Summer brings with it a bounty of spectacular fruits, perfect for creating vibrant cakes and desserts. This roulade manages to be simultaneously rich and light, elevated with the tangy kick of Pepe Saya’s stunning lemon curd.
The recipe also adapts easily for other seasons; simply replace the raspberries with your favourite in-season fruit.
Line a brownie tin with baking paper and preheat oven to 190C.
Whisk egg whites until stiffening, then slowly add sugar while whisking until firm and glossy.
Fold in vanilla, vinegar & almond meal, then pour into tin and bake for 30 minutes.
Whip cream until thick. Carefully invert meringue onto a board dusted with icing sugar.
Spread lemon curd, then top with cream. Carefully roll the roulade, decorate with raspberries and icing sugar and serve.
– If raspberries are hard to find, substitute any in-season berry
– Add lemon zest to the whipped cream for an extra citrus kick
– Use lemon curd on scones, cakes or warm, buttered toast. Famous for their batch churned cultured butter, Australian producer Pepe Saya has taken the same handcrafted approach with their new jars of lemon curd. It’s rich, citrusy and deliciously thick, and perfect in this light-as-a-feather roulade.
Pepe Saya Lemon Curd, as well as other ingredients featured in this recipe, is available from The Essential ingredient. Contact your nearest store, or buy online for delivery to anywhere in Australia.