeks then add the sugar a desert spoon at a time. The whites should feel stiff and glossy.
Spoon the meringue into the tray and spread evenly flat.
Sprinkle the almonds evenly over the top and place in the oven for 8minutes.
After 8 Mins turn the oven temperature down to 160c (140c fan) for a further 15 minutes.
Meanwhile have a piece of baking parchment the same size as your tray on the work surface sprinkled with sieved icing sugar.
On taking out the roulade hold the end corners of paper & flip it upside down on to the icing sugar carefully peel off the paper and leave to cool while making the lemon curd.
To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd. Refrigerate the curd
Finally to finish the roulade slice the strawberries if using taking off the stalks. Whip the double cream till it's soft but not stiff. Spoon on the the upside down meringue and spread a thick layer. Swirl on the lemon curd and cover with strawberries. Then one end or the roulade score a line to help start the rolling. Gently roll it up in to a log carefully moulding it using the baking paper.
Dust with a bit more sieved icing sugar and refrigerate till ready to serve.