Meringue roulade, lemon curd & passion fruit

by Ursula Ferrigno

A fabulously easy dessert that’s ideal for getting the whole family involved


For the soft meringue:
125g egg whites (5 eggs)
180g caster sugar
1 tsp vinegar
1 tsp cornflour
Icing sugar, for dusting

For the filling:
125ml crème fraiche
50ml double cream
125ml mascarpone
25g caster sugar
1 vanilla bean, seeds scraped out
4 tbsp lemon curd
Pulp of 2 passion fruit, sieved, to serve

24cm x 32cm baking tray


Preheat the oven to 160C. Line the baking tray with parchment paper.

Whisk the egg whites in an electric mixer until soft peaks appear. Gradually add the caster sugar, 1 tbsp at a time, with the motor running. Continue, scraping down the sides of the bowl, until the sugar has dissolved and the mixture is smooth and glossy. Fold in the vinegar and cornflour. Spread the meringue evenly onto the lined tray with a palette knife.

Place in the preheated oven and bake until crisp to the touch, approximately 20 mins. Remove from the oven, cool for a few mins and then invert onto a piece of baking paper, dusted with icing sugar. Set aside to cool completely.

Mix the creams together with the mascarpone, caster sugar and vanilla seeds. Cover the cooled meringue with a layer of lemon curd then spread over the vanilla cream. Roll up from the longest side facing you to form a log. Refrigerate until needed. Serve cut into thick slices, served with the sieved passion fruit pulp.

Recipe: Ursula Ferrigno